Ingredients

4 eggs
6 tablespoons white wine vinegar
6 black peppercorns
2 sprigs tarragon (optional)
250g unsalted butter
Lemon juice
A silky sauce that is perfect for topping poached eggs for Eggs Benedict or fish. Image: Nyetimber’s and Clarence Court

Instructions

1.Place the white wine vinegar, black peppercorns and tarragon sprigs (if using) in a small saucepan. Bring to the boil and reduce down by around half. Strain the vinegar into a jug.
2.Place the butter in a saucepan and melt until the butter has separated and the solids are at the bottom of the pan. Skim any residue from the top with a spoon.
3.Place a small saucepan half filled with water on a low heat with a heat proof bowl securely on top. Add the yolks to the bowl with vinegar and whisk.
4.Still whisking all the time, slowly drip the lovely yellow liquid butter into the warming bowl until you have a bright, smooth Hollandaise sauce. This will take a while but keep going.
5.Add a little lemon juice and keep the bowl on top of the pan of water to keep warm whilst you poach the eggs. Whisk the sauce occasionally to stop it from splitting then turn off the heat.

A silky sauce that is perfect for topping poached eggs for Eggs Benedict or fish.


Image: Nyetimber’s and Clarence Court

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