Ouefs Côté de Fleuve

I made eggs benedict the other night, with intentions beyond my normal replacing of the canadian bacon in traditional eggs benedict with andouille adding a Colbert Sauce a la' Antoine's Oysters Foch. The sauce I ended up adding wasn't Colbert Sauce though. With the help of my friendCollin a better sauce was derived. The sauce we added is prepared as follows:
  • enough andouille for your eggs
  • 1/3 cup Sherry
  • 2/3 cup tomato sauce
  • oregano
  • Creole Seasoning (i.e. Tony's)
  • Cayene
  • 1/4 cup Hollandaise Sauce


  1. Heat the andouille in slices (sliced on a boase) in a fry pan.
  2. Once all of the andouille has been cooked, a fiar amount of detritus/dregs shold remain in the pan.
  3. Deglaze this "rubbish" with the 1/3 of a cup of sherry.
  4. Once this mixture begins to cook downs, add the 2/3 of a cup of tomato sauce and the seasonings/spices.
  5. Cook while occasionally stirring until it reduces by 1/3 to 1/2
  6. If so desired (to make it more like a traditional Colbert Sauce) let cool then mix into the Hollandaise

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