Graduation Dinner & Lunch Celebration in Morelands Grill Restaurant

By | Morelands Grill News

Celebration Graduation Dinner in Morelands Grill

On the door step of Trinity College Dublin, close to DIT and accessible to DCU and UCD, Morelands Grill on Westmoreland Street is the perfect city centre location in which to celebrate your graduation with your family and loved ones.

With the hard work and sacrifices of your under-graduate years now over, revel in deserved style over lunch or dinner at Morelands Grill.

Celebrate in Morelands Grill with wide selection of dishes perfect for the entire family. 

Let us help to toast your success with a complementary  glass of Champagne for any Graduate when dining at Morelands Grill!

Book your table now to avoid disappointment. 

Treat yourself to one of our signature dishes:

House Made Spatzli

With native Irish lobster, prawns and fresh crab in Swiss gruyere cheese sauce

Josper Baked Crevettes

With crisp chorizo crumbs and pan con tomate

Josper Grilled Steak

Peter Hannan 30 day Himalayan salt aged Irish beef, served with hand cut chips
Beef Fillet Dinner In Dublin

Book Your Table Now


If you appreciate great steak in the City, then look no further…

By | Uncategorized

Morelands Grill, located right beside the Temple Bar cultural quarter, has introduced Steak Night Thursday!

Every Thursday, enjoy one of our award winning set steaks with a delightful glass of house wine for only €19.95.

The night begins with our top-quality beef which is sourced from McLoughlin’s of Dublin, a family run-business that is committed to both the sustainability and health of their cattle, raising them only on the best of natural grass and grains without artificial growth promoters of additives.

Next, our beef is cooked to perfection in our top quality charcoal burning Josper Grill. This grill, which reaches up to 500 degrees Fahrenheit, allows the heat to enclose the beef resulting in a mouth-watering steak full of flavour cooked to your favourite temperature.

The difference is our beef must be tasted to be appreciated, so the final step is to drop in and try it for yourself. Bring your family and friends to start the weekend off early with a special treat. Let Morelands Grill modern ambience and warm atmosphere refresh you after a long day of hard work or a busy outing in the city!

To make a booking call 01 645 1318 or email

Experience Irelands Gin Renaissance at Morelands Grill

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Recent years have seen a ‘gin renaissance’, with Ireland blazing a trail of its own when it comes to the production of high-quality boutique gins.

The Morelands Grill ethos of championing Irish food producers in its menu also applies to the gin we serve. As the signature aperitif on the menu, it is important for us to use this opportunity to showcase award-winning Irish distillers of gin. The three gins we have picked to help stimulate our customers’ appetites are Drumshanbo Gunpowder Gin, Dingle Gin and Glendalough Gin.

Hailing from three different provinces of Ireland – Connacht, Munster and Leinster – they show the breadth and reach of award-winning gin producers on this small island of ours.

Drumshanbo Gunpowder Gin

Drumshanbo Gin is distilled in The Shed Distillery in the north west of Ireland, the first distillery in the province for over 100 years. It opened for business in 2014. The gin was the brainchild of Patrick Rigney, and gets its name from the use of Gunpowder tea, a Chinese green tea, in the recipe.

The flavour has been described as bold and bright with a spicy freshness. It includes an impressive mix of botanicals. Those that are slow distilled by hand include: juniper berries, angelica root, orris root, caraway seed, coriander seed, meadow-sweet, cardamom, and star anise. The vapour-infused botanicals used are: oriental lemon, oriental lime, fresh grapefruit, and its namesake, Gunpowder tea.

Glendalough Gin

Based in Wicklow, the ‘Garden of Ireland’, Glendalough Distillery was founded in 2011 by five friends keen to revive craft distilling in Ireland. They started by making and selling the traditional Irish spirit, poitín, following which they expanded into whiskey, and then gin in 2014.

Every botanical in their gin is hand-foraged in the locality by Geraldine Kavanagh. This is in addition to the use of common gin botanicals like juniper berry, coriander seeds and angelica root.

The seasonally foraged Irish botanicals include hawthorn berries, sloe berries, ground ivy, sage, rowan berries, blackberries, elderberries, angelica flowers, apples, dandelion flowers, sorrel, and the fraughan berry.

Little surprise then that Glendalough Distillery’s Wild Botanical Gin, which they say captures the four seasons in one bottle, scooped its first major award this year: Gold at the San Francisco World Spirits Competition.

