Mediterranean Citrus-Infused Saffron and Roasted Red Pepper Hollandaise

1. Melt the Butter

Melt the butter in a small saucepan over low heat until fully liquefied. Once melted, let the milky solids settle at the bottom. Keep the clear butterfat warm.

2. Blend the Roasted Red Peppers

Blend the roasted red peppers with the extra-virgin olive oil in a food processor until smooth and creamy.

3. Prepare Water Bath and Heat Saffron Mixture

Prepare a water bath by filling a medium saucepan with 1-2 inches of water and placing a medium stainless-steel bowl on top without touching the water. Pour the orange juice, water, kosher salt, and saffron threads into the bowl. Heat gently to let the saffron infuse.

4. Add and Whisk Egg Yolks

Add the egg yolks to the saffron-infused mixture. Whisk constantly over the heat for about 3-4 minutes until thickened and frothy. Remove from heat and keep whisking for another 30 seconds to cool slightly.

5. Incorporate Butterfat

Slowly drizzle in the warm, clear butterfat while whisking continuously. Avoid adding the milky residue from the butter.

6. Add Red Pepper Purée and Finish

Incorporate the red pepper purée, orange zest, and hot-pepper sauce into the hollandaise. Taste and adjust seasoning with additional salt, hot-pepper sauce, or orange juice if needed.