Serves 4
Ingredients
4 egg yolks
350g clarified butter
Cayenne pepper
2T finely chopped tarragon
1T finely chopped chervil
Salt
For the gastrique (i.e. a reduced mixture of vinegar and other ingredients used in the preparation of hot sauces)
300ml dry white wine
150ml vinegar
1 finely chopped shallot
6 - 10 tarragon sprigs
Bouquet garni (see below...)
1T crushed white peppercorns
Method
1. First make the gastrique - put all the ingredients in a pan and reduce by half.
2. Mix the egg yolks with a splash of gastrique and whisk over a low heat until frothy.
3. Take the pan off the heat and slowly whisk in the butter.
4. If the sauce is too thick, add a little gastrique, water or lemon juice.
5. Season with salt and cayenne pepper, then stir in the herbs.
Tip: Serve this variation of a Hollandaise sauce with a roast, fried or deep-fried meat.
Bouquet Garni
A classic 'bouquet garni' includes parsley stalks, thyme and bay leaves. It is used for flavouring stocks, vegetable dishes and some sauces. The proportion is roughly:
½ (two quarters) parsley stalks
¼ thyme
¼ bay leaf
