For those of you who want to make a smaller batch for 1 or 2 people, the easy ratio is 1 egg yolk per person and 20 grams of butter per egg yolk. I know this is different to the ratio used in the video but this is how its made quickly to order in fine restaurants. Light splash of lemon juice, season and serve. 3 minutes max
@@Haytchtwoalt No joke, the recipe in James Petersens legendary sauces book has 100. Upon reading that I immediately switched from 55 to 100. For anyone else reading this, with a big load of butter like that, you're going to want to clarify it or otherwise remove some water from the butter, keep the butter warm and liquid, keep the emulsion on the thick side and just add a bit of water if it looks like it will split. Hervé This once made 50 litres of mayonnaise with one egg yolk, the trick is to keep the water and the fat in balance. I have never split an emulsion since learning that.
40k man... i cant believe it. you’re amazing man! you’ve become a huge inspiration for what i want to do with my life. I actually just got accepted into Johnson & Wales for Culinary with a $15,000 scholarship! thank you for teaching me a lot of new things & consistently keeping me interested in food
Hey man, congratulations on the scholarship, that's wonderful! I'm flattered to read all of your compliments and I'm really happy to be of a source of inspiration (it means the world), but let's give credit where it's due. You did that sh&t man! Keep up the good work and I hope to hear back from you on how things are going!
THANK YOU! The tip to use the cubed butter made a huge difference for me. I kept breaking my sauce with melted butter that was either too hot, or poured in too quickly. The cubed unmelted butter makes this impossible to mess up. Bless you.
I find hollandaise to be delicious with seafood such as lobster, crab, or shrimp. The citrus flavor and buttery richness makes the seafood taste so good.
You are my food saver. I wasted so many eggs and lots of butter, I failed to make hollandaise so many times, and finally I made it with your instructions. Thank you so much.
I love this channel and Joshua's sauce is sublime. Keeping it thick means it will hold up a little better with the heat from the eggs and ham. Now, how about microwave hollandaise in less than five minutes? Hollandaise for two eggs benedict: one egg yolk, one third stick of room temperature butter, the juice of one quarter lemon, dash of cayenne, one quarter tsp of kosher salt in the bottom of a glass measuring cup. Mix with a fork, place in microwave, cook 20 seconds, stir, return to microwave and cook another twenty seconds, then five second intervals when you stir and return to microwave for a total of ten seconds. Stop. You have hollandaise sauce. For bearnaise; add one chopped shallot, one tbsp vinegar, and one tsp tarragon to glass measuring cup. Stir, cook on high for three to five minutes until reduced by half, add to doubled hollandaise recipe above. Stop. You have bearnaise sauce. And my work here is done.
Two years later I still swear by this method and everyone is always so impressed. Thank you for this! This is the best is now a family staple breakfast.
My hubby makes this incredible asparagus and I cannot eat it any other way now. And it’s so easy! he heats the asparagus in a sauté with a little bit of olive oil on medium to high heat, tossing it regularly with some seasoning until the asparagus is basically browned/toasted all around and it’s delicious. TRY IT! 🤤
Mayonnaise is also good. My favorite recipe for it: -put one egg yolk, 2 teaspoons lemon juice, a pinch of salt, and 0.25 teaspoon mustard in a bowl -whisk to mix -whisk while slowly adding 0.75 cup canola or mild olive oil -add salt and lemon as needed
Do you think you could make a video talking about essential tools you need in your kitchen? I wanna start getting into cooking and also I’m moving soon but there’s so many things that I could get but it’s all very expensive. So if there’s a few essentials or some things that can be used multiple ways then a video explaining all the must haves to get started would be great also you’re videos are so damn amazing and I’ve literally binge watched everything and made as much of these things as possible hahah
For pans, avoid teflon/non-stick, go with cast iron. They're cheap and last forever. Once you learn how to properly clean and season them, you can get shot-out, rusty, nasty pans from yard sales and thrift stores (or trash bins) for next to nothing and re-condition them with ease. Also, cleaning em is MUCH easier: immediately after using, I put a little water in it, hit it with a brush to knock all the food off, rinse, then set onto the warm burner you just used to evaporate the moisture while you enjoy your meal.
The most important thing you should definitely invest in is a sharp knife, a set of different high-quality knives if you have the budget. It's super essential and makes cooking a lot safer (yes, a sharp knife is safer than a dull knife).
Anna Augustin you can also get a set of knifes for cheaper and sharpen them yourself if you up for the work! I know my grandmother had a sharpener herself and over her time he had a full size knife go to a very small size for a knife.
@S E, never mind all the fancy knives, even if just about *everyone* would really like some fancy knives - the most important thing when it comes to knives is learning how to properly sharpen knives, or a really good knife sharpener. An average knife, well sharpened will outshine a fancy dull knife every time.
If you are careful, and with a little practice, you can eliminate the double boiler altogether. I routinely make this sauce on the fly in saute pans. It literally takes 3 mins start to finish. Eggs, lemon juice, all cold cubed butter into the pan all at once. No need to add it slowly, everyone in the pool at once, and whisk away.just adjust with a little more lemon juice or water to get the right consistency and you're good to go.
