• Skip to main content
  • Skip to primary sidebar
Big Flavors from a Tiny Kitchen
menu icon
go to homepage
  • Recipes
  • About
  • Events
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Events
    • Contact
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Our Supper Club

    Gordon Ramsay's Asparagus with Lemon and Tarragon Hollandaise

    Modified: Jan 9, 2018 · Published: Apr 26, 2016 by Ashley

    • Facebook
    • Email
    • Flip
    • Threads
    • Bluesky

    This post may contain affiliate links, which won’t change your price but will share some commission.

    Jump to Recipe·Print Recipe·Leave a Review

    Warmed olive oil is used in lieu of butter in this classic recipe.

    This is the second dish that we contributed to our Supper Club's Gordon Ramsay themed dinner this month.

    I was really excited to try out chef Ramsay's method for making hollandaise using a double boiler, but let's just say that I ran into some... issues.

    A photo posted by Ashley Covelli (@bigflavors) on Apr 2, 2016 at 2:32pm PDT

    Things were going beautifully up until I had to add the olive oil. It just wasn't combining properly, and it ended up totally ruining the texture.

    I should have gone with my gut from the start and streamed in the oil in the blender instead of this whole taking it off and on the heat and adding a bit at a time. It was nuts.

    Luckily, a trip to the blender ended up making the sauce emulsify just fine.

    Gordon Ramsay's Asparagus with Lemon and Tarragon Hollandaise

    I think next time, I'll just do the whole thing in the blender. The flavor was great, and the asparagus was gorgeous. I just spent a lot of time and energy on a method that wasn't working out for me.

    This went great with the rest of the dishes from Chef Ramsay at our dinner party.

    Gordon Ramsay's Asparagus with Lemon and Tarragon Hollandaise

    One thing I did change a bit was to remove the asparagus and pop them into a bowl of ice water to stop the cooking process, since I wasn't going to be serving them for a while. This way they kept their gorgeous bright green color and didn't overcook.

    I'll definitely give this one another shot sometime. But I am glad that I did try out his method.

    Print

    📖 Recipe

    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    Overhead view of asparagus and hollandaise sauce.

    Gordon Ramsay’s Asparagus with Lemon and Tarragon Hollandaise

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
    • Author: Gordon Ramsay
    • Prep Time: 5 minutes
    • Cook Time: 20 minutes
    • Total Time: 25 minutes
    • Yield: 4 Servings 1x
    • Category: Breakfast
    • Method: Stovetop
    • Cuisine: French
    Print Recipe
    Pin Recipe

    Description

    Warmed olive oil is used in lieu of butter in this classic recipe.


    Ingredients

    Scale
    • 450g asparagus, trimmed
    • For the hollandaise sauce:
    • 3 large egg yolks
    • Squeeze of lemon juice, plus extra to taste
    • 200ml olive oil
    • 2 tbsp chopped tarragon
    • Sea salt and freshly ground black pepper

    Instructions

    1. First make the hollandaise sauce. Using a large balloon whisk, beat the egg yolks with a squeeze of lemon juice and seasoning in a bowl set over a pan of simmering water. Beat vigorously for about 10 minutes until the mixture thickens. (To make sure the sauce doesn't overheat, take it on and off the heat while you whisk, scraping around the sides of the bowl with a plastic spatula.) The aim is to achieve a golden, airy sauce that forms ribbons on the surface when the whisk is lifted.
    2. Warm the olive oil in a small pan, then set aside. Off the heat, gradually add a little of the warmed olive oil at a time to the egg mix, then return the bowl over a gentle heat to cook a little more. Remove from the heat again and whisk in another dash of warm oil.Repeat until all the oil is incorporated and the sauce has a thick, mayonnaise-like consistency.
    3. Whisk in lemon juice, salt and pepper to taste, plus 2–3 tablespoons of warm water to give the mixture a pouring consistency, then add the chopped tarragon.
    4. Blanch the asparagus by plunging it into boiling salted water for 2–3 minutes until its rawness has been removed but it is still crunchy. Drain well and serve with the hollandaise.

