Hollandaise

• 2 large egg yolks
• 125 g (4½ oz) Clarified Butter, melted

For classic hollandaise, heat a small pan over a medium heat. Add the rapeseed oil and fry the shallot for 1–2 minutes until softened.

Add the garlic, bay leaf, thyme and rosemary and cook for a further 1–2 minutes. Add the peppercorns, along with the vinegar and white wine and simmer for 10–15 minutes. Remove the reduction from the heat and allow to cool, then strain, discarding the so