Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 2.00 \N | egg yolks |
| 2.00 tablespoon | minced shallots |
| 1.00 \N | whole vanilla bean; split lengthwise |
| ⅓ cup | champagne |
| ¼ cup | extra-virgin olive oil |
| 1 \N | salt; to taste |
| 1 \N | freshly-ground black pepper; to taste |
| 1 \N | bayou blast; see * note |
* Note: See the “Bayou Blast - {Emeril’s Creole Seasoning}” recipe which is included in this collection.
In top part of a double boiler, set over barely simmering water, combine egg yolks and shallots, whisking thoroughly. Using sharp point of a knife, scrape vanilla seeds from center of bean into egg mixture (reserve bean for another use). Whisk in champagne and cook, whisking constantly, until thickened, 3 to 4 minutes. Remove from heat and cool 3 minutes. Whisk in olive oil in a thin stream and season to taste with salt, pepper and Bayou Blast. This recipe yields about ¾ cup.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-050 broadcast 03-14-1997) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
03-14-1997
Recipe by: Emeril Lagasse
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