A truly international dish, this is another example of the Ivy’s desire to provide seven-days-a-week food. You can have it as a starter or a double as a main course. Although the dish is simple to construct, the trick is in the timing and consistency of the Hollandaise. Don’t try to make too many at once.
To make the Hollandaise Sauce: place the vinegar, water, shallots, herbs and peppercorns in a saucepan and reduce the liquid to about a tablespoonful. Strain and put aside. Melt the butter and simmer for 5-10 minutes. Remove from the heat, leave it to cool a little, then pour off the pure butter where it has separated from the whey and discard the whey. This helps to keep the sauce thick. Put t