Hollandaise is a classic sauce often feared by amateur cooks and chefs alike. Cooking sous vide revolutionises the process of making a Hollandaise because the sauce never reaches a high temperature so it cannot split which is the most common problem when making it conventionally. If you don’t have a siphon at home, use a hand blender to emulsify the sauce after cooking.

You can keep the Hollandaise warm for up to 1 hour in a water bath set to 60°C.

Try using different vinegars in the reduction; red wine and sherry vinegar work well if serving the Hollandaise with red meats as they have a stronger taste.

You can also flavour the sauce with tarragon for a Béarnaise sauce or try garlic, nutmeg or even cayenne pepper.