From Gordon Ramsay's kitchen · Restaurant Gordon Ramsay, London
stove · butter emulsion
★ STARRED KITCHENAmberroom Lemon-Tarragon Olive
From a starred kitchen
Ratio
Ingredients
- EGG YOLK54 g
- LEMON JUICE15 ml
- OLIVE OIL200 ml
- TARRAGON6 g
- WATER37.5 ml
- SALTto taste
- PEPPERto taste
Method
- This one needs stove heat — jar fill-lines aren’t the whole story yet.
- Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
- Finish off heat; adjust seasoning.
Provenance
British chef trained in French technique; Restaurant Gordon Ramsay in Chelsea has held three Michelin stars. Historically counted among chefs with the most Michelin stars worldwide.
Originally published as Lemon-Tarragon Olive Oil Hollandaise.
Adapted from a recipe published by Gordon Ramsay in Gordon Ramsay Academy / Ultimate Cookery Course.
FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Gordon Ramsay Academy / Ultimate Cookery Course (published as “Lemon-Tarragon Olive Oil Hollandaise”). Full citation lives in Provenance.