Thanks for this video! My wife loves eggs Benedict and even though I know my way around the kitchen, I’ve never attempted this before. We had a small galley kitchen and after 6 months, we just finished adding about 150 square feet to our kitchen. With this video, I was able to successfully make her favorite breakfast in our new kitchen! Thanks again!
I made this yesterday and it was delicious! I can't have lemons because I am allergic to most fruits, so I used crushed vitamin C instead. I love to bake and always feel bad throwing out the egg yolks when a recipe doesn't call for them. Now I can use them for something that is more of a savory treat!
Using your pills that way is smart so you don't have yo eat them straight. But if you are going to replace the lemon in this particular recipe. You should probably use something with similar acidity like vinegar as the pill won't have any acid to loosen up the mixture.
You can replace the lemon with a splash of vinegar if you just need some acid in the recipe. Personally I like white wine tarragon or appeal cider vinegar for hollandaise sauce as I don't care for lemony hollandaise.
I wish this tutorial would show the time he spends whisking, the egg consistency to the camera in each phase, and the exact fire or temperature of the bowl should be. My eggs came out creamy lumpy and the butter was surrounding the egg mixed with butter.
Keep experimenting, you shouldn’t cook following every step like a robot. Keep making mistakes, you’ll get better by adjusting, and he did say if it’s thick, dilute, if it’s thin, keep whisking and steaming
Very reassuring to see young people embrace tradition. This is an excellent, even joyful, demonstration in an American vernacular. Well done, young Sir!
I had Eggs Benedict for the first time at a restaraunt last night and the hollandaise was cold by the time it got to me. I sitl lloved it and decided I head to learn to make my own! thank you so much!
One time i ordered pizza with hollindaise on (its so good try it) and they FORGOT it on all 3 pizzas and i was so angry i made my own hollindaise sauce so now thats a life skill i have (it split relentlessly but i saved it and the pizza was amazing)
I've watched a lot of your videos but this was the first one I cooked. In butter, counting to 15 for each side, I pan fried some deli ham (the type you eat right from the package) which works if that's what you've got. Also, I added at least 2x the amount of lemon juice.
I feel like I've had delicious Hollandaise sauce on more than one occasion, but it's been so long that I forget what it tasted like. I made some recently and thought it tasted like overly acidic butter mayonnaise... and not in a good way. Does butter mayonnaise sound like a reasonable description of the sauce?
a lot of premade dressings from stores seem to taste like mayonnaise to me. i think mayonnaise is a mix of vinegar, egg and oil so maybe it's not all that surprising. fat/acid/egg seems pretty common. béarnaise is delicious though. but it has a bunch of herbs in it.
Protip: It freezes amazingly well, identical to fresh so long as it's reheated to the same temperature. Pour into an ice cube tray and get a ziploc fill of hollandaise ice cubes to pull out as desired. (Actually, any liquid freezes perfectly. Only thing that messes up are moist solids, like moist vegetables)
By the time you've defrosted it you could have zapped up hollandaise in a microwave! Yep soft butter, egg yolks, lemon juice, etc, give it a quick mix then microwave for 15 seconds at a time stirring well after each time. Takes about a minute or so in total but just keep going until the required consistency. If it gets too thick add half tablespoon of water to thin it down. My microwave is 1000 watts usually takes a minute and ten seconds . Try it, nothing to lose but remember short bursts and mix since too long and you get scrambled eggs! Thanks to Noreen for her take on this Microwave Hollandaise.
I melt the butter before hand and add it slowly. I like it a bit more lemony so I add the zests of a lemon and a full table spoon of lemon juice. Don't forget a bit of paprika when you serve.
Hollandaise sauce is French but strangely enough Eggs Benedict are not! I'm an American living in France. A few months ago, I told colleagues at work that I had made Eggs Benedict. They had no idea what I was talking about. From what I later read online, Eggs Benedict were invented in New York. What adds to the confusion is that the word Benedict is French : Bénédicte.
Ive been making old school hollandaise since I was 15 and its become a family favourite! Ive always been convinced old school methods are always the best
I love your videos. I’m a Joshua as well and when I would search a how to or recipe, I would always use the videos you provided without even realizing it was you until I did and I hit that subscribe button. I think you’re very good at what you do and making what food items can seem to be difficult to create you always have a way to do them with regular household items.
Excellent from Papa. My version is a bit different: I've been successfully preparing my hollandaise directly on the stove in the pot. If you have good control, you don't need an additional bowl. In Germany, we use the base as reduction of white wine and vegetable stock with some herbs such as bay leafs etc. Then I beat the eggs foamy directly on very low heat and adding the nut butter. Slightly browned butter is way more elegant than just plain melted butter. I hope Papa will try it out my way and make a new video for comparison.
Thanks to this video I finally pulled it off !! I tried other methods before and failed miserably. Adding the butter in cold cubes is a game changer. I'm watching all your other videos right now !
