Hollandaise Sauce

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Ingredients

For the tarragon vinegar:

200ml white wine vinegar

Pinch of black peppercorns

Half a bunch of tarragon

For the sauce:

150g butter

3 egg yolks, keep the whites for meringues or chocolate mousse, don’t waste anything

1⁄2 tsp tarragon vinegar

Lemon juice to taste

Salt and pepper to taste

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Preparation

For the tarragon vinegar:

1. To make the tarragon vinegar, bring 200ml of white wine vinegar to the boil. Add a pinch of black peppercorns and half a bunch of tarragon, and leave to cool.

2. Strain through a sieve and that’s it – there you have tarragon vinegar. Store in a kilner jar in the fridge, it will make your Hollandaise sauce taste fantastic.

For the sauce:

1. Melt the butter in a saucepan and set aside.

2. Put the egg yolks, 1⁄2 tsp tarragon vinegar, a pinch of salt and a splash of water in a bowl that will fit over a small pan.

3. Whisk for a few minutes, then put the bowl over a pan of barely simmering water and whisk continuously until pale and thick, about 3-5 minutes.

4. Remove from the heat and slowly whisk in the melted butter, bit by bit until it’s all incorporated and you have a creamy hollandaise.

5. If it gets too thick, add a splash of water.

6. Season with salt and pepper and a squeeze of lemon juice.

7. Keep warm until needed.