Hollandaise Sauce Recipe Gordon

Perfect poured over asparagus lightly steamed fish or over eggs benedict this is a failsafe recipe for classic hollandaise sauce.

Hollandaise sauce recipe gordon. Don t use a slotted spoon or the scum will slip back into the butter. Combine peppercorns tarragon and 2 cups vinegar in a small saucepan over medium high heat. Heat a 250g pack chopped butter in a shallow pan.

In a medium size saucepan boil some water. Gordon ramsay hollondaise sauce recipe. Jamie also shares one of.

Use a heat proof glass bowl place on top of the saucepan and add in your eggs and tarragon reduction whisk to combine. Whisk in lemon juice. When ready to serve place each split english muffin on a serving plate.

Cook until reduced by half about 30 minutes. 3 large egg yolks 1 tablespoon tarragon reduction 1 cup unsalted butter melted 1 tablespoon fresh lemon juice salt and pepper to taste directions. Discard peppercorns and tarragon.

Don t waste the froth it can be used in potatoes or for dressing hot vegetables. As it foams scoop off the froth and scum using a small ladle or large metal spoon. Add egg yolks to a small saucepan.

Keep warm while you cook the rest of the eggs in the same manner. Step 2 add 2 tablespoons cold butter and place over very low heat. Whisk until lemon yellow and slightly thick about 1 minute.