Thanks, I've tried so many methods but this is the one that actually worked! I probably overcooked it because of how thick it got but I'll do it better next time
great job man, me and my wife went through gastronomy college here in Brasil, i just recent discovered your channel, and u have this "light" energy which really helps to understand best the HOW and WHY of things, i've learned most of the things u do, but i always discover new technics while watching you, i want to thank your hard work man, it'snt easy our life's inside a kitchen, and you still manage to find time to do this fucking amazing channel and videos
I learned to make Hollandaise sauce back in the first kitchen i worked, we did it there with clarified butter instead and without using steam, gonna try this method, thanks for sharing bro!
I would just like to say I failed twice to make that sauce and i decided to try another video, happened to see yours, made it first try no problem easy peasy!
Why am I just now seeing this? I hate blenders, and I love using simple, universal kitchen tools. I am genuinely mad that hollandaise isn’t always made this way. This is so much easier! Thank you so much!!
Just tried this tonight for the wife's birthday dinner. Came out perfect. Definitely taste test and adjust, she liked more lemon. But this is a solid recipe and method.
I did it with a stick blender. Just need to make sure the butter is hot enough and that you have enough butter. However, I think this is the safe method, just takes more time 😅
nicely done Jason, years ago Julia Child and i did the bowl, pan kind of thing~ now , however, an Emersion kind of girl, if it's easy I do that because I spent many ,many hours with the whisk and bowl everyone should do it~ and keep a bowl of ice nearby.
I worked foh at a popular brunch spot for a hot minute, and duuude on weekends the line chefs would make us a double batch of fries and hand over all the leftover hollandaise at the end of the shift. It was hands down the best part about working there; so good.
Side note: To my knowledge you can replace the lemon with something of a similar acidity level if you can't eat it, like vinegar. However lemon is prefered as it helps the taste so if you use vinegar make sure to flavour it up.
Braahhhh!! This hollandaise was so legit. I thought I invented the cold butter hack (not really, but kinda..) lemon juice instead of a reduction✔️. But you lost me with the sugar.. and yes, I tried it before posting this! Lose the sugar and sub with cracked pepper.. just my 2 cents. Keep up the good work though! Great content and legit skills.
I don't own a blender or submersion blender. I get tired of seeing all these delicious recipes, and they all use a blender. I wish they would show how to make them without all the gadgets. This was a great learning video.
2 years working in the kitchen and i still use Josh’s method, its always a good practice to use the basic equipments instead of relying on high tech equipments. Unless we are fully booked then yeah fuck it the blender it is 😂
This is one of the best recipes that I can make on the fly now. I just made it and I cant believe how incredible it is! Thank you good sir.(Tip of the hat)
It’s five years later but hey, better late than never, right Joshua?! You said your hollandaise was a little too thick - no it wasn’t, it was just right. That is the consistency it should have. I will definitely try your recipe and method. Honestly, I don’t understand why you didn’t use melted butter, as your method with diced butter I am certain takes longer but hey, nothing wrong with your method dude, as it is ‘your’ method. I haven’t called anyone dude since I had hair your length and was your age. Nowadays, I don’t have hair but I do have a lot of age!! Bummer, man! Best regards from the Giant’s Causeway Coast of Northern Ireland. 😎✌️☘️
You can get a blender at a garage sale/estate sale/resale shop for $5-10. Heat the butter to almost boiling in a glass measuring cup in the microwave. Put the egg yolk and and lemon (I add a touch of brown mustard) into the blender and whup it at the lowest speed, then very *gradually* pour in the hot butter while the blender is spinning. Friggin easy and works 100% of the time. So quick and easy you should do it LAST, not first, so it is fresh and yummy whipped goodness. Cold hollandaise is glue. Toast the English Muffin first. Then poach the egg, pouring straight into the water from a the smallest cup or bowl thing you have. You want to release it into the swirling water, not drop it in from above the waterline. Plopping it in gets that stringy white mess you see in the video. Pro Tip: using the freshest eggs reduces strings of egg white. Pro Tip: let egg warm up to room temperature first for best results (whatever you are doing with that egg you don't want it cold. It won't cook evenly) Pro Tip: No Parma ham lying around? Can't afford Canadian Bacon? SPAM, Baby! Slice it thin and fry it first. Hollandaise is good on lots of things besides Eggs Benedict. On asparagus is a classic but goes w/ steak, any hot green veggie, on a hot sandwich or sub. You can mix in all sorts of stuff into the sauce, thyme, rosemary, dill, fancy mustard, Taco Bell Fire sauce. You can dice up a clove of garlic or add a touch of granulated/powdered garlic and add it to the butter as you heat it. Don't add too much. A little hollandaise goes a long way and add other flavors gently. The sauce is rich and subtle. You don't want to drown out the smooth creamy goodness by overdoing the spices. Have fun.
Eggs Ben, beautiful always. It’s a nice touch to dip the eggs in hot water to rinse off the vinegar though, as it tastes a little better. Unless you like the taste of vinegar of course. I love your videos and tips. Always a treat and then I try them all. Thanks.
