Hollandaise Sauce

3 egg yolks

½ lemon

50ml vegetable stock

150g butter

Salt and freshly ground pepper

Melt the butter in a pan.

Squeeze the lemon and collect the juice.

Add the egg yolks and the vegetable stock to the blending jug. Using the Cuisinart Hand Mixer, with the whisk attachment, and whisk for about 2 minutes, until the texture is foamy.

Pour in the melted butter, whilst whisking, until the sauce becomes creamy.

Add in the lemon juice and whisk again, until fully combined.