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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
© Annabel Langbein Media
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.
To maintain its luscious texture this sauce needs to be served within a short time of being made. It doesn’t reheat well. It's a big recipe so if you want less, reduce the quantities by an even ratio.
This recipe is from my book The Free Range Cook: Through the Seasons
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