Hollandaise Sauce A popular sauce that is an integral part of egg benedict This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 07 Oct 2015 in Recipes Course New Update Main Ingredients Egg yolks, Unsalted butter Cuisine British Course Pickles, Jams and Chutneys Prep Time 0-5 minutes Cook time 6-10 minutes Serve 4 Taste Spicy Level of Cooking Easy Others Non Veg Ingredients list for Hollandaise Sauce 3 Egg yolks 100 grams Unsalted butter melted 1/2 tablespoon Lemon juice to taste Salt 1 teaspoon Crushed black peppercorns Method Whisk egg yolks in a bowl on a double boiler until foamy. Add butter gently and continue whisking. Repeat till all the butter is incorporated. The sauce should form ribbons when the whisk is lifted. Add lemon juice, salt and crushed peppercorns and mix well. Use as required. #Crushed black peppercorns #Egg yolks #Lemon juice #Salt #Unsalted butter Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article