I came here because of quarantine but I didnt have lemon, english bread and that kind of ham so I had to improvise. I almost gave up with the sauce halfway through because it wasn't thickening, then I whisked it a few more times and it finally did. I also couldn't make a perfect poached egg the first time so the yolk got mixed with the white. I used toasted breadpan and some cheap ham to substitute. While I was plating it, the sauce became more liquidy than I had imagined. Despite of all the errors, it actually tasted pretty good and I think I did a good job on my first try lol
Legit this is exactly the video I was looking for. I was so upset seeing "Easy 5 minute hollandaise" and these ppl were telling me to empty my bank account for one meal. Thanks so much!!!!
Just got on your channel and really like your format. You show some good cooking skills and that's rare on RUclips. I would clarify the butter instead of melting it like that. The result it's going to be much smoother and lighter. Said that I wish you all the best and keep going with new recipes!
I love eggs benny so much I named my son Ben. Not even kidding. I didn’t do it on purpose but hollandaise is life. And British Columbia, Canada style with smoked salmon and a bagel, sprinkled with dill to garnish and pink sea salt.....it’s 3:40am and now I want this! 🤤
I love the idea of hollandaise on top of eggs. Its like, would you like some eggs with your eggs?
It's like biscuits and gravy.... Biscuit covered in liquid biscuit.
It's an awesome protein meal
Have you ever tried Mayo and eggs?
my friend once made me garnish it with butter, just for the full circle
Would you like some egg sauce on your eggs?
Yes.
For those of you who want to make a smaller batch for 1 or 2 people, the easy ratio is 1 egg yolk per person and 20 grams of butter per egg yolk.
I know this is different to the ratio used in the video but this is how its made quickly to order in fine restaurants.
Light splash of lemon juice, season and serve. 3 minutes max
20? I reckon most recipes are in the 50-100 range
@@LachlanMoss 50 is better and much more rich so 👍
@@Haytchtwoalt No joke, the recipe in James Petersens legendary sauces book has 100. Upon reading that I immediately switched from 55 to 100.
For anyone else reading this, with a big load of butter like that, you're going to want to clarify it or otherwise remove some water from the butter, keep the butter warm and liquid, keep the emulsion on the thick side and just add a bit of water if it looks like it will split. Hervé This once made 50 litres of mayonnaise with one egg yolk, the trick is to keep the water and the fat in balance. I have never split an emulsion since learning that.
Jesus Hong damn, calm down-
What if I use salted butter? I only have salted butter is it gonna work or is it gonna taste bad
I like to think that the camera in the cupboard is always recording, and you just open it up when you have a video idea
On Tara's Mind this is very close to being accurate.
Uuuhfü6 ve 6yy
Nah dude it's us locked in his cupboard and he just opens it up if he decides to feed us.
If he decides to feed us*
@@Dbendikid If he decides to force feed us*
40k man... i cant believe it. you’re amazing man!
you’ve become a huge inspiration for what i want to do with my life. I actually just got accepted into Johnson & Wales for Culinary with a $15,000 scholarship! thank you for teaching me a lot of new things & consistently keeping me interested in food
Congrats dude!!
Hey man, congratulations on the scholarship, that's wonderful! I'm flattered to read all of your compliments and I'm really happy to be of a source of inspiration (it means the world), but let's give credit where it's due. You did that sh&t man! Keep up the good work and I hope to hear back from you on how things are going!
GO David!!!
Congrats, David! That's quite the accomplishment. Best of luck to ya!
40k to a million in a year
THANK YOU! The tip to use the cubed butter made a huge difference for me. I kept breaking my sauce with melted butter that was either too hot, or poured in too quickly. The cubed unmelted butter makes this impossible to mess up. Bless you.
I find hollandaise to be delicious with seafood such as lobster, crab, or shrimp. The citrus flavor and buttery richness makes the seafood taste so good.
I eat hollandaise with everything I love the stuff. I poor it on my girls butt cheeks before I eat them. Great video and tutorial my guy.
Nathan oh my god, you absolutely killed me with this random comment. Well done
I’m fucken dead!! LMAO!!
i feel like gordon ramsey would say this
r/ihavesex
Fjrjdjjjc Djjdj go back to reddit you weirdo. Plus this is an obvious joke comment and wouldn’t even fit in the subreddit.
Guys you have to make this recipe, I made it and mom broke her diet to eat it and she wanted more. It’s so good 10/10 recommended
Thanks josh ❤️
You are my food saver. I wasted so many eggs and lots of butter, I failed to make hollandaise so many times, and finally I made it with your instructions. Thank you so much.
Happy Hollandaise to you man 🌲
J-Mac wins the internets!
Clever, yes !
Haha you guys are too kind!
