Eli: Last night I made an Olive Oil Hollandaise (or Warm Mayonnaise–but Schatzi says that sounds disgusting) to go with an asparagus dinner. I wanted to make a sauce, but didn’t have everything I needed for Hollandaise, so I improvised. The basil-infused olive oil was a gift from my mom for Christmas. It is something you can find in a number of stores, or you can take a bunch of basil, and shove it in a bottle, top it with olive oil, let sit for a couple of days, and strain for your very own basil-infused olive oil.
- 2 egg yolks
- 3 Tbs basil-infused olive oil
- 2 tsp balsamic vinegar
- approximately 1/4 cup water
- pinch of salt
- black pepper to taste
- Put olive oil in a small sauce pan, or skillet. Add the balsamic vinegar making sure to pour it in one spot in the oil.
- Place the egg yolks into or next to the vinegar. With a whisk, slowly start to mix the yolks avoiding incorporating everything together at once over medium heat. Keep stirring the yolks until you start to notice the sauce coming together, then you can whisk faster incorporating everything together.
- Once the sauce thickens remove from heat and keep stirring. While whisking, add water to the sauce until the desired thickness is achieved. I would recommend this for any artichoke lover.
Schatzi: We spent some time arguing over just what this sauce was. Though it clearly resembles a Hollandaise, the ingredients and method are much closer to a mayonnaise. After some time spent consulting my Larousse Gastronomique and The Food Timeline–and also some bitterness and recrimination–I went Warm Mayonnaise. Sounds gross, tastes delicious!