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This sauce is great served with smoked salmon, crayfish and Lamb
3 egg yolks
1tsp smooth mild mustard
1tsp fresh lemon juice
2tsp liquid honey
1x Heilala Vanilla pod or 1tsp Heilala vanilla paste
100mls grape seed oil
75mls olive oil
water to thin
Method:
Make an emulsion by whisking the egg yolks, mustard and lemon juice until smooth and thick. Add the honey with the scraped vanilla seeds from the pod or vanilla paste. Gently add the oils in a slow steady stream, whisking continuously to incorporate all the liquid , adjust the consistency of the vanilla sauce with a small amount of water if needed.
(Recipe supplied by Jason Dell, Executive Chef, Blanket Bay Resort)
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