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

Set a glass bowl over a pan with a little simmering water.

Whisk the cream and egg yolk over the heat for one to two minutes to start the emulsion, until the side of the bowl starts to dry.

Whisk in the cold butter cubes slowly, letting each melt, and keep whisking until the sauce starts to thicken, about four and a half minutes in all; stop at semi-thick, looser than a bearnaise, for easy pouring.

Turn the heat off and keep whisking as it cools to a hollandaise consistency.

Off the stove, season with a little white pepper, salt and cayenne, and up to a quarter of a lemon's juice. If too thick, rewarm briefly over the double boiler before serving.

For eggs Benedict, top a toasted brioche bun with a generous portion of smoked salmon and a poached egg, pour over plenty of hollandaise and finish with a little colour and salt.