Add hollandaise sauce making to your culinary CV with this step-by-step guide from the lovely MasterChef boys John Torode and Gregg Wallace.
It's not as tricky as you might think and once you've mastered it - who knows where it may take you. Today, hollandaise, tomorrow, mayonnaise.
For delicious variations, try stirring in 100g (3½ oz) of chopped watercress leaves, ½ tsp saffron threads, or ½ tsp Dijon mustard. Add 50g (1¾ oz) beurre noisette for a sauce to serve with fish. Or fold in a dollop of whipped cream and serve with chicken or vegetables.
MasterChef Cookery Course, published by DK, £26, dk.com
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