Eggs Benedict

Hollandaise Sauce

• 175 g (6 oz) butter
• 4 egg yolks

1. To make the hollandaise sauce, put the butter in a small saucepan and bring to a simmer. Skim off any scum that comes to the surface, then pour the butter into a jug, leaving the whitish sediment behind.
2. Put the yolks, 2 tablespoons water and tarragon