Gordon Ramsay\'s Great British Pub Food

Mayonnaise

MAKES ABOUT 600ML

4 large egg yolks

2 tsp white wine vinegar

2 tsp English mustard

sea salt and black pepper

600ml groundnut oil (or light olive oil)

1-2 tbsp cold water

Lemon and tarragon

hollandaise

MAKES ABOUT lOOML
2 large egg yolks
juice of 1/2 lemon, or to taste
wog chilled unsalted butter, cut into
small cubes
sea salt and black pepper
handful of tarragon sprigs, leaves only,
chopped

246 BASICS

Putthe egg yolks, wine vinegar, mustard and some

seasoning into a food processor and whiz until the

mixture is very thick and creamy. With the motor

running, slowly trickle in the oil in a steady stream

through the funnel. Blend in the cold water to help

stabilize the emulsion. Check the seasoning.

Transfer the mayonnaise to a suitable jar, cover and

refrigerate for up to 3 days.

To make a water bath, bring a 3cm depth of water

to the boil in a large, heavy-based saucepan. Put

the egg yolks in a heatproof pudding basin with a

little of the lemon juice, a cube of butte r and some

seasoning. Set the bowl overthe pan of hot water

and reduce the heat to a 10\ll! simmer. Whisk the

mixture until very thick and creamy, then beat in

another cube of butter.

Continue beating, adding the butter a cube at a

time, as the previous one has almost melted. Slide

the pan off the heat if at any stage the water starts

to get too hot. Once you have added all the butter,

continue to beat until the sauce is thick enough to

leave a trail across the surface when the spoon is

drawn across it.

Lift the bowl off the hot water bath. Season the

hollandaise with salt, pepper and lemon juice to

taste. If it is very thick, add a tiny splash of cold

water and mix well. Fold in the chopped tarragon

to serve.

If not serving immediately, keep the hollandaise

warm in a hot water bath off the heat and give it

a stir every once in a while.