Sunday, March 9, 2014

Champagne Mimosa Hollandaise

I still haven't figured out what makes it a Champagne Mimosa Vinegar (from Quail & Olive, Carmel Valley), but friends gave me a bottle for Christmas and I love it. Obviously there's citrus, but is there champagne? Champagne grapes?!?

No's a crisp, bright vinegar and I thought it would make a hollandaise sauce that didn't feel quite so heavy. Don't get me wrong, there's still an obscene amount of butter in this sauce, but you don't eat too much of it and it's a must on an eggs benedict!  So, here Champagne Mimosa Hollandaise...

  • 4 egg yolks
  • 4 T lemon juice
  • 1 T Champagne Mimosa Vinegar*
  • 1 C butter, melted
  • 1/4 t fleur de sel
  • freshly ground pepper

*If you don't have have this particular vinegar, substitute another citrusy kind. Just make sure it's clear. A balsamic vinegar will alter the color of the hollandaise.

In the top of the double boiler, whisk together egg yolks, lemon juice, and vinegar. Add the melted butter to egg yolk mixture a couple of tablespoons at a time while whisking yolks constantly. If the 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 and pepper, then remove from heat. Place a lid on pan to keep sauce warm until ready to serve.

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