Michel Roux's creamy and classic hollandaise sauce recipe is a perfect with fish like salmon or in eggs Benedict. This recipe serves 6 people and will take around 25 mins to prepare and cook (plus cooling time). This delicious sauce is really easy to rustle up especially when using this simple recipe. Michel Roux makes this sauce extra thick and creamy by using egg yolks and butter. The lemon and white peppercorn give this sauce a kick of flavour. Store in an airtight container in the fridge for up to 2 days. We'd recommend using on the day you make it for the best flavour and freshness.