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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This recipe goes with Farmhouse Benedict Ingredients:
1/4 cup white wine vinegar |
1 tablespoon fresh lemon juice |
1/2 teaspoon pepper |
1/2 cup hot water |
6 egg yolks |
1 1/2 cups butter, cut into 1/2-inch pieces and divided |
1 1/2 tablespoons chopped fresh rosemary |
Directions:
1. Combine first 3 ingredients in top of a double boiler. Cook over medium-high heat until reduced to 2 tablespoons; add 1/2 cup hot water. Whisk in egg yolks. Add about one-third of butter to egg mixture; cook over hot, not boiling, water, whisking constantly, until butter melts. Add another third of butter, stirring constantly. As sauce thickens, stir in remaining butter. Cook until temperature reaches 160°, stirring constantly. Stir in rosemary. Remove sauce from double boiler; serve immediately.
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