Hollandaise sauce

Traditionally, hollandaise is made by whisking egg yolks and a little water over a pan of hot water, then incorporating clarified butter and a reduction of shallots, peppercorns and vinegar as flavouring. My preference is for a light sauce, so I alter the proportions slightly, using much more white wine with the egg yolk, less butter and no reduction. If you have ready a saucepan of simmering water the whole business will take only a couple of minutes.

Hollandaise should be made fre