Hollandaise sauce is really hard to make, and I’ve never made a good one. This is my replacement that is rich and delicious with a unique flavor from the carrots.
| Cook Time | 30 Minutes |
| Servings |
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Ingredients
Carrot Butter Sauce
- 3 Carrots large
- 4 Tablespoons Butter
- 1/2 Cup White Wine
- 1 Cup Water
- 2 Tablespoons Buttermilk
Eggs Benedict
- 4 Eggs Large
- 1/2 lb bacon
- 4 slices Bread
Ingredients
Carrot Butter Sauce
Eggs Benedict
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Instructions
- Cut up the carrots and add to a small saucepan with the water. Bring the water to a boil and cook until the carrots are tender and most of the water has cooked off.
- Add the white wine to the pan and cook until it is halfway gone.
- Add the buttermilk and butter to the pan, stirring until the butter is melted.
- Pour this into a blender and blend until smooth.
Eggs Benedict
- While the sauce is cooking fry the bacon. Slice the bread and toast if you like.
- Just before the sauce is done poach the eggs. Place the bread, then bacon, then poached egg in a stack on the plate. Spoon the carrot butter sauce over the top.
