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Hollandaise Sauce
| Main Ingredients | Egg yolks, Butter |
| Cuisine | French |
| Course | Gravies, Sauces and Stocks |
| Prep Time | 6-8 minutes |
| Cook time | 8-10 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of Cooking | Easy |
| Others | Non - Veg |
Ingredients
- 3 egg yolks
- 100 grams butter
- 1 tablespoon lemon juice
- Salt to taste
- Crushed black peppercorns to taste
- Poached egg for serving
Method
- Melt butter in a non-stick pan. Strain using a muslin cloth.
- Whisk egg yolks in a bowl on a double boiler until foamy, while adding butter little by little simultaneously. The sauce should form ribbons when the whisk is lifted.
- Remove from heat. Add lemon juice and whisk well. Add salt and crushed peppercorns and whisk again.
- Serve with poached egg.
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