Hollandaise sauce with tarragon

Ingredients for 2 servings:

• 4 tbsp white wine
• 4 tbsp water
• 4 leaves tarragon, fresh or 1 pinch dried
• 1 shallot(s) or 1/2 onion
• 1 bay leaf
• 4 peppercorns
• 1 carnation(s)
• 160 g butter, up to max. 250 g for more sauce
• 3 egg yolks
• 2 pinches of salt
• 1 tsp lemon juice
• 1 pinch(s) nutmeg, freshly grated
• 1 pinch(s) of cayenne pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

In a small saucepan, combine the wine, water, tarragon, bay leaves, pepper, and onion, and reduce until only 3 tablespoons of liquid remain. Boil the cloves briefly, then drain the liquid and let it cool. Melt the butter over very low heat; do not heat it until lukewarm. Prepare a pot of hot, but not boiling, water for the bain-marie. Whisk the egg yolks with the cooled liquid, then beat with a hand mixer in the hot, but not boiling, water until foamy. Remove the bowl from the bain-marie (important, otherwise the sauce will curdle) and stir in the melted, lukewarm butter, first drop by drop, then teaspoon by teaspoon. Season the sauce with salt, lemon juice, nutmeg, and, if desired, cayenne pepper. To keep warm, place in a lukewarm (not hot) water bath. Do not reheat, or the sauce will separate into its constituents.