Tarragon Hollandaise
To maintain its unctuous texture this sauce needs to be served within a short time of being made. It doesn’t reheat well. If you want less, reduce the quantities by an even ratio.
Prep time: 10 mins
Cook time: 5 mins
Makes about: 2½ cups
Ingredients
- 500g butter
- 5 egg yolks
- 3 tbsp white wine vinegar
- 3-4 tbsp finely chopped tarragon
- 1-2 tbsp lemon juice, to taste
- salt and ground black pepper, to taste
Method
- Melt butter in a small pot.
- Whisk egg yolks and vinegar in a large heatproof bowl over a pot of boiling water until light and fluffy (30-60 seconds), ensuring the base of the bowl does not touch the water.
- Gradually whisk in the hot melted butter until it is fully incorporated and the sauce is creamy and thick.
- Stir in tarragon, then lemon juice, salt and pepper. Serve immediately.
Tips
- Hollandaise is a classic partner for asparagus (hyperlink to Perfect Asparagus recipe), but it’s also great with salmon, poached eggs, chicken, scallops and as a dip for artichoke petals.
View a video of Annabel making this recipe in her new TV series Annabel Langbein The Free Range Cook: Through the Seasons at annabel-langbein.com
