Shallot-Thyme Hollandaise |
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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 Smoked Salmon Benedict Ingredients:
4 tablespoons butter |
2 tablespoons minced shallots |
1 teaspoon fresh thyme leaves |
1 teaspoon all-purpose flour |
1/4 cup dry white wine |
4 large egg yolks |
1/4 teaspoon salt |
Directions:
1. Melt butter in a skillet over medium-high heat. Add shallots, and cook 2 minutes or just until tender. Stir in thyme and flour. Add wine, and simmer until slightly thickened.
2. Place egg yolks in the top portion of a double boiler. Slowly whisk in the butter and shallots. Place the mixture over barely simmering water. Whisk constantly until the egg yolks are thickened, about 2 to 4 minutes. (Do not let the yolks get too hot, or the mixture will scramble.) Stir in salt.
3. Place sauce in a bowl of warm water until serving. If mixture thickens, thin with a small amount of water.
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