Enough for me, Mark, and the dog. Or about 6 or 8 normal people 😃
100ml vinegar (we used white wine)
About 15 wild garlic leaves
A sprig of tarragon or pinch of dried, if you have it
3 egg yolks
Half a pack of butter (125g)
Finely chop the wild garlic and tarragon. Put a third of the garlic, all the tarragon and the vinegar in a saucepan, bring to the boil and reduce til there’s only 1-2tbsp of liquid left.
Melt the butter til completely liquid.
Bring an inch of water to the boil in a saucepan and put the egg yolks into a bowl that will sit on the pan without touching the water. Reduce the heat to as low as possible so the water is barely moving. Sit the bowl on the water pan, tip the reduced vinegar mixture onto the egg yolks and whisk (you can use a ballon whisk or hand held electric whisk) continuously until the egg yolks have gone pale and voluminous, about 3-5 minutes. If there is any sign of the yolks forming lumps remove the bowl from the pan and continue whisking off the heat for 10 seconds before returning to the heat.
Very slowly pour on the melted butter, whisking continuously until it has all been incorporated and formed a beautiful rich emulsion.
Season with plenty of salt to taste, and stir through the remaining chopped wild garlic.
Brilliant with steak, chicken, grilled lamb, and amazing as a dip for veggies; steamed asparagus or barbecued sprouting broccoli.
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