I love this channel and Joshua's sauce is sublime. Keeping it thick means it will hold up a little better with the heat from the eggs and ham. Now, how about microwave hollandaise in less than five minutes? Hollandaise for two eggs benedict: one egg yolk, one third stick of room temperature butter, the juice of one quarter lemon, dash of cayenne, one quarter tsp of kosher salt in the bottom of a glass measuring cup. Mix with a fork, place in microwave, cook 20 seconds, stir, return to microwave and cook another twenty seconds, then five second intervals when you stir and return to microwave for a total of ten seconds. Stop. You have hollandaise sauce. For bearnaise; add one chopped shallot, one tbsp vinegar, and one tsp tarragon to glass measuring cup. Stir, cook on high for three to five minutes until reduced by half, add to doubled hollandaise recipe above. Stop. You have bearnaise sauce. And my work here is done.
Two years later I still swear by this method and everyone is always so impressed. Thank you for this! This is the best is now a family staple breakfast.
I have made this twice now. I love how easy it is with the cubes of butter. I think it will try it without the sugar next time though.
The sugar kind of stopped my in my tracks.
@@Jackster310the sugar makes it way too sweet if you don’t eat things with added sugar all the time.
I made it without the sugar and used salted butter and I came out amazing
Thanks so much for making this so easy. I made this for my mum this morning and she couldn’t believe I made it myself.
My hubby makes this incredible asparagus and I cannot eat it any other way now. And it’s so easy! he heats the asparagus in a sauté with a little bit of olive oil on medium to high heat, tossing it regularly with some seasoning until the asparagus is basically browned/toasted all around and it’s delicious. TRY IT! 🤤
Mayonnaise is also good. My favorite recipe for it:
-put one egg yolk, 2 teaspoons lemon juice, a pinch of salt, and 0.25 teaspoon mustard in a bowl
-whisk to mix
-whisk while slowly adding 0.75 cup canola or mild olive oil
-add salt and lemon as needed
Wheres the vinagar
Youri no need
@@viethuongvothai686 oh its the dirty american mayo oh thats why
Youri mustard already have vinegar in it, the lemon is also there to replace the mustard
@@viethuongvothai686 yall dont know good may
Do you think you could make a video talking about essential tools you need in your kitchen? I wanna start getting into cooking and also I’m moving soon but there’s so many things that I could get but it’s all very expensive. So if there’s a few essentials or some things that can be used multiple ways then a video explaining all the must haves to get started would be great
also you’re videos are so damn amazing and I’ve literally binge watched everything and made as much of these things as possible hahah
For pans, avoid teflon/non-stick, go with cast iron. They're cheap and last forever. Once you learn how to properly clean and season them, you can get shot-out, rusty, nasty pans from yard sales and thrift stores (or trash bins) for next to nothing and re-condition them with ease. Also, cleaning em is MUCH easier: immediately after using, I put a little water in it, hit it with a brush to knock all the food off, rinse, then set onto the warm burner you just used to evaporate the moisture while you enjoy your meal.
Must have - (at least) one great and super sharp knife!!!
The most important thing you should definitely invest in is a sharp knife, a set of different high-quality knives if you have the budget. It's super essential and makes cooking a lot safer (yes, a sharp knife is safer than a dull knife).
Anna Augustin you can also get a set of knifes for cheaper and sharpen them yourself if you up for the work! I know my grandmother had a sharpener herself and over her time he had a full size knife go to a very small size for a knife.
@S E, never mind all the fancy knives, even if just about *everyone* would really like some fancy knives - the most important thing when it comes to knives is learning how to properly sharpen knives, or a really good knife sharpener. An average knife, well sharpened will outshine a fancy dull knife every time.
If you are careful, and with a little practice, you can eliminate the double boiler altogether. I routinely make this sauce on the fly in saute pans. It literally takes 3 mins start to finish. Eggs, lemon juice, all cold cubed butter into the pan all at once. No need to add it slowly, everyone in the pool at once, and whisk away.just adjust with a little more lemon juice or water to get the right consistency and you're good to go.
That is by far the best hollandaise recipe in RUclips! The cold butter does the trick 🙌🏻
Thanks for this video! My wife loves eggs Benedict and even though I know my way around the kitchen, I’ve never attempted this before. We had a small galley kitchen and after 6 months, we just finished adding about 150 square feet to our kitchen. With this video, I was able to successfully make her favorite breakfast in our new kitchen! Thanks again!
I love the whole cupboard thing you have going on!.. it’s like the signature to ur channel
I would like to thank Mr Joshua for this foolproof method and recipe, it comes out perfectly without fail
Laughed so much at the "add it to that" bit... this is so true!
I really needed to convey the intense excitement in which I feel towards hollandaise being used on all things.
The person that I love the most in the entire RUclips who does the best cooking videos ever! 🥰
I made this yesterday and it was delicious! I can't have lemons because I am allergic to most fruits, so I used crushed vitamin C instead. I love to bake and always feel bad throwing out the egg yolks when a recipe doesn't call for them. Now I can use them for something that is more of a savory treat!
Using your pills that way is smart so you don't have yo eat them straight. But if you are going to replace the lemon in this particular recipe. You should probably use something with similar acidity like vinegar as the pill won't have any acid to loosen up the mixture.
