Mustard and Tarragon Hollandaise

2014-03-29 18.40.58

This recipe is adapted from the Riverford Farm Cookbook

250g butter
3 egg yolks
juice of 1 lemon
1/4 tsp cayenne pepper
2 t wholegrain mustard
1/2 t dried tarragon
salt and pepper to taste

Melt the butter over low heat in a medium saucepan and remove from heat. Get a medium saucepan and get the water simmering, pop a glass bowl on top and make sure the bottom doesn’t touch the hot water. Put the egg yolks, cayenne pepper and lemon juice into the bowl. Using a whisk, whisk this mix until it starts to thicken. Once it gets to this stage take it off the heat and slowly whisk in the melted butter a bit at a time until it’s all incorporated and a lovely thick gooey glossy sauce. Mix in the mustard, tarragon. Taste and season as appropriate. Now use it with whatever you fancy….broccoli, salmon, make eggs benny (I’d leave out the wholegrain mustard if you were doing eggs benny!) We had it with a Pork, Apple and Fennel mix…it was pretty damn good!