Very detailed and professional video. I watched Jamie Oliver's Hollandaise Sauce video before watching yours, but your video is head and shoulders above his - especially your explanation on how to recover split sauce. Thank you.
If the sauce actually breaks (which is not what was shown in the video), you don't need to throw it out and start over. Just take two more egg yolks and start the whisking/emulsification process again, then instead of pouring butter in, pour in your broken sauce, little by little and keep whisking. Another tip is to change hands every ten to fifteen seconds to avoid muscle fatigue. Whatever you do, just don't stop whisking.
This is the only video worth watching when it comes to making hollandaise sauce. From the detailed explanation on the science behind it to the seamless "break" fix, she encompasses everything a beginner needs to start making excellent hollandaise sauce. I have branched out to different techniques just to test them but whenever I aim to impress this is the process I use.
Beautiful - better than any other method that I have ever seen (including some world famous chefs' uploads on YT - no names) - I especially love the "fix it" recommendations, if it start to go wrong - absolutely perfect - confidence, intelligence and articulacy - but no unnecessary ego - ten of of ten - thank you for teaching me this
I look up a different video every time I make hollandaise. This has been the most practical/useful one I have encountered. Thanks a lot for this video!
This is hands-down the best video that I have ever seen on how to properly make hollandaise. Small point, I also add in fresh dill or other fresh herbs from the garden.
Thank you for your recipe. I made it to put over Chicken Cordon Bleu and rice. My boyfriend raved about it. We served it with fresh steamed green beans from our garden and cauliflower that was partially steamed and fried in bread crumbs.
Ihsan Deeb add cold warmish water to any oil or butter emulsion thats broken will fix it , when make a vinegarette if it start to split table spoo of warm water then u continue with the oil
Very helpful recipe. The fact that mine turned out (almost) as well as yours is a testament to your cooking prowess. Side note, let the sauce (and dish) cool a bit before you use the sauce as it will just stay more solid this way. I should have learned this lesson when I made icing brownies but whoops, so is life
I just made this sauce now while watching the video recipe for it and I loved the result !. Came out exactly how you explained the steps out like . Thank you so very much . 💗❤💗❤💗.
Ingredients 150 g unsalted butter 2 large free-range egg yolks 1 dessert spoon white wine vinegar 1 lemon TAP FOR INGREDIENTS Method Get a saucepan and a heatproof mixing bowl that will sit stably over the pan. Half-fill the pan with water and bring to a simmer. Turn down the heat as low as it can go but still have the water simmering. Place the butter in a medium pan over a low heat, so it starts to melt but doesn’t burn. When the butter has melted, take it off the heat. Place the egg yolks in your heatproof mixing bowl, which you should then place over the pan of just-simmering water. It’s important that the saucepan is on a low heat, or the eggs will scramble. Using a balloon whisk, start to beat your eggs, then whisk in your white wine vinegar. Keep whisking, and then start adding the melted butter by slowly drizzling it in, whisking all the time, till all the butter has been incorporated. The result should be a lovely, smooth, thick sauce. Season carefully with sea salt and black pepper,
Excellent video, and better than some of the overrated glorified chefs! This version focuses on the main part of making the sauce, the brutal technique of the emulsification. The only things that weren't added are several optional ingredients to enhance the flavor, and that would be Cayenne pepper and/or Paprika
Thanks for the tip on re-emulsifying if your sauce starts to split. A trick I didn't know. I make great Hollandaise - including different varieties such as adding smoked paprika, chives or scallions and so on. But I always like to see how others approach it. I've had great, good, and bad Hollandaise. And I've occasionally made unintentional scrambled egg yolk and had to start over. But at least it's quick to make!
Thank you... The splitting tip was really helpful... Just made it and it did split a bit at first but thanks to you it turned out to be really delicious...
Excellent!! Thank you. Knowing how to get the formula back to rights, when it goes out of order, is an invaluable aspect of getting it all right! This was perfect instruction.
If you want to not require skimming, then place a pan at the top of an oven and butter in so just above room temp, and it will melt slowly but perfectly then a ladle can scoop the golden butter absent the solids. Although water can help, practice negates the need and isn't technically necessary anyway, prevent splitting by not over heating the eggs, the butter wants to be warm not hot, and the eggs begin to get to sabayon stage, at which point i add in my butter a ladle at a time, and then after a couple ladles, salt (sea salt) and then lemon juice and vinegar, whisking all the way. After all the practice you wont worry about breaking.
