Prosecco Hollandaise
Recipe courtesy Monki Breakfast Club and Bistro
Photo by Ingrid Kuenzel
Ingredients
5 egg yolks
3 Tbs (45 mL) prosecco
1 Tbs ( 15 mL) lemon juice
1/2 tsp cayenne pepper
2/3 cup (160 mL) melted butter
salt and pepper, to taste
Preparation
- Whisk yolks, prosecco, lemon juice and cayenne pepper together in a medium heat-safe bowl.
- Place bowl on top of a small pot of boiling water and whisk vigorously while slowly adding melted butter. Continue to whisk until sauce thickens enough to coat back of a spoon, approximately 3-4 minutes.
- Remove from heat, season to taste with salt and pepper, and use as desired.
