Drizzle this sauce over your eggs, grilled fish, or vegetables, just like you would a hollandaise. In comparison, this is a flavor bomb that's cheesy, hot, and garlicky all at once. Adding a bright, ...

For the hollandaise sauce, in a pan, heat the vinegar, peppercorns, bay leaf, tarragon and 50ml/2fl oz water and cook until the liquid has reduced in volume to a tablespoon. Strain through a sieve.