Ingredients

4 ozs of butter 2 egg yolks 1 tablespoon of lemon juice Splash of cayenne pepper or hot paprika Salt (about 1/4 teaspoon)

1. Put a few inches of water into a saucepan and bring it to the boil, then turn it down to a simmer. Put a heatproof bowl on top that fits so that the bowl is not touching the water.

2. Put half the butter into the bowl on top. Add the egg yolks and lemon juice. Stir until the butter is melted. Add the rest of the butter and keep stirring, making sure that the water underneath is not boiling as it will curdle the eggs.

3. Keep stirring, until it thickens. It can take a while.

4. When it has thickened, add the cayenne or hot paprika and the salt to taste.

Cooks Note If it curdles, you can take the bowl off the heat and put the bottom in cold water, then whisk it. Or you can take it off the heat and add some cream, drop by drop.

Bearnaise sauce This is an

easy way to make a Bearnaise sauce - it's essentially a hollandaise sauce with a few more ingredients added.

Ingredients 3/4 cup of vinegar A pinch of salt A pinch of white pepper 2 shallots, chopped finely

Method Heat the vinegar, salt, pepper and shallots together until they have reduced to about a tablespoon. You want a dense flavour. Add it drop by drop to Hollandaise sauce.

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