Attach the whisk to your mixer, and then add the butter to the bowl. Lift the mixer head and fit the heat shield. This is to protect the mixer head from any steam produced as you melt the butter.

Heat for 3 minutes at 60°C, speed OFF. Then transfer the contents to a jug and clean the bowl and whisk.

With the machine still running, slowly add the melted butter to the rest of the mixture. Cook for a further 4 minutes at 72°C, Speed 2.

Serve a generous portion over your favourite brunch egg dish, or with seafood or steamed asparagus.

Avoid the common pitfalls when making hollandaise sauce with these fail-safe tips: 
- Make sure your butter and eggs are at room temperature. The closer all your ingredients are in temperature, the easier it will be for them to emulsify. Too cold and they just won’t combine properly.
- As we’ve said, one of the most common mistakes when making hollandaise is to apply too much heat, too quickly. This can cause the egg yolk to scramble, resulting in a grainy texture. The key is to gently warm your egg yolk over a low heat, so it doesn’t start to cook and cause the sauce to split. 
- Another reason your sauce may break is because you’ve used too much butter, or added it too quickly.  Measure all your ingredients out carefully and follow the recipe guidance to avoid this happening. 
- For extra flavour, add a squeeze of lemon or a pinch of cayenne pepper, or stir in some chopped fresh chives or dill.

How to rescue a broken hollandaise:
Put the sauce in a pot over gently simmering water. Whisk in cool water, one tablespoon at a time, until the sauce has a smooth texture. But if the sauce has turned grainy, it’s best to start over.

How to store and reheat:
Because it doesn’t reheat or store well, hollandaise is best served and enjoyed as soon as it’s ready. You can make it about 30 minutes in advance and keep it warm by placing it on top of a pan of simmering water, or in a low oven. Stir occasionally to stop it from separating. If you do want to reheat it, you can use the microwave or hob, but be cautious- too much heat and you will cook the eggs.

Team your homemade velvety hollandaise sauce with poached eggs, ham and fluffy English muffins for the perfect eggs Benedict - the ultimate brunch to a lazy weekend.