    Notes

    Recipe by Gordon Ramsay

    Nutrition

    • Serving Size:
    • Calories: 474
    • Sugar: 2.4 g
    • Sodium: 590.4 mg
    • Fat: 50.9 g
    • Saturated Fat: 8 g
    • Carbohydrates: 5.8 g
    • Fiber: 2.5 g
    • Protein: 4.7 g
    • Cholesterol: 138.3 mg

    Did you make this recipe?

    Tag @bigflavors on Instagram and hashtag it #cookbigflavors

    Recipe Card powered byTasty Recipes

    More Features

    • Espresso chocolate chip brownies on a serving tray.
      Espresso Chocolate Chip Brownies {Starbucks Copycat}
    • Homemade tiramisu in a serving dish with plates and forks for serving.
      Best Classic Italian Tiramisu
    • Overhead view of spinach and cheddar quiche with forks.
      Baby Spinach and Cheddar Quiche Made with Fresh Spinach
    • Text reads, "16 Favorite Sweets on Big Flavors".
      16 Favorite Sweets for Big Flavors' Sweet Sixteen

    Reader Interactions

    Comments

    1. Allie R Taylor

      April 26, 2016 at 10:49 am

      I've never made homemade hollandaise Ashley, I've go to try it. Yours looks so delicious on that bright green asparagus! Mmmmmm....

      Reply

    Leave a comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    Primary Sidebar

    Hi, I'm Ashley and I’ve been writing about food & recipes here at Big Flavors from a Tiny Kitchen since 2006. I want to help you (yes, you!) gain confidence in the kitchen so you are excited to cook at home for yourself and your loved ones.

    More about me →

    Favorite Spring Recipes

    • Mayo-free Deviled Eggs
    • Middle Eastern Fattoush Salad with Homemade Pita Chips
    • Birthday Cake Confetti Pancakes with Sprinkles
    • Italian Cream Cheese and Ricotta Cheesecake
    • Garlicky Mushroom Ricotta Pizza with Wild Arugula + Aged Balsamic
    • Slow Cooker "Roasted" Beets
    • Honey Balsamic Roasted Carrots
    • Italian Ricotta Cookies
    • Rhubarb Custard Pie
    • Easy Instant Pot Herbed Potato Salad

    Mother's Day + Easter Brunch

    • Epic Brunch Board on a Budget
    • Baby Spinach and Cheddar Quiche Made with Fresh Spinach
    • Turkey Salad Tea Sandwiches with Dried Cherries
    • Great Grandma Maria Francesca Cardile's Italian Easter Cookies
    • Brie Waffle Bites
    • Challah French Toast
    • Creamsicle Smoothies
    • DM Bloody Mary
    • Turkey Scotch Eggs
    • The Herbalist

    Popular Now

    • Overhead view of spinach and cheddar quiche with forks.
      Baby Spinach and Cheddar Quiche Made with Fresh Spinach
    • Close up of a few cucumber slices topped with a spiced chickpea purée.
      Falafel-Spiced Cucumber Bites
    • Overhead shot of a plate with rectangles of white coconut jelly.
      Coconut Jelly
    • Falafel in pita bread with toppings served with yogurt-herb sauce.
      Falafel with Yogurt-Herb Sauce
    • Overhead view of assorted breakfast items displayed on a board.
      Epic Brunch Board on a Budget
    • No Mayo Deviled Eggs: Skip the mayo in this appetizer favorite - guaranteed to be a hit at any party!
      No Mayo Deviled Eggs

    Footer

    ↑ back to top

    About

    • About Ashley
    • Press + Recognition
    • Events
    • Virtual Cooking Classes
    • Podcast
    • Contact
    • Privacy Policy

    Newsletter

    • Sign up to receive delicious recipes and exclusive content right to your inbox!

    As an Amazon Associate I earn from qualifying purchases at no added cost to you.

    ©2006–2025  BIG FLAVORS FROM A TINY KITCHEN LLC | ALL RIGHTS RESERVED

    *Third-party advertisers may collect or use non-personally identifiable information to serve you more relevant ads.