Hollandaise Sauce

• 225 g (8 oz) unsalted butter
• 2 egg yolks
• 1

Melt the butter in a pan, then leave it to cool slightly so that it is just warm when added to the sauce; if it is too hot, the sauce will curdle. The butter will have separated, so you will only be adding the butter oil to the sauce. This is clarified butter.

Add the egg yolks to the water in a bowl and whisk over a pan of hot water until cooked and thickened. Remove from the heat and