How to Make Hollandaise Sauce
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- Опубликовано: 29 сен 2024
- Hollandaise is light, lemony, and rich. It's glorious paired with vegetables like asparagus and broccoli, lovely on fish, and a classic treat on a steak. In this video, you'll learn the steps to getting this brunch classic right.
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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!
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.
Wow. I had no idea you could fix a broken sauce.. this video was pure gold, thank you.
I rewatch this every time I make it.
HamiltonBernique Soon, you won’t have to watch it anymore.
Excellent ! Straight forward and concise , just what an old cook needed to remember.
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
OMG! Thank you, my first time making this and it turned out great. My wife knows her foods and sauces. She loved it! 👍🏾
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.
The best video "how to make hollandaise sauce ". Thank you!
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.
Wonderful tutorial. Thank you very much!
Very good 👍 well explained 👍
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!
yum...Hollandaise looks tasty as well
Thanks for the tip I didn't know adding water can fix the eggs braking down
very thorough. I like her!
Wow, alot of effort!!!
Thank you very much!❤
Will replacing lemon juice with lime juice work as well?
Awesome. very informative
Thankyou this is awesome
With some fresh parsley then voilà 👌🏾
could I use ghee instead of going through the clarification process?
Yes, only if you make it fresh in liquid form
thank u for the right way of preparing it and the tip for breaking sauce too! bfast tmrw is ths egg benedict with sauce!
Great Tips Chef...i'am chef arie nanang harso indrio from indonesia
Nice yeah. But How many egg yolks ?
Thank you
I use Ghee in my hollandaise. It saves me a lot of time.
really...you can use Ghee?
Ooo good now we are use ghee in hollandaise sauce
I don't know the name of the lady but I love her
How much is 3/4 cup in grams?
But how much butter is used ?
is it okey if im going to use salted butter?
Never use salted butter. You can always add salt but if you're started with a predetermined amount in your butter it's hard to adjust... Every kitchen I've ever worked always used unsalted
Is there a way to substitute vinegar for lemon? My husband is allergic to lemon. Also, how much more salt should I use if I substitute olive oil for butter?
Try Koolaid Lemon instead of lemon. If he is allergic to that as well, as it contains some lemons, consider using Citric Acid from your local wine supply store. It will add "bite" with out the Lemon fruit.
In terms of using olive oil, it won't set like a butter based hollandaise sauce does at room temperature and will be inherently runny.
www.marthastewart.com/1047297/salmon-poached-white-wine
He's allergic to ALL lemon, but not orange or lime. Go figure. I don't care about the lemon for flavor, it's just that the acid helps to sterilize the raw egg. Hence, my vinegar question.
Both lemon and vinegar are acidic and poach eggs.
You are trying to make Hollandaise Sauce for what dish?
Fish.
LovedWife1 I'd go the vinegar route, preferably Apple Cider Vinegar for some sweetness
my family only uses salted butter will that ruin the recipe
You can make me breakfast anytime nothing like being pretty and cooking ...
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.
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!
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?
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
I made it for the first time and it turned out so yummy and good and perfect thanks to this tutorial :)
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!
You can also use cheesecloth to separate the milk fat from the butter.
Or a strainer. work smart not hard
Wow. Correcting it is something great you've taught me. Thank you. God bless you. You are great.
That was explained really well, I'm going to try making it.....
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,
All I hear is her intelligence
Wow, way more informative than Gordon Ramsay or Jamie Oliver. Great video!
Jared Lettow So true!
Why can’t I find a video that says the amount of butter? This is my 10th video
Ugh same
Nice explanation of the three components of butter. The longer processing of clarifying butter is also called as "ghee." Excellent Demo.
Simple, yet elegant in its final state and so beautifully demonstrated! Thank you!
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.
Am I the only one who doesn’t put lemon on everything?
seafood is better without lemon my hot take lol
But a lime I do enjoy
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.
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 . 💗❤💗❤💗.