Dingle Original Gin

Oliver Hughes and his cousin Liam LaHart opened Dingle Whiskey Distillery in 2012, with its first gin coming on the market in 2015. Dingle Original Gin is made in small batches of 500 litres. It’s what is categorised as a London dry gin but has its own unique flavours.

Last year, it won the best London Dry Gin award for the Ireland category at the World Gin Awards. The flavours and botanicals in Dingle Original Gin include rowan berry, fuchsia, bog myrtle, hawthorn, heather, chervil, angelica and coriander – locally grown botanicals that give it the ‘taste of Kerry’.

Gin and Jazz

Other notes that blend splendidly with gin are the musical notes you find in jazz. You can enjoy this winning combination each Saturday with us at our Gin and Jazz lunchtime events. You can enjoy a mini cocktail taster of our Gin Cocktail of the day on arrival.

Over a two-course lunch, continue your own forage through our gin menu and sample one, some or all (your choice!) of the Irish gins we have on offer. If you are not sure which Gin and Jazz drinker you might be, we suggest you throw on these tunes and decide which gin flavour matches your jazz style?

Sounds like: Autumn in New York – Ella Fitzgerald and Louis Armstrong

Tastes like: Drumshambo Gunpowder Gin, with Thomas Henry Tonic and Grapefruit and Thyme

Ella Fitzgerald’s sweetly melodic voice contrasted superbly with Armstrong’s signature rasp – just like the way the sweetness of the grapefruit works nicely with the kick of Drumshanbo’s Gunpowder Gin.

Tastes like: Dingle Original Gin, with Thomas Henry Elderflower tonic and cucumber

Sounds like: Fly Me to the Moon – Frank Sinatra

Frank Sinatra was the King of understated swing and had a wonderful understanding of the lyrics he sang.  Like Sinatra, the distillers of Dingle Original Gin show that they understand the power of a perfectly balanced dry gin.

Tastes like: Glendalough Gin, with Thomas Henry Slim-line Tonic water, and orange and rosemary

Sounds like: My Favourite Things – Sarah Vaughan

Sarah Vaughan’s sound ranged from the delicate highs of soprano notes to luscious baritone lows. Glendalough Gin with its seasonal offerings shows a similar gifted variety in its taste.

To make a booking call 01 645 1318 or email

Celebrating the Holidays with Morelands Grill Gift Cards

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This winter give the gift of time spent together, give a holiday gift card.


During the holiday season it feels like we are continually inundated by various commitments, shopping expeditions, and office events. In the hustle and bustle of the season, spending time with loved ones can be put on the back burner, so to speak. The moments of the holidays we cherish most are those when we are surrounded by our loved ones, enjoying one another’s company and taking time to slow things down and appreciate what makes the hearth and home special.

This holiday season our festive gift cards are designed to provide your special someone with a chance to slow down, enjoy the company of those around them, indulge in the comforts of luxury and gourmet food, and be reinvigorated.

Give your dearest an experience they will never forget, like a Table d’Hôte Dinner for two, and they will have the chance to savour three scrumptious courses at Morelands Grill, complimented by a bottle of our fabulous House Wine.

Alternatively, we have come together with our neighbour, The Westin Dublin, to create a number of fantastic partnership gift cards. Provide your loved one with a truly glamorous adventure through one of our gift cards that combines a meal at Morelands Grill with a stay at The Westin.

For just €395, you can give the recipient dinner for two at Morelands Grill, in addition to a night’s stay in one of the Westin’s luxurious Classic Rooms together with a gourmet full Irish breakfast. For €675, you can extend this magical stay at the Westin into a full weekend of luxury in the heart of the city; we have gift cards for dinner at Morelands Grill together with two night’s stay at The Westin including breakfast.

For those who are more inclined towards glamorous afternoons and tea parties, there are a number of offers for fantastic afternoon teas at The Westin. The Traditional Afternoon Tea for Two voucher for €84 provides the recipient with a delicious afternoon filled with indulgent, tasty treats. For something a little more fabulous, the Champagne Afternoon Tea for Two voucher for €116 will give your dearest a sophisticated afternoon tea highlighted by a glass of marvelous champagne.

Conversely, if you are really unsure about what your loved one wants most, why not buy a monetary gift card for Morelands Grill and let them decide? Regardless of how they spend the gift card, they will be enjoying our gourmet culinary creations, sophisticated ambience, and world-class service.

So this year why not give the gift of spending time with friends and family, of sharing delicious food, and of making lasting, festive memories with our holiday gift cards.

