How to make Hollandaise Sauce -
A popular sauce that is an integral part of egg benedict
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Egg yolks (अंडों की ज़र्दी), Unsalted butter (नमक रहित मक्खन)
Cuisine : British
Course : Pickles, Jams and Chutneys
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You can also find more Pickles, Jams and Chutneys recipes like Cheese Fondue Creamy Eggplant Dip Andhra Avakkai Lasun Chutney
Hollandaise Sauce Recipe Card
Hindi: anda
You should always stack your fridge with at least a dozen of them. Why? Handiest food to have around! Kids are hungry? Make some egg sandwiches. Guests come in, make an egg curry or egg biryani. You are hungry? Poach an egg and have it topped with stir fried veggies – perfect protein source for the body! Check the freshness – keep a raw egg in a bowl of water. Fresh eggs will stay at the bottom while stale eggs stand on end or float.
Prep Time : 0-5 minutes
Cook time : 6-10 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Hollandaise Sauce Recipe
Egg yolks 3
Unsalted butter melted 100 grams
Lemon juice 1/2 tablespoon
Salt to taste
Crushed black peppercorns 1 teaspoon
Method
Step 1
Whisk egg yolks in a bowl on a double boiler until foamy.
Step 2
Add butter gently and continue whisking. Repeat till all the butter is incorporated. The sauce should form ribbons when the whisk is lifted.
Step 3
Add lemon juice, salt and crushed peppercorns and mix well.
Step 4
Use as required.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
