This unique sauce idea was inspired by a recipe we found that for a Guinness Hollandaise sauce. Naturally, we recreated it with our Chocolate Stout — which was amazing, don't get us wrong. But we found that the recipe really "popped" with our Honey Basil Ale.
When Honey Basil Ale is reduced, its delicate herbacious flavor is intensified — making it a perfect addition to sauces. The key to any hollandaise sauce is making right before you need to use it. If you let it sit for longer than an hour, two at the most, it gets weird. If you need to wait before serving it, we recommend keeping it in a warm place.
Honey Basil Ale Hollandaise Sauce
- 3/4 cup (1-1/4 sticks) butter
- 1/2 cup Honey Basil Ale
- 3 egg yolks Juice of
- 1/2 lemon
- 1/2 tsp. salt
- Cayenne pepper optional
1. In a small saucepan, bring the Honey Basil Ale to a boil, reduce heat and simmer. Cook until beer is reduced to about 2 TBSP. Allow to cool to room temperature.
2. In another small saucepan, melt the better over low heat.
3. In a blender or food processor, add beer reduction. Start motor on medium speed and add egg yolks and lemon juice. Slowly drizzle in melted butter and process in blender until thickened. Add salt and pepper to taste, if desired, and blend to incorporate.
4. Serve almost immediately!
Eggs Benedict with Honey Basil Ale Hollandaise
Ingredients (brunch for 2)
- 4 slices of Canadian Bacon
- 4 eggs
- 2 English muffins, sliced in half
- 1-2 tsp white/ rice wine vinegar
- fresh basil leaves (minced for garnish)
- Honey Basil Ale Hollandaise
1. Fry the bacon (takes about 10 minutes). Bring water in a saucepan to almost boiling and add vinegar.
2. One by one, crack each egg into a small cup, then place the cup near the surface of the hot water and gently drop the egg into the water. With a spoon, nudge the egg whites closer to their yolks. Turn off the heat. Cover. Let sit for 4 minutes, until the egg whites are cooked. Lift eggs out of pan with a slotted spoon.
3. While all the above is happening, toast the English muffins. Top each half with a slice of Canadian bacon and a poached egg. Smoother the eggs with Honey Basil Ale Hollandaise Sauce and garnish with minced fresh basil!
And don't forget to wash it down with an organic Honey Basil Ale! Cheers!