A Medieval 'endoring' fluid for Roast Meats

Product :saffron
Category :
Nº of Portions :0
Origin : -
Source : From the book ?THE ESSENTIAL SAFFRON COMPANION? by John Humphries

Method :
Combine ˝ of the saffron Safinter with the wine vinegar and set aside to infuse. Very gently, melt the butter in a sauce pan, then add the remaining powdered saffron Safinter and cook very slowly until the butter takes on a good yellow colour. Start to add the sugar, a little at a time and stir to incorporate into the butter. Then add the vinegar saffron Safinter infusion and cook on a low heat until syrupy. Remove from the heat and allow to cool slightly, then stir in the lightly beaten egg yolk. Return to a low heat and cook until the mixture thickens. Brush over meat for the last 5 minutes of roasting time, do not allow to burn.
Advice :
50 saffron filaments Safinter, powdered
25 g unsalted butter
25 g white sugar
2 tablespoons white wine vinegar (30ml)
1 egg yolk

Safinter S.A., C/ Teodoro Roviralta 21-23 08022 Barcelona (Spain) Tel. +34 93 212 04 22

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