We have been asked by one of our readers, Emma, for chefs Hollandaise Sauce recipe – so here it is.

Ingredients:
1 block of butter ‘melted & clarified’
2 tbsp white wine vinegar
8 black peppercorns
1 tbsp white wine
3 egg yolks
1 sprig of tarragon
1 sprig of thyme
salt & cracked black pepper

Method:

• Reduce the vinegar, peppercorns & herbs by 2/3rds.
• Whisk the egg yolks in a bowl with the white wine.
• Sieve the vinegar reduction & add to the yolks.
• Whisk the egg mixture over a pan of simmering water until doubled in size.
• Remove from heat & add the warm butter, gently whisking in but leaving the un-clarified butter at the bottom.

Season, serve and enjoy!

Chef’s top tip – Make no more than 1 hour before eating as the sauce does not keep well.  Serve with fresh vegetables or fish.