- 2 egg yolks
- 2 Tbsps minced shallots
- 1 whole vanilla bean, split lengthwise
- 1/3 cup Champagne
- 1/4 cup extra-virgin olive oil
- Creole seasoning, for sprinkling
- 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 Creole seasoning.