Isn’t this brunch idea fun and kind of sexy? Move over, unkosher oysters, there is a new aphrodisiac in town. I’ve been wanting to make a beet hollandaise sauce forever, inspired by the very punny Friends with Benedicts.
And when I tested it last week, I realized I made the pink treat just in time for Valentine’s Day! Perfect. Love when things work out.
Naturally pink with the addition of beet juice, your lover will love this brunch in bed. Or screw it, just make it for yourself.
Are you a V Day fan? I really am, even with I’m single (though this year I have a date and a fancy dinner and a sequin skirt from the kid’s department at Target and everything!) But I love this holiday. Sending Valentine’s, wearing pink shirts and red lipstick, heart-shaped boxes of chocolate, and an excuse to get together with your girlfriends and drink rose is ALMOST as lovely as having a date. I’m fair but honest.Just watch the hollandaise drip slowly down the poached egg. Is it getting hot in here, or just me?
No yolk about it.
Beet Hollandaise Sauce
- 1 large beet
- 1 stick 8 tablespoons unsalted butter (4 oz)
- 3 egg yolks
- 1 lemon juiced
- Salt to taste
- Peel the beet and using a finer grater, grate the beet on a surface you can clean beet juice off of. Put the beet shreds in a fine mesh strainer and strain beet juice into a bowl. Set aside.
- In a small saucepan, melt butter over medium heat and keep warm.
- Heat another small saucepan, halfway filled with water to a simmer, and lower heat to low.
- Place a glass bowl on top to make a double boiler. Add yolks, lemon and two tablespoons of the beet juice to the bowl and whisk constantly until the mixture begins to thicken (you'll see your whisk is leaving a trail.
- Slowly add the butter a little at a time while whisking until the sauce is thick. Serve immediately over lox eggs Bennyor your favorite dish that likes Hollandaise!
- Makes enough for 2 (if each person ate a full eggs Benny brunch with two halves)