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