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.