Directions very easy. 1st time I made this sauce and didn’t mess it up. I would half the lemon juice and water though. Mine was very tart and just a little too runny and not as thick as the video.
Here are the ingredients and measurements if you don't want to have to keep going back and fourth like me: 3/4 cups unsalted butter 2 large egg yolks 1 TBS lemon juice 2 TBS water 1/4 tsp Salt
Hi - first I want to thank you for the video. I'm going to be trying my hand at a hollandaise sauce for the first time ever. I would like to ask, although the video clearly shows two egg yolks, the measurements and amounts of butter should be 2 egg yolks and 1 stick of butter? More or less? Is this correct?
I watched another video that used 1 stick for 4 yolks. What I can gather it also has to do with the other liquids that you add (lemon juice & water). I hope this helps. This is my first time trying and I going to try the 4 to 1 but using this recipe.
Watch for the pop ups in the video...She is using 3/4 cup of unsalted clarified butter and two large egg yolks. Looks like she melted about a stick and a half and after skimming the milk solids she gets 3/4 cup.The other ingredient amounts also show up as pop ups...
![Hunxho - Ball Forever [Official Video]](http://i.ytimg.com/vi/nki9ZTF9Uls/mqdefault.jpg)
3/4 butter
Separate butter fats and solids
2 yokes
1 tbs lemon juice
2 tbs water
1/4 salt
Wisk yokes
Off heat
Add butter slowly
👍
How many butter when you put 4 egg yolk
@@reinardfermin5611 just double everything
reinard fermin 1 1/2
Thanks!
Very detailed and professional video. I watched Jamie Oliver's Hollandaise Sauce video before watching yours, but your video is head and shoulders above his - especially your explanation on how to recover split sauce. Thank you.
Solid 101 video. Tips for fixing a broken sauce were bonus points.
Thanks for showing us how to correct the sauce if it breaks.... No one does that!!!
Rhonda Mancinelli If it breaks,you throw it away.Not too hard,is it?
+Triball no just add water.. ore better white wine
Rhonda Mancinelli warm water is better and in small amounts
Bas van Heel Roseboom
If the sauce actually breaks (which is not what was shown in the video), you don't need to throw it out and start over.
Just take two more egg yolks and start the whisking/emulsification process again, then instead of pouring butter in, pour in your broken sauce, little by little and keep whisking.
Another tip is to change hands every ten to fifteen seconds to avoid muscle fatigue. Whatever you do, just don't stop whisking.
This is the only video worth watching when it comes to making hollandaise sauce. From the detailed explanation on the science behind it to the seamless "break" fix, she encompasses everything a beginner needs to start making excellent hollandaise sauce. I have branched out to different techniques just to test them but whenever I aim to impress this is the process I use.
Beautiful - better than any other method that I have ever seen (including some world famous chefs' uploads on YT - no names) - I especially love the "fix it" recommendations, if it start to go wrong - absolutely perfect - confidence, intelligence and articulacy - but no unnecessary ego - ten of of ten - thank you for teaching me this
Excellent
Name names! If celebrity’s want to keep their status we have to give them standards.
This is the best "how-to" video I've seen on making Hollandaisse. Thanks for sharing
It's because you don't speak other lenguages
Absolutely agree!
I look up a different video every time I make hollandaise. This has been the most practical/useful one I have encountered. Thanks a lot for this video!
Simple, yet elegant in its final state and so beautifully demonstrated! Thank you!
Wow. I had no idea you could fix a broken sauce.. this video was pure gold, thank you.
This is hands-down the best video that I have ever seen on how to properly make hollandaise. Small point, I also add in fresh dill or other fresh herbs from the garden.
This is the best "how-to" video I've seen on making Hollandaise by far. Thanx a mill!!!
Thank you for your recipe. I made it to put over Chicken Cordon Bleu and rice. My boyfriend raved about it. We served it with fresh steamed green beans from our garden and cauliflower that was partially steamed and fried in bread crumbs.
That's quite amazing how you can fix the sauce if it breaks up like that, great demonstration on how to make hollandaise sauce
Ihsan Deeb add cold warmish water to any oil or butter emulsion thats broken will fix it , when make a vinegarette if it start to split table spoo of warm water then u continue with the oil
Thanks Blake! Awesome trip! 👍👊
How can water be cold and warmish at the same time?
