Muscat and Saffron Hollandaise Sauce

Submitted By:
CreativeCooks


No. of Servings:
Preparation time:
Course:
Other Cooking time:
15min(s) Cooking Instructions:
Put the peppercorns, bay leaf, thyme, shallot, vinegar and Muscat & Saffron Reduction in a small sauce pan. Bring to the boil and boil for 5 - 6 Minutes or until the liquid is reduced by a third (strain and keep hot).

Put the egg yolks in a food processor and with the motor running, add 2 tablespoons of hot reduction, then slowly dribble in the hot clarified butter.

Flavour with lemon juice, sea salt , freshly ground black pepper and
paprika to taste.

Note:
Hollandaise sauce is best made just before it is needed as it cannot be reheated. However, the leftover wine reduction from the first stage can be refrigerated for future use and will last for a couple of weeks.