Hollandaise is a creamy and slightly acidic sauce, traditionally used for fish and white asparagus. It takes a bit of patience, but is worth all the trouble, and here's Mambeno's best take on the tasty hollandaise.

Directions

1. Melt the butter into a pot, and let cool in the pot until it's just warm to the touch when you need it.

2. Place egg yolks, mustard and vinegar in another pot. Switch on the hob on low heat and whisk forcefully. You absolutely don't want the heat too high, as the egg will cook and turn to scrambled egg. As soon as the egg yolk thickens, whisk some more and remove the pot from the hob. Don't put the hollandaise back on the hob, to keep the sauce from separating.

3. As you whisk, add the melted, lukewarm butter little by little. The sauce will now start to get thick and creamy. Add all the butter while whisking - except for the milky white bit at the bottom. That's whey, and just goes in the bin. Season to taste with salt and a dash of lemon juice.

4. The hollandaise is served warm, not hot - if it gets too hot, it will separate. If you're feeling brave, you can warm it very carefully once it's done - but be careful not to get it too hot! You want the hob no higher than the second notch - and you need to whisk continuously. You never want the sauce warmer than you can touch - or it might separate.

5. Enjoy!