Hollandaise

Ingredients

3 tbsp white wine vinegar
6 peppercorns
1 dried bay leaf
2 eggs, yolks only
125g (4oz) butter
lemon juice, salt and pepper to taste

The traditional method

Put the vinegar in a small pan with the bay leaf and pepper corns and boil it until the mixture has reduced by half.

Meanwhile, melt the butter (either in a butter saucepan or the microwave on a low heat).

Separate the yolks from the egg whites.

Place a glass bowl over a saucepan of gently boiling water.

Add the egg yolks and vinegar mixture to the bowl and start beating with a whisk as you slowly add the butter. The mixture ought gradually to thicken as the glass heats and “cooks” the egg yolks (don't worry if it seems to take a long time, it does!)

Add salt, pepper and a little lemon juice to taste.

An easier way

Put the vinegar in a small pan with the bay leaf and pepper corns and boil it until the mixture has reduced by half.

Meanwhile melt the butter gently in the microwave.

Separate the yolks from the egg whites.

Place the yolks in a food processor or stab blender cup with the vinegar mixture. Start the blender (on low) and pour in the butter in a thin stream. The sauce will thicken. Taste and add salt, pepper and a little lemon juice to taste.