Hollandaise Sauce with Tarragon

Summary

Prep Time	15 mins
Cook Time	15 mins
Total Time	30 mins
Course	Sauce
Cuisine	European
Servings (Default: 2)

Ingredients

Instructions

Bring the wine, water, tarragon, bay leaf, pepper, and onion to the boil in a small saucepan until there are only 3 tablespoons of liquid left. Bring the clove to the boil briefly, then pour off the liquid and let it cool down.
Melt the butter over a very mild heat, do not heat it so that it is lukewarm.
Prepare a saucepan of hot, not boiling water for the water bath. Whisk the egg yolk with the cooled liquid and then beat in a hot, non-boiling water bath with the hand mixer until a foamy mass is formed.
Take the bowl out of the water bath (important, otherwise the sauce will curdle) and stir in the liquid, lukewarm butter, drop by drop, then a teaspoon at a time.
Season the sauce with salt, lemon juice, nutmeg and, if desired, with cayenne pepper. To keep warm, place in a lukewarm (not hot) water bath. Do not reheat, otherwise the sauce will separate into its components.

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