Serving size : 1                   


  • 1/2 cup                   Sweet butter
  • 2                              egg yolks
  • 1  teaspoon             lime juice
  • 1 teaspoon              tarragon vinegar
  • 1/4 teaspoon          salt
  • 1 dash                      cayenne pepper (for Hollandaise version)

Melt the butter until creamy but not liquid. Blend the egg yolks with lime juice and vinegar at high speed. Keeping on high, very slowly add the creamy butter. Adjust the seasoning.

NOTES : When she heard about my cookbook, Barbara Crowe sent this recipe. I’ve learned so much about entertaining from Barbara and Chris Crowe. Whether it was in their restaurant or in their home, they always made their guests feel special.. and entertaining them effortless.

Does not freeze, but keeps very well in an airtight container in the fridge for a week or more. Allow to come to room temperature slowly before serving.

Recipe by : Barbara Crowe

Here is what Barbara wrote about this recipe :

I’ve found this a very good easy accompaniement to fish, hot and cold, especially salmon and trout. (Very sinful).

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