• 4 tbl white vinegar

  • 1 sprig Tarragon

  • 500g Butter

  • Half juice of medium lemon (can use bottled lemon)

  • 7 Fresh Large Eggs

  • 2 tbl Dijon Mustard


  • 1.

    Tarragon reduction: Put tarragon and viniger in a pan and reduce down to half the amt remove tarrgon and allow to cool. (this can be kept for upto a month)

  • 2.

    HollandaiseMelt butter in microwave untill totally melted and hot. While butter is in microwave, break 7 eggs and seperate put yolks in food processor with dijon, tarragon reduction and lemon.

  • 3.

    Just before butter is ready turn on food processor to start the emulsion process. When butter is readyand hot, pour into food processor (while still mixing) in a slow stream.

  • 4.

    Remove form mixer and put into a bowl or conatiner and put plastic wrap on top of the sauce as to not create a skin.

  • 5.

    This can keep for upto 2 days even longerin cooler months.


Tip: try to keep the whey behind as it can make the sauce runny.
TO give you halloandaise more depth of flavour, cook butter on stove in apan slowly until nutty (brown but not burnt) again try not to put whey in the emulsion mix.

Dont forget that hollandaise can be used for more than just eggs, try it on cooked chicken, with hot chips or even fried or battered fish.

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