Peas with Hollandaise Sauce

Ingredients

• 600 g young peas
• 1 sprig dill
• 1 sprig chervil
• 1 sprig tarragon
• 100 g butter
• 2 egg yolks
• 1 tsp lemon juice
• Salt
• Pepper

Instructions

1. 1.

   Bring 1 l of salted water to a boil and add the peas. Wash the herbs, tie them together, and add them to the peas; cook everything for about 10 minutes. Drain the peas and remove the herb bundle. Melt the butter in a pot.

2. 2.

   Whisk the egg yolks with 1 tbsp water, lemon juice, salt, and pepper in a bowl and place it over a hot water bath. Stir with a whisk until creamy. Gradually pour the melted butter into the egg mixture while stirring. Mix the peas in a bowl with the Hollandaise sauce.