@@mainaccount0007 niceee
You can replace the lemon with a splash of vinegar if you just need some acid in the recipe. Personally I like white wine tarragon or appeal cider vinegar for hollandaise sauce as I don't care for lemony hollandaise.
Just made this today and OMG!!!! WHY HAVENT I MADE THIS SOONER??
I wish this tutorial would show the time he spends whisking, the egg consistency to the camera in each phase, and the exact fire or temperature of the bowl should be. My eggs came out creamy lumpy and the butter was surrounding the egg mixed with butter.
Keep experimenting, you shouldn’t cook following every step like a robot. Keep making mistakes, you’ll get better by adjusting, and he did say if it’s thick, dilute, if it’s thin, keep whisking and steaming
Very reassuring to see young people embrace tradition. This is an excellent, even joyful, demonstration in an American vernacular. Well done, young Sir!
You should make English muffins!
Yes do English muffins !!!!😌😊
Funny you should ask, that was actually my next thought after doing these. They wont be the next upload, but they will be coming soon! :D
@@JoshuaWeissman thank you!!!! I love all your videos. Thanks to you a have a 3 month old sourdough starter and I'm in love with it 💗😚😄
@@JoshuaWeissman The Tartine recipe for English muffins changed my life.
@@JoshuaWeissman this was a year ago
The best hollandaise recipe and method on RUclips 💯
I stopped watching Youporn since I discovered your channel! :D
He makes you horny or what?
@@kasurbuluk1680 Food porn
@@kasurbuluk1680 yes
a 15$ amazon immersion blender is the best thing I've ever bought for the kitchen... Hollandaise in 3 minutes... it's worth it
Made my first eggs benny today and it turned out great!! Thanks for the video :)
I had Eggs Benedict for the first time at a restaraunt last night and the hollandaise was cold by the time it got to me. I sitl lloved it and decided I head to learn to make my own! thank you so much!
One time i ordered pizza with hollindaise on (its so good try it) and they FORGOT it on all 3 pizzas and i was so angry i made my own hollindaise sauce so now thats a life skill i have (it split relentlessly but i saved it and the pizza was amazing)
I've watched a lot of your videos but this was the first one I cooked. In butter, counting to 15 for each side, I pan fried some deli ham (the type you eat right from the package) which works if that's what you've got. Also, I added at least 2x the amount of lemon juice.
I feel like I've had delicious Hollandaise sauce on more than one occasion, but it's been so long that I forget what it tasted like. I made some recently and thought it tasted like overly acidic butter mayonnaise... and not in a good way. Does butter mayonnaise sound like a reasonable description of the sauce?
a lot of premade dressings from stores seem to taste like mayonnaise to me. i think mayonnaise is a mix of vinegar, egg and oil so maybe it's not all that surprising. fat/acid/egg seems pretty common.
béarnaise is delicious though. but it has a bunch of herbs in it.
One of the top cooking channels on RUclips!
Protip: It freezes amazingly well, identical to fresh so long as it's reheated to the same temperature. Pour into an ice cube tray and get a ziploc fill of hollandaise ice cubes to pull out as desired.
(Actually, any liquid freezes perfectly. Only thing that messes up are moist solids, like moist vegetables)
"Ice cube tray"
*adam ragusea's bolognaise sauce flashbacks*
By the time you've defrosted it you could have zapped up hollandaise in a microwave!
Yep soft butter, egg yolks, lemon juice, etc, give it a quick mix then microwave for 15 seconds at a time stirring well after each time. Takes about a minute or so in total but just keep going until the required consistency. If it gets too thick add half tablespoon of water to thin it down.
My microwave is 1000 watts usually takes a minute and ten seconds .
Try it, nothing to lose but remember short bursts and mix since too long and you get scrambled eggs!
Thanks to Noreen for her take on this Microwave Hollandaise.
Nailed it, finally! Worked perfectly. I tried all the other methods and failed mostly, but this worked perfectly; Big Thanks.
Personally I like to add a touch of worcestershire and white pepper to my hollandaise. gives it a bit of a pop. :)
Excellent video. Great tip on putting the sauce in a thermos type of container to keep it hot while prepping the other ingredients. TFS
day 451 of living in joshua's pantry: it's actually pretty ok in here
Thank you for sharing your tips. This is the first time, I have made it homemade. That has changed. Your recipe was prefect.
I'm seriously so in love with you and your channel !!!!!
I melt the butter before hand and add it slowly. I like it a bit more lemony so I add the zests of a lemon and a full table spoon of lemon juice. Don't forget a bit of paprika when you serve.
Hollandaise sauce is French but strangely enough Eggs Benedict are not! I'm an American living in France. A few months ago, I told colleagues at work that I had made Eggs Benedict. They had no idea what I was talking about. From what I later read online, Eggs Benedict were invented in New York. What adds to the confusion is that the word Benedict is French : Bénédicte.
Love how i watched u go from fb videos to yt star u been my fav chef for years bro keep it up
Gordon Ramsay is proud
But it's rawwwww
Gordon said you should never put hollandaise on fish. He's furious after watching this...
