Hollandaise sauce

1. In a pan, mix egg yolks with 2 tablespoons cold water. Over low heat, using a whisk, stir vigorously making zig zag until creamy texture.

2. Out of flame, slowly combine butter, continue whisking.

3. Strain mixture with a chinois. Salt and pepper. Add half of a lemon juice. Serve immediately or keep warm in a bain-marie.

Our tip: Hollandaise sauce complements very well dishes such as warm asparagus, poached or grilled fish

Photo credit: Sucré Salé