We’re in the height of asparagus season, and if you haven’t already mastered your Hollandaise technique, now is the time. I favour the cold, rather than hot, butter technique, with the lemon juice added at the end. I find it’s easier to control the emulsification and the sauce is more stable once made.

It’s also a handy thing to know for accompanying fish, artichokes, and, of course any breakfast poached egg combination you fancy. Reheat very gently over a bain-marie or in short bursts on medium power in the microwave.

Hollondaise sauce

For 3 -4
10 minutes preparation

3 egg yolks
2 tablespoons cold water
125g unsalted butter, cold, cubed
Juice of half a lemon
Salt and pepper to season

Prepare a bain-marie by simmering water in a pan sitting under another, slightly smaller pan. Try not to have the base of the small pan touching the water beneath.

Mix the egg yolks with the water and then start whisking them over the heat, until they are hot, thickened and foamy.

Add the butter cubes slowly, melting and whisking after each addition, until you have a thick, foamy sauce. Pour in the lemon juice, season with salt and pepper, mix well and serve.