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


  • 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


  1. Melt butter in a small pot.
  2. 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.
  3. Gradually whisk in the hot melted butter until it is fully incorporated and the sauce is creamy and thick.
  4. Stir in tarragon, then lemon juice, salt and pepper. Serve immediately.


  • 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