A Cocktail for All Seasons

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Evoke the true rustic spirit of Autumn by sampling our refreshing new cocktail: the Wicked Pumpkin Head.

Wicked Pumpkin Head

Season of mists and mellow fruitfulness,
Close bosom-friend of the maturing sun;
Conspiring with him how to load and bless
With fruit the vines that round the thatch-eves run;

So begins Keats’ ode to the cosiest month of all – Autumn. It’s no wonder that the season of Autumn has inspired so many poems. The crisp loveliness of the season puts us all into a reflective mood as we watch the leaves change colours and drift down to earth.

In Ireland it’s no different; even though our Autumns are a tad more rainy than those elsewhere, we still get to experience the existential beauty of a true Autumn. Whether you’re encountering Autumn in the city or the countryside, Ireland’s diverse landscapes and natural beauty have the capacity to amaze.

We crafted our flavoursome Wicked Pumpkin Head cocktail to keep you warm and cosy as you contemplate the wonders of nature playing out before you. The drink is created with three simple yet indispensable and delicious ingredients – Woodford Reserve Bourbon, apricot brandy, and spicey pumpkin purée.

Woodford Reserve Bourbon isn’t just any bourbon. This clear, amber-coloured spirit is replete with complex citrus, cinnamon, and cocoa notes which are in turn highlighted by toffee, caramel, chocolate, and spice flavours to create a truly memorable composition. To balance this melange of flavours, we then delicately swirl rich apricot brandy into the concoction. The apricot brandy gives the cocktail a mellow, fruity undertone which fully complements the spice of the bourbon.

The finishing touch is a final addition of our homemade spicy pumpkin purée. If you have ever enjoyed a pumpkin pie on a cool Autumnal day, you know the sort of deep, visceral comfort a handmade pumpkin purée can create. Our pumpkin purée offsets the sweetness of the apricot and adds a toasty richness to the drink.

To complete the Morelands Grill recipe for a perfect Autumnal evening, add a cheese board or baked apple tart tartin to the evening’s entertainment and settle down for a lovely moment of indulgence, reflection, and appreciation of nature’s beauty. To end where we started, here is the final stanza of Keats’ “To Autumn”:

Where are the songs of spring? Ay, Where are they?
Think not of them, thou hast thy music too,
While barred clouds bloom the soft-dying day,
And touch the stubble-plains with rosy hue;
Then in a wailful choir the small gnats mourn
Among the river sallows, borne aloft
Or sinking as the light wind lives or dies;
And full-grown lambs loud bleat from hilly bourn;
Hedge-crickets sing; and now with treble soft
The red-breast whistles from a garden-croft;
And gathering swallows twitter in the skies. 

Morelands Superfood Restaurant

Superfood Restaurant at Morelands: get refreshed with our healthy restaurant menu.

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The summer is slowly transitioning into Fall and as we watch the thermostat go up and the leaves sunset into a series of a colors before drifting down to earth, we begin to become nostalgic for the summer months that were all too fleeting.

The thought of steak often conjures up cosy images of warmth, comfort, and a glass of quality red wine to compliment the juicy steak in front of you. However, as people living in Ireland, we reside in a country that is often cold and, as a result, we have plenty of opportunities to relish in the kind of comfort that an escape from cold and rain brings (especially when that escape involves the union of warmth and gustatory pleasure).

So why not embrace the last few weeks of warmth and sunshine this year with something off our Superfoods menu. The plates from our Superfoods restaurant menus are crafted with fresh, local ingredients chosen to develop a composition of tastes which are just as satisfying as our more indulgent meals.

The Superfoods menu options are marked thusly with our Superfoods insignia. These meals are crafted to be nutritionally well-rounded and energising. Whether or not you have embraced a healthy lifestyle, you will appreciate the culinary expertise used in creating these meals and you will feel both refreshed and energised after your meal.

Moreover, oftentimes when groups go to a steakhouse like Morelands Grill, there will be a vegetarian in the group, or someone trying get in peak condition for an upcoming run or slim down for a holiday away or perhaps someone who is very sensitive to certain allergens. Our Superfood menu items are delicious for everyone to try, but they also make your night out a rewarding and inclusive experience for everyone. No one in your group will feel left behind or disappointed as our healthy restaurant menu items ensure that there is something exquisite on the Morelands menu for everyone.

