Wednesday, October 10, 2012

Vanilla Bean 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 very infrequently.  But it is so delicious and a must when you make eggs benedict!

4 egg yolks
4 T lemon juice
1/2 t white balsamic vinegar
1 T white wine
1 C butter, melted
1/4 t pink Himalaya salt
caviar from one vanilla bean

In the top of the double boiler, whisk together egg yolks, lemon juice, white balsamic, wine, and vanilla caviar.

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.

I made a breadless benedict for dinner tonight: wilted spinach topped with a poached egg, slathered with the vanilla bean hollandaise. Yummy.

*Update 1/21/2013: I linked this up to the Iron Chef Mom Party: Vanilla Edition.*

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