“Super quick. No vinegar reduction with shallots etc. required. Nigella Lawson inspired. Forgot her recipe so made up my own.”
READY IN:
4mins
SERVES:
8
YIELD:
1 little bowlful
UNITS:
US

Ingredients Nutrition

Directions

  1. Set up a double boiler. Put two yolks, vinegar and tarragon into the glass bowl on top and whisk.
  2. When water boils, turn it down. Stir CONSTANTLY.
  3. When the mixture starts to thicken, add one cube of butter t a time, mixing after each addition until melted.
  4. When done, quickly take off the heat and plonk the bottom of the bowl into cold water to stop it from cooking.
  5. Make sure that you have a big bowl of cold water on hand so if you think the eggs are going lumpy or about to curdle, put the bottom into the water and whisk vigorously.

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