Lovely sauce...GORGEOUS lady ‼️😍
Amazing video thanks for telling us how to fix the sauce when it breaks I forgot 😊
Yes!! Thank you
I love that you used a whisk instead of a blender like they do in almost every video about hollandaise sauce on here uses.
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.
So, you're pouring eggs on top of eggs. Got it.
Hey bro I heard you liked eggs so I made you some egg sauce so that you can pour eggs on top of eggs!
HAHAHAHAHAHA iloveunow😂😂😂💖
U two absolutely made my night so much better😂😆
It is really tasty.... And its a really important part of egg benedict..
Itsmegp46 you probz have 2 minute noodles every night, noob
This is so grand! Thank you! I'll be writing the recipe down then trying this! Wish me luck ☺
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!
Expertly executed with concise explanation of the process throughout. Thank you for sharing this recipe. Subscribing now for more!
So could you just start this recipe with gee and save yourself the clarifying step?
Oh honey. Do yourself a favor, get a hand mixer. Hamilton beach, cuisinart, whatever. You wore me the heel out.
I've always wanted to make my own vs. store bought. I think I am ready to try it now! Thanks!
The sweet order phylogenitically escape because fairies sequently float down a rapid package. boring, rabid force
it’s 2020 april and i’m watching this, wow
(Pro tips)
1 tbs of lemon juice is too much, try white wine insted of water, 2 tbs of it takes longer to cook the yolk
Don't they have sieves in America?
If you let sit the melted butter on low flame till( that white residue) turns light brown... You will get more melted butter(Ghee)out of it.
Sorry. You don’t need air. It’s the emulsification process. But good job.
Why does the salt need to be kosher? I'm not jewish. Will using kosher salt make me jewish?
Thanks, would’ve accidentally made scrambled eggs otherwise
I'm a bricklayer. And this lady had a right arm. That whisking...
So much better than listening to those 'stars' with their patter.
Thank you.
bravo! great content and info
Who’s here after watching master chef Canada?
I did it! But my arm feels like its gonna fall off.......
There are so many wrongs about this. Salt as a thickening agent? No!
Can you later add that simmered off milk solids? Will it affect the taste and texture?
Don't know why looks like a vintage video from 1800's🙂
Why is mine so thick (not seperated) and tastes like chicken barf???
A very well done presentation and the chef is very kind to the eyes as well! Thanks for a very useful and informative video!
I like that she included her mistake in the video and showed how to correct it.
I haven't found a recipe that talks about the temperature of the egg yolk. And then explains if it gets too hot it will scramble even with a double boiler and that -- is not repairable. Unless of course I missed it which is a 50% possibility. I used to make this years ago... Also, if you are real good it can be made with one pan which I have done. I do not recommend the ine pan method. Then there is the blender method... Thank you for the refresher. Here it is: As raw eggs carries a risk of salmonella infection. Heat the sauce to an internal temperature of 150 degrees F. on your digital thermometer to kill bacteria. According to: "What's Cooking America."
Absolutely perfect, especially how to fix a broken sauce. Thank you.
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...
If you did it in a kitchenaid you'd be making aioli.. also a double boiler isn't necessary. If you're good with a whisk you can put the bowl over open flame (as in on a range ) not recommended for the novice ;)
I just realized the similarities in making hollandaise sauce and making mayonaise from scratch. Mayo is made with the egg whites and hollandaise with egg yolks, wow.
Whos this lovely lady? She speaks so smoothly she forced me to watch her shes a pro
Cant even concentrate on the demo.. 😍😍😍
This video actually shows how to "Clarify" the butter.
I just missed the quantity of butter ! Could u put on the description please
I need the reply to the same question. With two yolks how much butter .? Thanks
Non this is not a hollandaise sauce, why you didn't go to chef school?
I've made this another way by adding minced garlic and pouring over a bed of grilled shrimp over angel hair pasta dusted with parsley for a touch of color. By the way what's your name and do you have any more videos on RUclips on recipes?
You don't use Dry Mustard? i currently at college for culinary arts, an we use dry mustard or dijin mustard
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.