This sauce was inspired by a similar recipe I found in Martha Stewart Living magazine. It is a good, healthier alternative to a hollandaise. I often serve it with poached, eggs, asparagus and smoked salmon set on an English muffin, for a delicious brunch dish.
makes about 1 cup
- 1 cup white wine
- ½ cup champagne or rice vinegar
- 2 large egg yolks
- ½ cup extra-virgin olive oil
- 1 tablespoon dijon mustard
- coarse salt and freshly ground pepper, to taste
1. Combine the wine and vinegar in a small non-reactive saucepan. Bring this to a simmer and gently reduce it to about ½ cup.
2. Transfer the reduced liquid to a double-boiler set over GENTLY simmering water. Whisk in the lightly beaten egg yolks. Continue whisking even after all the egg yolks are incorporated. You want to beat plenty of air into those eggs.
3. As the mixture cooks, the bubbles you create will set, adding heft and volume to the sauce without butter or cream. Eventually you will get a sauce that forms very light peaks. The perfect little bubbles should be consistent, uniform and noticeable.
4. At this point remove the sauce from the heat and slowly drizzle in the olive oil. Pour it in a steady, slow stream until all the oil is incorporated.
5. Whisk in the mustard.
6. This sauce is best served immediately and warm, but it really does not suffer that much being made ahead and refrigerated.