I love Eggs Benedict, Eggs Blackstone, Eggs Anything with Hollandaise. But, this most wonderful sauce is often a problem for home cooks and restaurants alike.
I still have nightmares about working at the Ritz Carlton in Boston and hearing the head line chef yelling – “Rosemary, the hollandaise is broken”. The scramble (excuse the pun) to save the sauce before the next order came in is not one of my best cooking memories.
This Italian version is much lighter, much easier to make and holds up to the kitchen heat. It is wonderful over vegetables, eggs and anyplace a good hollandaise is used.
Salsa d’Uovo all’Aceto
1/4 cup butter
2 cloves garlic, minced
3 eggs
1 Tbsp flour
2 Tbsp white balsamic vinegar
pinch sea salt
freshly ground pepper to taste
Heat butter until melted in small saucepan, add minced garlic and saute over low heat until garlic is cooked but not browned. Take off heat.
Beat eggs in a small bowl until frothy. Add a small amount of the flour at a time while still beating the eggs. Beat in the vinegar, salt and pepper. Add this mix to the pan with the butter and garlic. Return to low heat and cook, stirring constantly until thickened. Take off the heat but continue to stir for two minutes.
Use right away or seal with waxed paper until used to prevent a crust.
Buon Apetito!