I made it for the first time and it turned out so yummy and good and perfect thanks to this tutorial :)
Very helpful recipe. The fact that mine turned out (almost) as well as yours is a testament to your cooking prowess.
Side note, let the sauce (and dish) cool a bit before you use the sauce as it will just stay more solid this way. I should have learned this lesson when I made icing brownies but whoops, so is life
Wow. Correcting it is something great you've taught me. Thank you. God bless you. You are great.
Nice explanation of the three components of butter. The longer processing of clarifying butter is also called as "ghee." Excellent Demo.
I just made this sauce now while watching the video recipe for it and I loved the result !. Came out exactly how you explained the steps out like . Thank you so very much . 💗❤💗❤💗.
Excellent ! Straight forward and concise , just what an old cook needed to remember.
Ingredients
150 g unsalted butter
2 large free-range egg yolks
1 dessert spoon white wine vinegar
1 lemon
TAP FOR INGREDIENTS
Method
Get a saucepan and a heatproof mixing bowl that will sit stably over the pan. Half-fill the pan with water and bring to a simmer. Turn down the heat as low as it can go but still have the water simmering.
Place the butter in a medium pan over a low heat, so it starts to melt but doesn’t burn. When the butter has melted, take it off the heat.
Place the egg yolks in your heatproof mixing bowl, which you should then place over the pan of just-simmering water. It’s important that the saucepan is on a low heat, or the eggs will scramble.
Using a balloon whisk, start to beat your eggs, then whisk in your white wine vinegar.
Keep whisking, and then start adding the melted butter by slowly drizzling it in, whisking all the time, till all the butter has been incorporated. The result should be a lovely, smooth, thick sauce.
Season carefully with sea salt and black pepper,
Excellent video, and better than some of the overrated glorified chefs! This version focuses on the main part of making the sauce, the brutal technique of the emulsification. The only things that weren't added are several optional ingredients to enhance the flavor, and that would be Cayenne pepper and/or Paprika
Excellent love the added lemon zest
Thanks, you were in the kitchen, holding my hand the whole time. Turned out delicious!!!
I love that you used a whisk instead of a blender like they do in almost every video about hollandaise sauce on here uses.
By far the best video I’ve watched for this…..and I’ve watched a lot of em
I rewatch this every time I make it.
HamiltonBernique Soon, you won’t have to watch it anymore.
OMG! Thank you, my first time making this and it turned out great. My wife knows her foods and sauces. She loved it! 👍🏾
The best video "how to make hollandaise sauce ". Thank you!
Nice way to do it she really has the touch with the whisk.
That was explained really well, I'm going to try making it.....
You can also use cheesecloth to separate the milk fat from the butter.
Or a strainer. work smart not hard
That looks so yummy and simple to make. Thanks and God Bless you and your family always! 😌🙏
Thanks for the tip on re-emulsifying if your sauce starts to split. A trick I didn't know. I make great Hollandaise - including different varieties such as adding smoked paprika, chives or scallions and so on. But I always like to see how others approach it. I've had great, good, and bad Hollandaise. And I've occasionally made unintentional scrambled egg yolk and had to start over. But at least it's quick to make!
Lovely sauce...GORGEOUS lady ‼️😍
A very well done presentation and the chef is very kind to the eyes as well! Thanks for a very useful and informative video!
This is so grand! Thank you! I'll be writing the recipe down then trying this! Wish me luck ☺
Thank you... The splitting tip was really helpful... Just made it and it did split a bit at first but thanks to you it turned out to be really delicious...
You make that look so easy. It's perfect. Thank you
Absolutely perfect, especially how to fix a broken sauce. Thank you.
Did this this morning and worked like a charm. Thanks
This is a good video. No bs no shortcuts. Nice
This is the easiest and fastest delicious video. Thank you 🙏
this is the best method making hollandaise...thanks
I've always wanted to make my own vs. store bought. I think I am ready to try it now! Thanks!
Thank you for showing how to fix the sauce, very nice video!!!!
Wonderful tutorial. Thank you very much!
this method is simple and the best
Thanks for recipe
I tried it came out almost like yours and I look very musclar on my right arm now Lol. Thank you for your instruction, it tastes good and smooth
I got problems with the flavouring, mine's too lemon sour. How should it supposed to taste?
bravo! great content and info
Many Thanks..Good Teacher you are Madam!
