Classic Tartar Hollandaise Sauce by Ben Lippett

Ingredients

• 250 g unsalted butter
• 2 egg yolks
• 1 tbsp lemon juice
• 1 tsp salt
• 1 tbsp shallot, finely minced
• 2 tbsp cornichons, finely chopped
• 1 tbsp capers, chopped
• 1 tsp fresh dill, chopped
• 1 tsp fresh parsley, chopped
• 1 tsp fresh tarragon, chopped

Instructions

1. Melt the unsalted butter slowly in a saucepan over low heat; skim off the white milk solids floating on the surface to create clarified butter. Keep warm.
2. In a heatproof bowl, whisk together the egg yolks, lemon juice, and salt
3. Place the bowl over a pot of simmering water (bain-marie) and whisk constantly for 3-5 minutes until the mixture thickens into a pale, creamy sabayon.
4. Remove from heat. Slowly drizzle the warm clarified butter into the egg mixture while whisking vigorously to form a stable emulsion.
5. Continue whisking until all butter is incorporated and the sauce is thick enough to see the bottom of the bowl when whisking.
6. Fold in the minced shallot, chopped cornichons, capers, and fresh herbs. Serve immediately with roasted fish