Hollandaise with herbs (parsley, chervil, tarragon and chives)

Name: Hollandaise with herbs (parsley, chervil, tarragon and chives)
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 200 g Butter; 1 collar mixed herbs (e.g. parsley, chervil, tarragon, chives); 2 Egg yolk (size M); 125 ml dry white wine; 7-10 Tbsp Sugar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 4

200 g Butter
1 collar mixed herbs (e.g. parsley, chervil, tarragon, chives)
2 Egg yolk (size M)
125 ml dry white wine
7-10 Tbsp Sugar
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Dice butter and melt slowly in a pot. Meanwhile wash the herbs, dab dry, pluck leaves from the stems and chop. Remove butter from the stove, pour through a fine sieve and let it cool down a little.
2
Beat the egg yolks and white wine over a hot water bath until frothy. Gradually fold in the liquid butter. Stir in herbs and season with sugar, salt and pepper.