Ingredients Jump to Instructions ↓

  1. 3 eggs, yolks only

  2. 2 tablespoons lemon juice

  3. 1/2 cup butter

  4. 1/4 teaspoon salt Pinch of cayenne pepper

  5. 1 teaspoon chopped shallots

  6. 1 small sprig chopped tarragon

  7. 2 peppercorns

  8. 1/4 cup vinegar

Instructions Jump to Ingredients ↑

  1. In a small sauce pan heat butter to a bubble, but don’t brown it. In a blender, add egg yolks, lemon juice, salt and cayenne pepper. While blending at high speed, gradually add the hot butter. Blend for about 15 seconds or until the sauce has thickened and is smooth. This is your basic blender hollandaise sauce. In a skillet simmer shallots, tarragon, peppercorns, salt and vinegar. Cook until the liquid has been reduced by 2/3. Add this mix to the hollandaise, cover, and blend on high for about 4 seconds.


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