Lemony Tarragon Duck Egg Hollandaise Sauce

We've adapted this classic hollandaise sauce recipe for duck eggs with a little lemony tarragon twist. This sauce is great on another classic dish; eggs Benedict, or roasted cabbage, fish, asparagus, roasted potatoes, broccoli...pretty much anything! This recipe makes about 1 cup. It's best served right away but will keep in an airtight container in the fridge for up to 3 days.

Ingredients

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170 grams unsalted butter

2 duck egg yolks

1 tbsp fresh lemon juice

1 small garlic glove

1 tbsp water

1/4 tsp salt

1/2 tsp grated lemon zest

1 tsp dried tarragon

Instructions

1. Melt the butter in a small saucepan on low without stirring. Keep warm later.

2. Make a double boiler with a medium saucepan and medium pyrex bowl. Add the yolks, lemon juice, water, and salt into the bowl and start whisking. As the bowl warms up, the mixture will start to thicken.

3. Continue to whisk vigorously while scraping down the sides back into the center. Beat the mixture until thick and frothy, about 3 to 4 minutes.

4. Remove the bowl from the double boiler and whisk vigorously for about 30 seconds.

5. Slowly drizzle the melted butter into the egg mixture while continuing to whisk vigorously. This will emulsify the butter and egg mixture. Don't rush this process by pouring the butter in too fast!

6. If the sauce "breaks" aka too liquid-y, stop adding butter and continue whisking then resume adding butter. Scrap all buttery bits into the bowl and finish whisking to thoroughly combine.

7. Toss in lemon zest, minced garlic, and tarragon, then whisk to incorporate. Finally, taste your sauce and add salt if needed.