Without compromising on quality, flavour, or freshness, these menu items are made to amaze. So why not stop in soon and embrace the fleeting warmth of summer with a light, refreshing meal from our Superfoods menu. Add a bespoke gin and tonic to your Organic Clare Island Salmon or Grilled Chicken Paillard and toast to the last rays of summer!

Reserve your place during our busy Autumn months by Booking a Table with us now.

Best Steak In Dublin City Centre

Best Steak In Dublin City Centre – Journey Of Your Steak

By | Food From Our Steakhouse Restaurant

The best steak in Dublin city centre is not easy to make, but we are willing to go the distance.

When you have a steak at Morelands Grill, you are taking a gustatory pilgrimage from the rugged slopes of the Pakistani Himalayas, to the deserts of Australia, and from the dazzling Spanish coast to the rolling, emerald hills of South Leinster.

So what does it mean to have so many diverse landscapes and places represented in a single steak? And how does Morelands Grill bring together a world of flavor in every meal?

It all begins in the gently undulating hills of South Leinster where committed farmers raise cattle using natural grains and fresh grass, not hormones, antibiotics, and questionable feed. The small collection of farmers we source beef from are committed both to sustainability and to the health of their cattle, which we all know impacts the quality of the resulting beef.

The beef we use for our rib eye steaks goes on another journey of its own. This steak is sourced from Peter Hannon’s unique Himalayan salt chamber. Massive blocks of rose coloured salt sourced from the Pakistani Himalayas line the walls of Hannon’s specially designed salt beef chamber; the walls of salt slowly remove the moisture from the beef naturally. The result is a juicer, tender steak with a series of rich flavour tones.


The butcher we source our choice cuts from is McLoughlin’s of Dublin, a family-run business that has been in operation since the 1940s. The founder, Joe McLoughlin, was inspired by the cattle ranching in Australia and relocated there to learn the trade. Ranching skills acquired and his head full of new recipes and techniques, McLoughlin moved his growing family back to Dublin where they established Dublin’s premium craft butchers and have been satisfying customers and exciting chefs ever since.


If you thought this was where the steak’s journey ends, you’d be wrong. The grill we use at Morelands is just as integral a part of the process as the meat itself. Our Josper Grill is the stuff of legends. Based on the coastline of Barcelona and with over 25000 clients in 80 cities, the Josper brings a truly international flavour to the Morelands kitchen. It is a charcoal-only grill; the smokiness of the charcoal envelops the steak and leaves the meat with a lovely, slightly smoky fragrance. The extremely high temperatures (up to 500 degrees) the Josper is capable of maintaining ensure that your steak isn’t baked, but rather cooked to juicy perfection, muy rapido.

The most important part of the journey is, of course, the one your fork makes from the plate to your appreciative mouth. However, the confluence of international influences, family history, and modern technology that come together at Morelands to create the perfect steak are indicative of Morelands overall values. We belief in crafting beautiful meals with an Irish flair that we are proud to serve. Drop in sometime soon and experience our steaks for yourself, they’re out of this world.


Best Sundae In Dublin – Morelands Signature Sundae

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Morelands Signature Sundae

Sundae Sunshine in a glass

You scream, I scream, we all scream for ice cream! It’s the treat of choice on a hot summer’s day, and thankfully this summer we have had plenty of dry hot days to enjoy this simple indulgence. Not that we need a fine summer’s day to rush out for an ice cream in Dublin. The Irish climate is not a deterrent, with Irish people eating more ice cream than the Italians.

Ice cream epitomises our love of sweet things and our desire to make the most of our generally fleeting good weather. That is why it is a dessert for all seasons in this country. Whatever the time of year, it tastes like sunshine on the palate. This frozen dairy dessert made of milk, cream, sugar, and (typically) egg yolks continues to take on more variations and flavours. The more typical choices range from vanilla, chocolate and salted caramel to cookies and cream or chocolate chip flavoured ice-cream. From here on, the options start inching further away from the original flavours to tastes that incorporate brown bread or beer or green tea into that creamy mix we call ice cream. And it doesn’t stop there – there is even avocado-based ice cream and a blue-cheese variety! You name the flavour and it probably exists somewhere in the world as an ice cream.
For all the variety in the world though, the old-school flavours still reign supreme. And we have one such ice cream which makes for a vital ingredient in one of our own desserts, the Morelands Sundae – the best sundae in Dublin.

Our Signature Sundae includes premium ice cream produced by the Taylor Family on the Glastry Farm in Co Down. The milk used in their ice cream comes from the Taylors’ own pedigree herd and is free from any artificial additives, artificial stabilisers or artificial ingredients.

