3 egg yolks
2 T. fresh lemon juice
a pinch of salt and a pinch of white pepper
3 shots of Tabasco sauce
1/2 stick of butter
1 generous T. each of fresh tarragon leaves, water cress leaves and parsley leaves (no stalks or stems please)
Get a small pot of water boiling and blanch the herbs for 30 seconds, drain under cold running water. Use your hands to squeeze and pinch out every last drop of water. Finely chop. After the blanching, wringing of water and chopping you'll end up with 1 T. of fine bits of wilted herbs.
Put the yolks, lemon juice, s&p and Tabasco in a blender and whirl it for a minute unti the mixture is light yellow and fluffy.
In a microwave, on 50% power, gently melt the butter and then bring up to a nice hot temperature.
With the blender whirling, slowly pour in the melted butter in the thinnest, slowest stream you can manage. You don't want the hot butter to curdle the yolks. When all the butter is incorporated, add the herbs and whirl just long enough to evenly distribute.
Serve hot from the blender or reheat later in a double boiler (or in the mircowave on 25% power to avoid over-cooking).Print This Post