Sunday, February 27, 2011

Balsamic Hollandaise Sauce

I am certain that I must block out how much butter is in this sauce every time I make it, which - probably because of the amount of butter - is not very frequently.  But it is so delicious and a must when  you make eggs benedict!

4 egg yolks

4 T lemon juice

1/2 t pomegranate balsamic vinegar

1 T water

1 C butter, melted

1/4 t pink Himalaya salt

In the top of the double boiler, whisk together egg yolks, lemon juice, pomegranate balsamic, and water.

Add the melted butter to egg yolk mixture a couple of tablespoons at a time while whisking yolks constantly. If hollandaise begins to get too thick, add a teaspoon or two of hot water. Continue whisking until all the butter is incorporated. Whisk in salt, then remove from heat. Place a lid on pan to keep sauce warm until ready to serve.

Here's my version of eggs benedict...

1 comment:

  1. okay. i need to try this. i feel like this could only make an already decadent sauce even MORE amazing. thanks for sharing :)
    love this, love you! .meg


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