Which brings us nicely back to our climate, because even though we don’t always get the opportunity to enjoy ice cream in the sunshine, it is the abundant rain in this country which gives us lush plentiful grass to feed our dairy cows. This bountiful beautiful grass helps makes the best milk, which in turn makes our ice cream amongst the best in the world. If you don’t believe us on that point, just ask legendary film director Francis Ford Coppola – he rates it amongst the best himself. The Morelands Sundae is less about extreme flavours (we’re not big on the idea of beer-flavoured ice cream ourselves) and more about traditional combinations with a twist.

Our Signature Dessert

The main ingredient in our Sundae is Glastry Farm’s Yellowman Honeycomb ice cream. This is paired with crushed cookies, chocolate fudge sauce and maple pecans, which give a sweet and slightly brittle crunch to the texture of the Sundae. The final flourish is a rum-soaked cherry on top. It is, quite simply, heaven in a glass.

And why did we choose the Sundae to be our signature dessert? Knowing how the Irish love their ice cream, we knew that it would be sweet indulgence at the end of a meal to be served up layers of ice cream and cookies in a pretty glass.

Who wouldn’t enjoy scooping that combination up one spoonful at a time?

So, if after reading this post you decide to call in and skip right to the dessert for this order, we won’t judge you. In fact, we’re kind of expecting you to call in for a sneaky Morelands Sundae. And if you do, don’t worry, your secret is safe with us.

Treat yourself

Just the Tonic! Gin & Jazz Saturday Lunch

By | Morelands Grill News, Morelands Steakhouse Restaurant Events

Gin & Jazz Saturday Lunch - 12:30pm - 3:30pm

Looking for something fabulous to do on a Saturday, with great food, gin, jazz and more….? Then look no further as Morelands Grill restaurant. It's the place to be in the city centre on a Saturday afternoon!

Gin & Jazz Lunch Saturday is the perfect antidote to a hectic Friday night and ideal if you want to take time out to enjoy with your friends and family, over delicious food from the Josper Grill, tingling G&Ts, expertly crafted cocktails and moody jazz.

A two-course lunch special is available at €24.95, including arrival mini cocktail taster of our Gin cocktail of the day! Red Quinoa Salad, Morelands Sourdough Club or Organic Salmon Yakitori can all be complimented by a tasty cocktail and with special Gin Cocktails at €9.95, there’s really no excuse! We won’t even mention Morelands Sundae to tempt you further at this point...

Tempting dishes, fresh cocktails and smooth vocals of Cary Posavitz duo make for a perfect weekend treat! With Gin & Jazz Lunch, a terrific lounging Saturday afternoon is on the cards.

Signature Gin Cocktails

Enjoy Saturday with a 2 Course lunch special for €24.95, including arrival mini cocktail taster of our Gin cocktail of the day!

Jazz Lunch For Two

Enjoy a 2 Course lunch for two with a half bottle of wine for €49.00

Rose & Mary


Beefeater Gin, Rose Liqueur & Aperol, Thomas Henry Indian Tonic, Orange, Flowers, Rosemary & Rhubarb
Gin & Jazz restaurant

Cherry Blossom Refresh


Beefeater Gin & Cherry Bitters, Thomas Henry Cherry Blossom Tonic, Fresh Mint, Cherries & Pink Pepper Corns

Very Berry & Flowery


Beefeater Gin & Dandelion Bitters, Thomas Henry Elderflower Tonic, Mixed Berries

To Book Your Place

Moreland Gin & Jazz Saturday Lunch


The Perfect Barbeque Everytime. Our Top 5 Barbeque Tips.

By | Food From Our Steakhouse Restaurant

What’s more delicious than freshly cooked barbequed meat? Let’s get fired up!

Morelands Grill offers the ultimate steakhouse experience and our chefs are offering up some of the secrets needed for the perfect barbecue this summer.

Tasty. Juicy. Hot off the Josper Grill. Our Himalayan salt aged Irish beef is seared to perfection. Just add hand-cut Rooster chips, pepper sauce & a chilled glass of Sauvignon Blanc… Bliss!

With a menu featuring premium Fillet Steak, Dexter Beef Burger and Milk-fed Veal Chop, the intense heat of our Josper Grill creates a natural seal that locks in the flavour of the meat.

Tip 1.

