Classic Hollandaise Sauce

• white wine vinegar↗500 мл ml
• whole peppercorns↗1 ст. л. tbsp
• tarragonпучок
• free-range egg yolks3 великі
• clarified unsalted butter200 мл ml

  (see success tips below)

• lemon juiceвичавити

Step-by-step instructions

1. 1

   Bring the vinegar to a boil together with the peppercorns and tarragon, then simmer until the volume reduces by half. Strain and set aside (see storage tips below).

2. 2

   Heat a large pot of water to a boil, then reduce the heat to a gentle simmer. In a heat‑proof bowl that fits tightly over the pot, whisk the egg yolks with 2 tbsp reduced vinegar.

3. 3

   Whisk vigorously until the mixture forms a light, golden foam (sabayon). Ensure it does not overheat: during whisking, periodically remove the bowl from the heat and scrape the sides with a spatula. The foam should leave ribbons when the whisk is lifted.

4. 4

   Gradually pour the melted warm butter into the mixture, spoon by spoon, while whisking continuously. When the butter is almost fully incorporated, remove the bowl from the heat, add the next portion, and return to low heat. Continue until the whole mass emulsifies and the sauce reaches a creamy, mayonnaise‑like consistency. Finally whisk in the lemon juice, season with salt and pepper to taste; if the sauce is too thick, add a little warm water from the pot.