God Bless!
thanks it was delicious and super easy to make
Excellent!! Thank you. Knowing how to get the formula back to rights, when it goes out of order, is an invaluable aspect of getting it all right! This was perfect instruction.
yum...Hollandaise looks tasty as well
Well time to mix this with rice, cheese and maybe some nice herbs.
That'll be a relatively cost effective and tasty meal for the week.
So much better than listening to those 'stars' with their patter.
Thank you.
Thanks for the tip I didn't know adding water can fix the eggs braking down
Very good video but how much butter do we use please?
Very good 👍 well explained 👍
I'm a bricklayer. And this lady had a right arm. That whisking...
If you want to not require skimming, then place a pan at the top of an oven and butter in so just above room temp, and it will melt slowly but perfectly then a ladle can scoop the golden butter absent the solids.
Although water can help, practice negates the need and isn't technically necessary anyway, prevent splitting by not over heating the eggs, the butter wants to be warm not hot, and the eggs begin to get to sabayon stage, at which point i add in my butter a ladle at a time, and then after a couple ladles, salt (sea salt) and then lemon juice and vinegar, whisking all the way. After all the practice you wont worry about breaking.
Great job describing the making of sauce, is it just me I fine myself starring when she stirring..
Expertly executed with concise explanation of the process throughout. Thank you for sharing this recipe. Subscribing now for more!
it's a great sauce i make it alot and is family fav but would u tell me pls how long i may be able to keep in fridge
Wow, way more informative than Gordon Ramsay or Jamie Oliver. Great video!
Jared Lettow So true!
fantastic tutorial!
wonderful and informative video
Amazing video thanks for telling us how to fix the sauce when it breaks I forgot 😊
Yes!! Thank you
very thorough. I like her!
That looks beautiful
I want to learn this and thanks for the video.
Directions very easy. 1st time I made this sauce and didn’t mess it up. I would half the lemon juice and water though. Mine was very tart and just a little too runny and not as thick as the video.
Can you microwave the butter ? And can you just strain the butter ?
Can you later add that simmered off milk solids? Will it affect the taste and texture?
I still watch this every now and then, in hopes that I make this.. but it’s been 5 years.. I promise I’ll make it soon.. see you in 5 years!
I like that she included her mistake in the video and showed how to correct it.
Great 😃👍. Thank you ❤️😊.
Will replacing lemon juice with lime juice work as well?
Wow, alot of effort!!!
Outstanding! Thank you!
Cant even concentrate on the demo.. 😍😍😍
Great video thank you so much!!
You don't use Dry Mustard? i currently at college for culinary arts, an we use dry mustard or dijin mustard
Awesome. very informative
could I use ghee instead of going through the clarification process?
Yes, only if you make it fresh in liquid form
Excellent! beautiful sauce.
it’s 2020 april and i’m watching this, wow
Love this video 💛💛💛
Subscribed! You have made my life easier
Here are the ingredients and measurements if you don't want to have to keep going back and fourth like me:
3/4 cups unsalted butter
2 large egg yolks
1 TBS lemon juice
2 TBS water
1/4 tsp Salt
Thanks. I greatly appreciate it.
Had my first Eggs Benedict on a CRUISE
I am hooked!!
Awesome. very nice..
Wooow i love your holandaise salsa !
Hi - first I want to thank you for the video. I'm going to be trying my hand at a hollandaise sauce for the first time ever. I would like to ask, although the video clearly shows two egg yolks, the measurements and amounts of butter should be 2 egg yolks and 1 stick of butter? More or less? Is this correct?
I watched another video that used 1 stick for 4 yolks. What I can gather it also has to do with the other liquids that you add (lemon juice & water). I hope this helps. This is my first time trying and I going to try the 4 to 1 but using this recipe.
Watch for the pop ups in the video...She is using 3/4 cup of unsalted clarified butter and two large egg yolks. Looks like she melted about a stick and a half and after skimming the milk solids she gets 3/4 cup.The other ingredient amounts also show up as pop ups...
When you take it off the heat is there cold water in the pan with the cloth?
Regards,
Mikey
Velvety and a nice sheen. Congratulations.
Nice yeah. But How many egg yolks ?
I’m not sure how effective this is, but running the butter through cheese cloth might be a more efficient way of getting rid of the milk white fats.
Excellent