Hollandaise Sauce An easy version of this tricky-to-make sauce, it requires a little patience and a strong arm for stirring - it will enliven the simplest of foods.
2 fresh free-range egg yolks 125g salted butter, cubed Juice of ½ lemon, or more if needed 1. Add egg yolks and 1tbsp cold water to a glass bowl and sit over a pan of hot water. Whisk with a balloon whisk so it combines then, keeping hob at a steady medium-low heat, add a cube of butter and continue whisking until butter melts. 2. Add butter a cube at a time until melted, whisking continuously - sauce should start to thicken (you may need to increase the heat slightly, but be careful as you don’t want it to curdle). Keep going until all the butter has been added. 3. Don’t stop stirring the sauce until it has emulsified and thickened - about 15 mins. If it does split or curdle, remove from the heat, add 1 tbsp of cold water and stir - you should be able to bring it back. 4. Once ready, add lemon juice and taste - add more if needed. Season with sea salt and freshly ground black pepper. Serve immediately, spooned over freshly cooked fish, asparagus or eggs on a bed of spinach on an English muffin for classic eggs Benedict.