Lemon-Tarragon Olive Hollandaise

Name: Lemon-Tarragon Olive Hollandaise
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about 1¼ cups (280 ml)
Cuisine: French Classic
Ingredients: 3 large Egg Yolk; squeeze + more to taste (~1 Tbsp) Lemon Juice; about ¾ cup (200 ml) Olive Oil; 2 Tbsp chopped (6 g) Tarragon; 2–3 Tbsp warm to loosen (mid 2.5) (37.5 ml) Water; to taste Salt; to taste Pepper

Independent adaptation of a publicly published Gordon Ramsay recipe. Not affiliated with, sponsored by, or endorsed by Gordon Ramsay.

FINISHING SAUCE · ASPARAGUS, EGGS & FISH

In the published recipe, this is the finishing sauce for asparagus with hollandaise.

Gordon Ramsay's olive oil hollandaise for asparagus, eggs.

On the jar

LEMON-TARRAG

Method: stove
Yield: about 1¼ cups
Ingredients: 7

Stove sauce. Cook from the recipe

Ratio

Lemon Juice 15 mlOlive Oil 200 mlWater 38 ml

Ingredients

Egg Yolk3 large
Lemon Juicesqueeze + more to taste (~1 Tbsp)
Olive Oilabout ¾ cup (200 ml)
Tarragon2 Tbsp chopped (6 g)
Water2–3 Tbsp warm to loosen (mid 2.5) (37.5 ml)
Saltto taste
Pepperto taste

Method

This sauce is cooked on the stove. The jar is for storing it, not making it.
Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
Finish off heat; adjust seasoning.

Get Lemon-Tarragon Olive Hollandaise + 4 more sauces like it

The full recipe and its 4 closest matches, straight to your inbox. Keep them for the next time you go looking.

No spam. Just the recipes, and first word when jars ship.

Companion jar

Lemon-Tarragon Olive Hollandaise wants a whisk and a stove. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

2 kitchens · 4 stars · 1 national award

Classic Vinaigrette★ STARRED KITCHENOn the jar: CLASSIC
Pomegranate-Molasses Dressing★ STARRED KITCHENOn the jar: POMEGRANATE
Horseradish Cream★ STARRED KITCHENOn the jar: HORSERADISH
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

Build the companion jar

$39.99 + S&H founding · first 500 · $49.99 after launch

Missed the form above? Get these recipes by email, and lock the founding price.

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 Gordon Ramsay recipe (Gordon Ramsay Academy / Ultimate Cookery Course).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

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.

What if it separates?

Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.

Any tips for reheating it?

Warm cream and butter sauces gently, over low heat or off the heat entirely. High heat can split the fat from the liquid; if that happens, a splash of cold liquid and a whisk usually brings it back.

Companion jar