2 Egg Yolks
1 Tablespoon of Tarragon Vinegar
1/4 Teaspoon Salt
2 Tablespoons Heavy Cream
4 Ounces Frozen Butter cut into small pieces
2 or 3 Drops of Lemon Juice


In the top of a double boiler, whisk together yolks, vinegar, salt, and heavy cream. The water in the double boiler should be hot but not boiling. Continue to whisk sauce over the hot water until it is thick enough to coat a spoon.
Begin to add frozen butter one piece at a time. When it dissolves, drop in another piece, until you have incorporated it all. The slower the butter melts in the egg yolk, the better it is.
Beat in the lemon juice.
When making this sauce you will need to cook it over a double boiler. Keep the water in the double boiler at a simmer and whisk the sauce constantly. You want the eggs to thicken but not scramble. If the eggs begin to scramble, remove from the heat immediately and beat sauce vigourously.
Hollandaise Sauce
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