Ingredients
Servings: ￩￫
| 15 | Strands Saffron |
| 2 | Tbsp Water |
| 1 | Tsp Garlic, diced |
| 1 | Tbsp Butter, unsalted |
| 2 | Tsp Corn starch |
| .75 | Cup Coconut milk, low-fat, canned |
| 1 | Tbsp Lemon juice, fresh squeezed |
| .5 | Tsp Kosher salt |
| .25 | Tsp Cayenne pepper, more or less to taste |
Instructions
Add saffron to the water and set aside to soak.
In a small saucepan, melt the butter and add the garlic. Cook until fragrant then whisk in corn starch.
Shake the can of coconut milk before opening then whisk it in with the lemon juice, salt, cayenne, and saffron with water. Heat the sauce over medium, whisking frequently, until it bubbles and thickens. Reduce heat to low and keep warm. Whisk in additional salt, lemon juice or cayenne to taste, if desired.
While warm, drizzle over vegetables or eggs, instead of using the traditional egg-based hollandaise sauce.
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