1 tbsp wholegrain mustard
1 tbsp red wine vinegar
3 tbsp extra-virgin olive oil
Hollandaise Sauce
125g hot butter
4 egg yolks
1 tbsp lemon/lime/vinegar
1/4 tsp pink salt
Dash paprika
Drop the yolks and vinegar in a tall blender cup. While whizzing, dribble in melted butter. Add salt and seasonings to taste.