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Nutrition: per serving

  • kcal268
  • fat29g
  • saturates17g
  • carbs1g
  • sugars0.2g
  • fibre0g
  • protein2g
  • salt0.58g
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Method

  • step 1

    Put the egg yolks in a mini food processor and season with salt, pepper and a pinch of cayenne, then add the vinegar.

  • step 2

    Finely chop the tarragon stalks and leaves separately. Melt the butter in a pan then add the chopped tarragon stalks and bring it to a simmer – the butter needs to be hot so that it will cook the egg yolks slightly.

  • step 3

    Turn the processor on and add the hot melted butter slowly while the processor is running. Once all the butter has been added and the mixture is smooth and thick, pour it into a bowl and stir through the tarragon leaves. Season and serve with steak.

RECIPE TIPS
POURING

Use a saucepan with a pouring spout or transfer the hot butter to a jug to make it easier to pour into the processor.

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Comments, questions and tips (17)

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Overall rating

A star rating of 4 out of 5.21 ratings

sarah.reichman1417308

Excellent recipe. I heated the butter in the microwave in a jug until it was screaming hot. Used an immersion blender and added a couple tablespoons of homemade tarragon butter at the end. Perfectly thick sauce with minimal effort.

6nmv75kf4665507

This worked beautifully for me. However I did a stupid thing the next time - I tried the other BBC Good Food recipe involving shallots, reduction, whisking etc. That was an absolute disaster and needs a government enquiry. The cheats version here is close to perfect

qtqrjq4btz96954

Quick and easy

tiddlepus

Came across this recipe, thought why not! Didn't bother to measure any ingredients and I don't have a food processor and only had dried tarrogon turned out a great bernaise sauce nice and thick and creamy. I'll definitely do this again.

bennylinguini

Very poor recipe. A waste of butter. Will stick to proper Bernaise sauce recipes that take a bit more effort but work!

katejohnson17478656

Same here!

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