Hollandaise Sauce
30 Min
67
-
Bit Tricky
Ingredients :
  • 125 g Butter
  • 2 Eggs
  • 1 teaspoon of Lemon juice
  • Bunch of Tarragon 


This is great served with Poached eggs & ham (Eggs Benedict) , also good with a big fat steak ...

 

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Method : 
  • Dice the butter up in to small cubes , and separate the egg yolks.
  • Get a small pan of boiling water on the stove , then reduce to a simmer.
  • In a plastic container , on top of the pan you need to add both of your egg yolks and lightly whisk.
  • Next start adding your butter one lump at a time , and whisk until it is melted into the eggs.
  • Continue adding the butter this way until it is all in , and your sauce is thickening up.
  • Add the chopped tarragon , just a good handful.
  • Mix in the lemon juice , and the sauce is ready.
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