Refreshing, light and filled with flavors of citrus, peach, and melon, Electra Moscato is a perfect New Years brunch wine. Made in the Moscato di’ Asti style with little bubble, Electra Moscato pairs deliciously with crab Benedict.
Electra Hollandaise Sauce
3 egg yolks
1 tbsp. waster
1 tbsp. fresh lemon juice
3 oz Electra California Moscato
I stick very soft unsalted butter
2 dashes cayenne pepper
2 dash white pepper
Combine the yolks, water, and lemon juice in a stainless steel mixing bowl. Whisk until thick and pale (about 3 minutes). Set the mixing bowl over double boiler at moderately low heat. Continue to whisk.
As the eggs cook they will become frothy and increase in volume, and then thicken. Add the soft butter in small chunks, whisking constantly and until fully absorbed. As the emulsion forms, you may add the butter in slightly larger amounts, always whisking until fully absorbed. Continue incorporating butter until the sauce has thickened to the consistency you want. Stir in two dashes of cayenne pepper and two dashes of pepper. Allow to chill.
Electra Crab Benedict
1 English muffin
1 poached egg
Toast half of an English muffin. Place 4-5 pieces of spinach, a poached egg, and Dungeness crab on top. Dress with Electra Hollandaise Sauce. Zest with an orange rind and sprinkle on chopped marjoram to taste.