Sauce Hollandaise

At the site gourmetsleuth.com I found this : quote " Alan Davidson states one of the earliest recorded versions of the sauce dates back to 1758 "sauce a la hollandoise" from Marin's Dons de Comus. This recipe included butter, flour, bouillon, and herbs; no egg yolks. Davidson also quotes from MeGee (1990) who explains eggs are not needed at all and proper emulsification which can simply be done with butter. He also states that if one does wish to use eggs they are not needed in quantities normally called for in traditional recipes." end quote.
Use on eggs bennedict, gently boiled Asparagus and where ever you think it is good...

• 150 grs of clarified butter
  
• 3 egg yolks
• 4 spoons of white wine vinegar
• black pepper corns
• 1 bay leaf
• 1 sprig of fresh tarragon
• 2 spoons of water
• salt & pepper from the mill

Place the white wine vinegar, the black pepper corns, bay leaf and fresh tarragon on a pan and reduce to 1/3. Let it get cold.
On Bain-marie whisk the egg yolks with half the prepared vinegar and water until it thickens, but be carefull not to cook the egg mix, only emulsify it.
Little by little, add 2/3 of the butter, slowly and whisking. If you add too much butter at once, than it looses the emulsification and you have to add 1 ice cube and whisk until it goes well.
Add the rest of the vinegar mix and the rest of the butter, the way I explained before. Should have just enough vinegar taste to cut trough the buttery fat, nothing more.
Season to taste with salt and pepper from the mill.
Keep warm, not hot, and cover with cling film at the surface to avoid drying the top layer.
It's ready to use.