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