If you make the Hollandaise ahead of time and keep it warm in a thermos, it really is just an assembly job. Some people worry about making Hollandaise and it is a real pain when it curdles, but if you take it slowly and don’t let things overheat, it should be ok.

If you don’t use it all up in one go, you can mix the flavours up, keeping it simple for Eggs Benedict and spooning over griddled asparagus spears, adding some chopped fresh tarragon for spooning over salmon and a squeeze more citrus for drizzling over a warm salad or new potatoes. Lovely stuff.

Put the egg yolks, vinegar and lemon juice in a heatproof bowl, season with salt and pepper and put the bowl over a pan of gently simmering water. Using a wooden spoon, beat everything together till it’s thick and creamy.

In another small pan, gently melt the butter being careful not to let it burn. Very slowly add to the yolk mixture, stirring/beating as you go. Keep stirring until you have a creamy, buttery sauce, thick enough to lightly glaze the back of the wooden spoon.

250g salted butter
5 egg yolks
juice of half a lemon
100ml white wine vinegar
130ml crème fraiche

Made using crème fraiche instead of olive oil for a lighter sauce.