MMMMM----- Recipe via Meal-Master (tm) v8.01
       Title: Divine Hollandaise
  Categories: Sauces, Ceideburg 2
       Yield: 1 servings
     1/2 ts Saffron threads
       3 lg Egg yolks
       1 c  Unsalted buffer, in pieces
       2 tb Lemon juice
       1 tb Hot water
   You can add saffron successfully to any hollandaise recipe.
   Steep threads in hot water for 20 minutes.  Cook egg yolks and
   saffron in double boiler over low heat until thickened, stirring
   constantly. When thickened, begin adding butter pieces, incorporating
   each piece before adding another.  Add lemon juice and keep warm in
   pan of water until ready to serve.
   From “Wild About Saffron++A Contemporary Guide to an Ancient Spice”,
   by Ellen Szita.  Published by Saffron Rose, 28 John Glenn Circle,
   Daly City, Ca., 94105.  1987.
   Posted by Stephen Ceideberg; March 30 1993.