Hollandaise

Makes: 400ml (6-10 servings)
Time: 15 mins (must serve within 15 mins after that)
Source: Paul Gayler's Sauce Book, combined with Delia's blender instructions
Goes with: Eggs Benedict, Steak and Chips, Asparagus (consider Bearnaise for steak)

• 2 tbsp white wine vinegar
• 2 tbsp water
• 1 tsp lightly crushed white peppercorns
• 4 egg yolks
• 250g unsalted butter
• 1.5 tbsp lemon juice
• salt and pepper
• pinch cayenne pepper

• Blend the egg yolks for a minute until thickened
• Bring the water, vinegar and crushed peppercorns to the boil in a small saucepan.  Lower the heat and simmer for 1 minute or until reduced by a third.  Strain into a bowl, then when cool, with the blender on pour it slowly and steadily into the eggs. Turn the blender off.
• In the same pan, clarify the butter; medium heat until frothing, spoon the white froth away, then with the processor on, pour the butter in, in a steady trickle. Slow enough, and it won't split. Leave the butter residue in the pan.
• Add the lemon juice, season with salt and pepper, and a pinch of cayenne pepper
• Wipe down the sides and buzz again to mix.  Keep the sauce warm in a bain-marie if not used immediately, hold up to 15 mins.