Vanilla Bean Sabayon

Recipe Ingredients

2		Egg yolks
2 tablespoons	30ml	Minced shallots
1		Vanilla bean - split lengthwise
1/3 cup	78ml	Champagne
1/4 cup	59ml	Extra-virgin olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste
		Bayou Blast - see * Note

Recipe Instructions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

In top part of a double boiler, set over barely simmering water, combine egg yolks and shallots, whisking thoroughly. Using sharp point of a knife, scrape vanilla seeds from center of bean into egg mixture (reserve bean for another use). Whisk in champagne and cook, whisking constantly, until thickened, 3 to 4 minutes. Remove from heat and cool 3 minutes. Whisk in olive oil in a thin stream and season to taste with salt, pepper and Bayou Blast.

This recipe yields about 3/4 cup.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-050 broadcast 03-14-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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