One-pot hollandaise made with cream, served as eggs Benedict on brioche with smoked salmon

Set a glass bowl over a pan of a little simmering water as a double boiler.

Whisk the cream and egg yolk over the heat for one to two minutes, incorporating air, until it begins to thicken and the sides of the bowl start to dry.

Keep whisking while adding the cubes of cold butter slowly, letting each dissolve before the next, until the sauce thickens; about four and a half minutes of whisking in all, keeping it slightly liquid.

Turn off the heat and keep whisking as it cools so water evaporates and it reaches hollandaise consistency; if too thick, return briefly to the heat before serving.

Off the stove, season with white pepper, salt, a little cayenne and lemon juice, up to a quarter of a lemon.

Variation, eggs Benedict: lay a generous portion of smoked salmon on a toasted brioche bun, pour over plenty of hollandaise and season with a little salt.