A smooth, velvety hollandaise sauce is the perfect accompaniment to tender British asparagus. 

One of the five classical French sauces alongside béchamel, velouté, espagnole and tomato, hollandaise might seem daunting, and something you’d order at a restaurant rather than make yourself. But it’s easier than you think. Follow a few simple steps and you’ll be turning out perfect hollandaise every time. 

In our step-by-step video Alfie Saddington, chef tutor at the Waitrose Cookery School, shows you how to whisk vinegar, lemon juice, egg yolks and butter to make thick, creamy hollandaise. Drizzle over new-season British asparagus for a deliciously delicate taste of spring. 

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