Ive been making old school hollandaise since I was 15 and its become a family favourite! Ive always been convinced old school methods are always the best
Man, my glass bowl broke while trying to do this, is there a specific type of glass bowl that I should be using?
Johnny Locke Pyrex!!!!! Make sure the glass isn’t like freezing cold when you put it on the double boiler, sudden changes in temp can crack it
Pyrex homie
I love your videos. I’m a Joshua as well and when I would search a how to or recipe, I would always use the videos you provided without even realizing it was you until I did and I hit that subscribe button. I think you’re very good at what you do and making what food items can seem to be difficult to create you always have a way to do them with regular household items.
You know, in Canada, we don’t call it Canadian bacon. We call it peameal bacon. *the more you know!*
Another reason Canada doesnt exist.
Excellent from Papa.
My version is a bit different:
I've been successfully preparing my hollandaise directly on the stove in the pot. If you have good control, you don't need an additional bowl.
In Germany, we use the base as reduction of white wine and vegetable stock with some herbs such as bay leafs etc. Then I beat the eggs foamy directly on very low heat and adding the nut butter. Slightly browned butter is way more elegant than just plain melted butter.
I hope Papa will try it out my way and make a new video for comparison.
I failed at everything making hollaindaise
Thanks to this video I finally pulled it off !! I tried other methods before and failed miserably. Adding the butter in cold cubes is a game changer.
I'm watching all your other videos right now !
You know what's missing?...
"B-roll"
Thanks, I've tried so many methods but this is the one that actually worked! I probably overcooked it because of how thick it got but I'll do it better next time
WTF is 3/4 cup plus a tablespoon of butter!? Who measures butter like that? Is it a stick? 2? How many tablespoons of butter?
Grams????? What about grams?????!!!!! You criticize a bad measuring metric and propose an equally bad one
Most butter sticks have the measurement on the wrapper :)
@@Alexgofri use a scale and up your game
@@TiredChef93 i’m just telling the person in case they don’t have one? you never know if they may not be able to afford one or something
great job man, me and my wife went through gastronomy college here in Brasil, i just recent discovered your channel, and u have this "light" energy which really helps to understand best the HOW and WHY of things, i've learned most of the things u do, but i always discover new technics while watching you, i want to thank your hard work man, it'snt easy our life's inside a kitchen, and you still manage to find time to do this fucking amazing channel and videos
No. No. He didn't say "Shall we" before he started cooking. :(
I learned to make Hollandaise sauce back in the first kitchen i worked, we did it there with clarified butter instead and without using steam, gonna try this method, thanks for sharing bro!
I would just like to say I failed twice to make that sauce and i decided to try another video, happened to see yours, made it first try no problem easy peasy!
Thanks for the Video Josh. I made it this morning and it was great for a first attempt
Why am I just now seeing this? I hate blenders, and I love using simple, universal kitchen tools. I am genuinely mad that hollandaise isn’t always made this way. This is so much easier! Thank you so much!!
whoa, out of all the things, and all of your videos I've watched, fork splitting english muffins is a new thing I've learned that I can actually do!
Just tried this tonight for the wife's birthday dinner. Came out perfect. Definitely taste test and adjust, she liked more lemon. But this is a solid recipe and method.
I’ve tried the blender hacks before, and the results have been unsatisfactory, (thin, split). This actually worked perfectly.
I did it with a stick blender. Just need to make sure the butter is hot enough and that you have enough butter. However, I think this is the safe method, just takes more time 😅
nicely done Jason, years ago Julia Child and i did the bowl, pan kind of thing~ now , however, an Emersion kind of girl, if it's easy I do that because I spent many ,many hours with the whisk and bowl everyone should do it~ and keep a bowl of ice nearby.
Its about time I found a straight forward recipe of any kind
I worked foh at a popular brunch spot for a hot minute, and duuude on weekends the line chefs would make us a double batch of fries and hand over all the leftover hollandaise at the end of the shift. It was hands down the best part about working there; so good.
Still one of my favorite Josh Weissman videos!
Although, I do LOVE all his videos. 💙
His stuff never gets old, especially.... B-roll! 🎶
Side note: To my knowledge you can replace the lemon with something of a similar acidity level if you can't eat it, like vinegar. However lemon is prefered as it helps the taste so if you use vinegar make sure to flavour it up.
Braahhhh!! This hollandaise was so legit. I thought I invented the cold butter hack (not really, but kinda..) lemon juice instead of a reduction✔️. But you lost me with the sugar.. and yes, I tried it before posting this! Lose the sugar and sub with cracked pepper.. just my 2 cents. Keep up the good work though! Great content and legit skills.
You made this so much simpler than some of the other videos I’ve seen and appreciate it
Wow!! Josh's quality has improved so much!!
Just made this and boy is it so much better than any blender type recipe
Can’t count the amount of times I’ve used this recipe. Thank you for thissssssssssss
I don't own a blender or submersion blender. I get tired of seeing all these delicious recipes, and they all use a blender. I wish they would show how to make them without all the gadgets. This was a great learning video.
