If you’re nervous about hollandaise or béarnaise, then this is the sauce for you. Creamy with a lick of lemon, mustard and tarragon, this has all the characters of a good emulsion sauce, without the gripping worry of it splitting. Make the most of this asparagus season, and use the green spears to lap up every morsel of yolk and sauce.
A note on cooking
I encourage you to embrace a freestyle way of cooking, and use this recipe as a guide. Don’t get too caught up in measuring things exactly — you can eyeball most things.
Cooking should be relaxing, unfussy and an opportunity for you to exercise your creativity. Don’t forget to taste as you go along, and use your intuition with flavours.
Trust your instinct, on whether it needs more of this, or more of that — cook to what you like!
You can download our free mobile app, as well as join our clinical study for free to follow our reversal program
Look out for an email with the next steps
and if you need any help, contact us at email@example.com