Hollandaise Sauce with Brown Butter and Tarragon

-8 egg yolks

-2 sticks of butter

-Half of a lemon; juiced

-4 stems of tarragon with leaves

-1/4 teaspoon of cayenne paprika

-1/2 teaspoon of mustard

-1 dash of hot sauce

-Salt and freshly cracked black pepper; as desired

In a food processor, pulse egg yolks together for fifteen seconds and set aside. In a small saucepan, add two sticks of butter over medium-high heat. Melt butter and bring liquid to boil, stirring sides constantly to prevent sticking or burning. When melted butter begins to foam and rise, reduce heat to low and continue stirring. After foam has subsided, raise heat to medium-high once again and stir.  As butter begins to brown, first around the edges and soon after in the middle, immediately remove saucepan from heat and, with the food processor running, pour—slowly and at about the width of a pencil lead—all of  butter into the blended egg yolks. Process until the butter and egg mixture is blended but not scrambled. Add the juice of half a lemon, tarragon, cayenne pepper, mustard and hot sauce to mixture, pulsing briefly in order to fully combine. Season with salt and pepper to taste and serve as quickly as possible.


*Serve classically with poached eggs or with roasted vegetables such as artichokes!