Hollandaise with saffron and orange

Name: Hollandaise with saffron and orange
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 200 g Butter; 1 untreated orange; 2 Egg yolk (size M); 1/2 TEASPOON Saffron threads; 75 ml dry white wine; 7-10 Tbsp Sugar; 7-10 Tbsp Salt; 7-10 Tbsp Curry Powder

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 4

200 g Butter
1 untreated orange
2 Egg yolk (size M)
1/2 TEASPOON Saffron threads
75 ml dry white wine
7-10 Tbsp Sugar
7-10 Tbsp Salt
7-10 Tbsp Curry Powder

Directions

1
Dice butter and melt in a pot. Wash the orange hot and rub dry. Tear off half of the orange peel in zests. Halve the orange and squeeze 1 half. Remove butter from the stove, pour through a fine sieve and let it cool down a little.
2
Beat the egg yolks, saffron, orange zest, 4-5 tbsp. orange juice and white wine over a hot water bath until frothy. Gradually add sugar, salt and curry to taste.