2 years working in the kitchen and i still use Josh’s method, its always a good practice to use the basic equipments instead of relying on high tech equipments.
Unless we are fully booked then yeah fuck it the blender it is 😂
I could taste it just looking at it...this is my next try...thanks for sharing.
This is one of the best recipes that I can make on the fly now. I just made it and I cant believe how incredible it is! Thank you good sir.(Tip of the hat)
I love watching these videos, i have never seen this method with cold cubes of butter to emulsify the hollandaise
You can get a breakfast poutine in some breakfast restaurants in Canada. French fries, cheese curds with hollandaise sauce!! It is the best!!
It’s five years later but hey, better late than never, right Joshua?! You said your hollandaise was a little too thick - no it wasn’t, it was just right. That is the consistency it should have. I will definitely try your recipe and method. Honestly, I don’t understand why you didn’t use melted butter, as your method with diced butter I am certain takes longer but hey, nothing wrong with your method dude, as it is ‘your’ method. I haven’t called anyone dude since I had hair your length and was your age. Nowadays, I don’t have hair but I do have a lot of age!! Bummer, man! Best regards from the Giant’s Causeway Coast of Northern Ireland. 😎✌️☘️
You can get a blender at a garage sale/estate sale/resale shop for $5-10. Heat the butter to almost boiling in a glass measuring cup in the microwave. Put the egg yolk and and lemon (I add a touch of brown mustard) into the blender and whup it at the lowest speed, then very *gradually* pour in the hot butter while the blender is spinning. Friggin easy and works 100% of the time. So quick and easy you should do it LAST, not first, so it is fresh and yummy whipped goodness. Cold hollandaise is glue.
Toast the English Muffin first.
Then poach the egg, pouring straight into the water from a the smallest cup or bowl thing you have. You want to release it into the swirling water, not drop it in from above the waterline. Plopping it in gets that stringy white mess you see in the video.
Pro Tip: using the freshest eggs reduces strings of egg white.
Pro Tip: let egg warm up to room temperature first for best results (whatever you are doing with that egg you don't want it cold. It won't cook evenly)
Pro Tip: No Parma ham lying around? Can't afford Canadian Bacon? SPAM, Baby! Slice it thin and fry it first.
Hollandaise is good on lots of things besides Eggs Benedict. On asparagus is a classic but goes w/ steak, any hot green veggie, on a hot sandwich or sub. You can mix in all sorts of stuff into the sauce, thyme, rosemary, dill, fancy mustard, Taco Bell Fire sauce. You can dice up a clove of garlic or add a touch of granulated/powdered garlic and add it to the butter as you heat it. Don't add too much. A little hollandaise goes a long way and add other flavors gently. The sauce is rich and subtle. You don't want to drown out the smooth creamy goodness by overdoing the spices.
Have fun.
Best Hollandaise recipe ever, without a doubt!!!!!
I worked under a chef once who made his hollandaise in the fryer!!! Yup. Metal bowl on top the hot oil lol
Excellent recipe, came out perfectly, thanks, ill keep watching
I followed this Hollandaise recipe (with a few tweaks of my own for my tastebuds) and it was a solid method and it made an amazing sauce.
Eggs Ben, beautiful always. It’s a nice touch to dip the eggs in hot water to rinse off the vinegar though, as it tastes a little better. Unless you like the taste of vinegar of course. I love your videos and tips. Always a treat and then I try them all. Thanks.
we use hollandaise sauce on top of chicken! we add a slice of ham and H sauce and it’s amazing!
10/10 on this recipe. A little smoked paprika throws it over the top and is a favorite in our home!
I don’t even care about the hollandaise, I’m watching just because I love to hear you talk, you sound so passionate! 😂♥️
0:00
POV: You are a cat who's decided to nap in this man's cupboard only to be awakened by him enthusiastically telling you about cooking.
I came here because of quarantine but I didnt have lemon, english bread and that kind of ham so I had to improvise. I almost gave up with the sauce halfway through because it wasn't thickening, then I whisked it a few more times and it finally did. I also couldn't make a perfect poached egg the first time so the yolk got mixed with the white. I used toasted breadpan and some cheap ham to substitute. While I was plating it, the sauce became more liquidy than I had imagined. Despite of all the errors, it actually tasted pretty good and I think I did a good job on my first try lol
Literally watching this to pass my hollandaise practical this tuesday. Hopefully it goes well!
Legit this is exactly the video I was looking for. I was so upset seeing "Easy 5 minute hollandaise" and these ppl were telling me to empty my bank account for one meal. Thanks so much!!!!
Just got on your channel and really like your format. You show some good cooking skills and that's rare on RUclips. I would clarify the butter instead of melting it like that. The result it's going to be much smoother and lighter. Said that I wish you all the best and keep going with new recipes!
I love eggs benny so much I named my son Ben. Not even kidding. I didn’t do it on purpose but hollandaise is life. And British Columbia, Canada style with smoked salmon and a bagel, sprinkled with dill to garnish and pink sea salt.....it’s 3:40am and now I want this! 🤤