You really have to try this amazing easy hollandaise sauce recipe. There is nothing better than a rich, velvety hollandaise sauce with tarragon. Adding tarragon brings two of my favorite sauces together in one, Béarnaise sauce and hollandaise sauce. Tarragon is another one of my favorite spices. It adds a great herbal essence to any dish.
This hollandaise sauce has so much flavor that you’re going to want to put it on everything. Putting this sauce on the top of food makes everything taste better. It is so beautiful, vibrant and silky smooth. This hollandaise sauce with tarragon is a great addition to meat, vegetables and of course eggs benedict.
Making this hollandaise sauce with tarragon is so quick and easy. You only need a few ingredients to make this wonderful sauce.
Here is what you need to make this recipe:
- Eggs
- Butter
- Lemon juice
- Concentrated frozen limeade
- Tarragon
- lemon pepper
- Cayenne pepper
- Water
Making it is so easy:
Separate the eggs yolks and place in a bowl and whip them till they are light and fluffy. Put the butter In a small saucepan to melt and then add the lemon juice, limeade, tarragon, lemon pepper and cayenne pepper. Last but not least after all of these ingredients have been melted together you add the whipped eggs slowly to the butter mixture.
You must stir continuously on low heat. If this is not done slowly the eggs will lump together and you don’t want that. If this hollandaise sauce is prepared slowly you will have the most mind-blowing smooth rich tarragon hollandaise sauce you ever.
Helpful tips:
- Take the eggs out of the refrigerator for about an hour or so before making this hollandaise recipe, this helps the eggs mix with the other ingredients better. Also taking the butter out so it starts out as a softened butter helps.
- If the mixture starts to thicken or lump together, adding a small amount of hot water will fix this.
- Slowly add the whipped eggs a little at a time will prevent clumping.
- You can use tabasco instead of cayenne pepper if that’s all you have.
Frequently asked questions:
- Why is my sauce so thin?
- It may be that you didn’t cook it long enough, so cook it a little longer and then try adding a small amount of butter to it, this can also help thicken it.
- If it’s to thick just add a small amount of warm water. While whisking the sauce, slowly drizzle in a teaspoon of water at a time and the sauce should start to get creamy and come together quickly.
- Can Hollandaise sauce make you sick?
- there has been talk about getting salmonella from the raw egg so choosing pasteurized eggs, you can eliminate the risk. I have been eating over easy eggs my whole life and have never had an issue. I know there is always that chance so choosing pasteurized is always better. And of course if you have allergies to eggs you should not eat it or if you’re pregnant you should consult your physician if you have any concerns.
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Easy Hollandaise Sauce recipe with Tarragon
Velvetly smooth flavorful hallindaise sauce with tarragon
Ingredients
- 4 egg yolks
- 1/2 cube butter
- 1 teaspoon frozen concentrated limeade
- 1 teaspoon lemon juice
- 1/2 teaspoon lemon pepper
- 1/2 teaspoon tarragon
- dash of cayanne pepper
- Opt. 1 tablespoon water if its to thick
Instructions
Break the eggs and separate the egg whites from the yolk and place them in separate bowls. In a small sauce pain melt the butter. Add the lemon juice, limeade, lemon pepper, tarragon and cayanne pepper. Whisk together it all together well. Beat the egg yolks in the bowl and then slowly add them to the butter mixture, a small amount at a time, on low heat stirring constantly. If as it cooks it becomes to thick add the water.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 69Total Fat 6gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 3gCholesterol 188mgSodium 132mgCarbohydrates 1gFiber 0gSugar 0gProtein 3g