Prep Time: 5 minutes
Cook Time: 5 minutes
4 egg yolks
2 tsp white wine vinegar
¼ tsp onion powder or 2 tbsp shallots
2 tbsp fresh tarragon, chopped
½ cup butter
salt and pepper
Mix vinegar, onion and tarragon in a small bowl.
Crack the eggs and place the egg yolks in a pyrex bowl.
Melt the butter on low heat in a sauce pan.
Slowly add the butter, in a thin stream, into the egg yolks while whisking the mixture
Stir in tarragon mixture, season with salt and pepper.
Try Hollandaise or Béarnaise in the blender:
Place the egg yolks, lemon juice, and salt and pepper in a blender. Pulse until the ingredients are well combined.
Turn the blender to high and slowly pour in the melted butter. Blend until the sauce is thick, about 30 seconds.