Hollandaise sauce

• butter↗125g g
• egg yolks↗2
• white wine vinegar↗½ tsp ½ tsp

  or tarragon vinegar

• lemon juice↗squeeze of
• cayenne pepper↗pinch of

  pinch of

• muffin1

  halved

• slices of ham2

  warmed

• poached eggs2

Step-by-step instructions

1. 1

   Melt the butter in a saucepan and skim any white solids from the surface. Keep the butter warm.

2. 2

   Put the egg yolks, white wine or tarragon vinegar, a pinch of salt and a splash of ice-cold water in a metal or glass bowl that will fit over a small pan. Whisk for a few minutes.

3. 3

   Then put the bowl over a pan of barely simmering water and whisk continuously until pale and thick, about 3-5 mins.

4. 4

   Remove from the heat and slowly whisk in the melted butter bit by bit until it’s all incorporated and you have a creamy hollandaise. (If it gets too thick, add a splash of water.)

5. 5

   Season with a squeeze of lemon juice and a little cayenne pepper. Keep warm until needed.

6. 6

   To make eggs benedict, toast the muffin halves, top each half with a slice of warmed ham and a poached egg, and spoon over a generous helping of hollandaise.