This
saffron and lemon velouté sauce goes well with seafood, steamed green
beans, broccoli or asparagus.
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Ingredients :
preparation time 10 minutes
cooking time 15 minutes
makes 2 cups
Method :
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Place velouté in small saucepan, bring to a
boil, remove from heat. Combine egg yolks, juice, saffron and
cream in small bowl, gradually whisk into hot velouté.
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Stir over low heat until heated through.
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Nutritional Facts per
Tablespoon :
3g total fat (1.8g saturated
fat); 138kJ (33 cal); 1 g carbohydrate; 0.7g protein; 0.1g
fiber |
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