01. Choose Top Quality Meat

First things first… The meat. Here at Morelands Grill, we source our prime cuts of 30-day Himalayan salt dry aged Irish beef from well-known butcher Pat McLoughlin. Ask your butcher for fillet, rib eye or striploin steak. Or choose lamb or pork chops. Quality is your main ingredient; go with your butcher’s recommendation. Homemade burgers are best and so easy to make. All you need is salt, pepper and good minced beef. Add classic Bearnaise sauce and sandwich in a warm crusty white roll.

Tip 2.

02. Make your Favourite Marinade

When it comes to seasoning, anything goes. Fancy Cajun? Or Mediterranean? Try olive oil, salt, lemon, herbs & spice for a simple rub. This helps to tenderise and flavour the meat. Or go for a tasty marinade. Teriyaki and Jerk are best paired with chicken, while a Whiskey Glaze will seriously up your steak game.

Soak your meat overnight to mop up the flavour. Michael Liu, Chef at Morelands Grill, loves to barbeque Spicy Lamb Skewers. Marinade in sesame oil, soy sauce and spices, then thread with mixed pepper and onion. Just add heat!

Tip 3.

03. Don’t Forget the Veggies

Cooking for vegetarian friends? Barbeque is not just for meat-lovers! Tuck in to grilled halloumi skewers, corn on the cob, blackened sweet potato & seared stuffed peppers.

Nothing tastes better than freshly griddled vegetables. And the charred stripes look great! Get creative with sides, too. All kinds of ‘slaw, creamy potato salad & colourful cous cous. Boille Irish goat’s cheese is a favourite of our Executive Chef, John Hickey. Try it melted over grilled polenta or portobello mushroom. Pair with some fiery rocket and fresh tomato salsa!

Tip 4.

04.  Equipment / Sauce Brush

A chef is only as good as his tools. Half the fun of barbequing is buying the kit! A sturdy oven glove & tongs are barbeque must-haves. Have everything ready, before you start. A brush for your marinade is vital when it comes to packing flavour. Coat your meat generously to allow for plenty of overnight soakage. Add more while cooking, to caramelise.

Tip 5.

05. Building the Perfect Barbeque Fire

Heat is the name of the game! Your barbeque should be red hot. Pack the charcoal together for intense, direct heat. Don’t forget to put a lid on it to trap all of that smoky goodness.

Add coal regularly to keep the grill burning hot & spread around for even temperature. Try adding wood chips for extra smoky flavour. Once the flames die down, you’re ready to go.

Timing is key; make sure your meat is cooked through, but not cremated! Add more marinade during cooking to seal in moisture and ensure to rest the meat before serving.

Book a table at Morelands Grill.

06. Finally…

The last of our barbecue tips; don’t be afraid to experiment. You are the pitmaster! At Morelands Grill our Josper Grill sizzles with tasty Crevettes, Dexter Beef Burger, Fillet of Irish Beef and juicy Lamb Chops…

Want to treat yourself?

Enjoy our finest Prime Cuts

Fantastic Pre-Theatre Menu 

Moreland’s Grill Bearnaise Sauce Recipe

Why not try this delicious Bearnaise Sauce recipe from our Executive Chef, John Hickey:


– 300g Salted Dairygold Butter

– 4 Tbsp White Wine Vinegar

– 4 Shallots, chopped

– 3 Tbsp Chopped Fresh Tarragon, plus 2 Tbsp Whole Tarragon Leaves

– 4 Free-range Egg Yolks

– 1 Tsp Lemon Juice

– Pinch of Maldon Sea Salt

– Pinch of Black Pepper


  1. Clarify the butter by melting it in a small, heavy-based saucepan over a low heat. When the butter is foaming, remove the pan from the heat and leave it to stand for a few minutes so that the white solids sink to the bottom of the pan. Sieve the butter through a fine sieve and discard the solids.
  2. Pour the vinegar into a non-reactive saucepan. Add the shallots, chopped tarragon and salt, to taste. Heat gently over a medium heat until the volume of liquid has reduced by more than half. Strain and set aside until completely cooled.
  3. Lightly beat egg yolks with one teaspoon of water. Stir the egg yolk mixture into the cooled vinegar, then add the lemon juice.
  4. Pour the mixture into a bowl suspended over a pan of simmering water (do not allow base of the bowl to touch the water). Whisk constantly until the sauce has thickened enough to coat the back of a spoon and has increased in volume.
  5. Remove the bowl from the heat and slowly pour in the clarified butter in a steady stream, whisking continuously, until the mixture is thick and smooth. Fold in the tarragon leaves and season to taste, with salt and freshly ground black pepper.