Nyetimber’s Rosé Multi-Vintage, to serve
Method:
To make the Hollandaise sauce, place the white wine vinegar, black peppercorns and tarragon sprigs (if using) in a small saucepan. Bring to the boil and reduce down by around half. Strain the vinegar into a jug.
Place the butter in a saucepan and melt until the butter has separated and the solids are at the bottom of the pan. Skim off any residue from the top with a spoon.
Place a small saucepan half filled with water on a low heat with a heat proof bowl securely on top. Add the yolks to the bowl with vinegar and whisk well. Still whisking nall the time, very slowly drip the yellow liquid butter into the warming bowl until youn have a lovely bright, smooth Hollandaise sauce. This will take a little while but keepn going. Add a little lemon juice and keep the bowl on top of the pan of water to keep warm whilst you poach the eggs. Whisk the sauce occasionally to stop it from splitting then turn off the heat.