Hollandaise sauce is, of course, incredible on eggs Benedict. But traditionally served with fish or steamed vegetables.

Melt the butter in a saucepan.

Put 2 egg yolks, the vinegar, a pinch of salt and a splash of ice-cold water in a glass bowl that will fit over a small pan.

Whisk for a few minutes then put the bowl over a pan of barely simmering water and whisk continuously until pale and thick, about 3-5 min.

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

Season with a squeeze of lemon juice and a little black pepper.