Aidansreviews Productions - Yes, but outside North America not all butter would necessarily be sold in the same 4 quarter pound sticks. Part of the fun of RUclips recipes is seeing a global reach.
As a chef for a high end catering company we use this method for many sauces and dressings but in batches up to 5 gallons. Adding a bit of Dijon mustard helps the emulsion to stay together. We also use a cambro and a Hobart stick blender about 3 feet tall. Doing events for hundreds of people it would be futile to attempt it with a wire whisk
so I guess even at high end places there are tricks or really not that the traditional way. just like I have heard many high end restaurant use frozen fries which I heard it create more consistency and actually taste better.
@@yeeaahhzzrestaurants will usually keep them in whipping siphons that can also make the sauce itself, you can keep them submerged in a sous vide bath. Another way is to keep them in a thermos but that doesn't guarantee a consistent temperature over an infinite period like sous vide does.
Thank God! Someone finally got it right. I have seen far too many videos telling people how to make "Hollandaise" sauce except they actually use the recipe for Bearnaise sauce. These are not the same! Hollandaise is egg + butter + lemon...that is all! Thank you, FoodLab for getting it right!
I’m a professional Chef and Restaurant Owner, this video is absolutely fantastic ! I learned to make this sauce the old fashioned way, but this is an great alternative when you need it fast ! Thanks for uploading !!
This video has been around a while. But there are two points worth mentioning: allow the eggs an lemon to come to room temp if stored in the fridge. This will allow the sauce to be as hot as possible when made. When made have a wide mouth thermos and rubber or flexible plastic spatula handy. When the last drop of butter is incorporated in the sauce immediately spatulate the sauce in to the thermos and screw on the top firmly. Your sauce will set up, and remain hot for more than a hour. Because this is so easy you can make the sauce at the last minute but it needs a few minutes to set up, hence the thermos. But this is brilliant and completely easy!
For those still struggling with runny finishes, remember the butter mix must be very hot, egg yolks already room temp and really you should heat the glass up, as that really helps with initial blending (and cooking) before the butter is slowly added, (very slowly in little steps initially). In the traditional method, remember the bowl is firstly being heated over the boiling water pan and the whisking starts in earnest at that point. Hot glass and sufficient blending, before adding the hot butter mix.
Thanks for the clarification. I love Kenji, but I feel like he left out crucial info here. He temped the butter in the pan, but surely the critical temp is what it is in the Pyrex jug immediately prior to being incorporated into the blended sauce, and its temp could be way lower after being transferred to the cold glass vessel. He doesn't say anything about warming it up first, so we dunno if it's perhaps *meant* to lower the temp, maybe to prevent overcooking the yolks. I'm glad you clarified the point for us, cheers.
Just made this for my wife on mother's day breakfast. Worked out perfectly. With the measurement here what I used... 4 Egg yolk, 1/2 cup of butter, 1 to 2 Tbsp of fresh lemon juice, 1 Tsp of salt, and pinch of cayenne pepper. So simple and fast. Glad that I found this videos...
1 tsp of salt is waaaay too much. I used your recipe and only used 1/4 tsp salt and it was still too much. 1/8 tsp is about right unless you want a salt lick.
@@techinet2460 I used unsalted butter, 1 tsp salt is way too much. It's a good recipe, but I highly suggest people start with a small amount of salt then add it to taste rather than risk ruining the entire batch. It's easier to add salt than remove it.
A perfect recipe… Just tried it for the first time. You do a great job in helping us understand the chemistry behind making the perfect hollandaise sauce.
This recipe took three attempts for me to get right: #1 the butter wasn't hot enough (sauce didn't thicken). #2 butter was too hot (scrambled yolks) #3 poured in the butter just as it started bubbling (bingo!)
Instant read thermometers are your friend. Get your butter to ~210-220℉ and you'll get this right on try #1. Note: especially important if you are using the microwave: it will probably be liquid by 160℉... so keep going. I had to get it to the target temp at under 50% power, because the water was steaming out and causing the butter to foam up.
Well my theory is after 2 attempts, and a 3rd success, butter hot, yes! However, my issue was not pouring the butter in s l o w enough!! 😁🎉👏 give it a try just by making sure you are slowing letting them egg/butter emulsify and that takes a couple seconds and slowly adding more butter!
I was a professional prep cook. Wish my chefs had appreciated "tricks". Sometimes "pomp" and traditional methods get in the way of successful results. This is 💯% pure GOLD! Thank you!
The "traditional" ways that us chefs use are mostly out of repetition and reprimand. I would have a quarts worth of hollandaise stripped from my hands and poured in the trash, simply because my chef watched my whisking. It was not the figure 8 motion which creates the proper emulsion and nappe consistency. It's not that we dont enjoy a trick or two, but keep in mind, it was either do it correctly, or lose your job.
Works great, do it this way all the time, one thing I do different ,is I heat the butter in a measuring cup in the microwave. It saves on washing a pot.
Yeah! Me2, works great! Just stop the micro as soon as you hear a "pop", thats the water boiling and can cause the butter to explode inside your micro.
Made this today for the first time after buying a hand blender (for this very reason) and it turned out SO good! I thinned mine out a bit with some more water, and then I added a tiny bit of Dijon mustard and about 1/2 tbsp of warmed cream cheese. So good and so rich!
Used this method this morning for breakfast…very easy. Have been wanting to make eggs benedict for a while now, never made them before. Have been watching videos and this method caught my eye. This was by far the easiest and turned out great. Will def make this sauce more often for other things. Thank you sir for sharing your genius!
Just did this for my wife for Mother’s Day. It worked perfect. She loved the Eggs Benedict a lot more than the gutters and downspouts I got her for the house. Oh well, no one is perfect.
just pop the butter in a microwave safe measuring jug and melt it in the microwave. the moment it started bubbling i took it out and poured it like that, perfect hollandaise, no need to use a saucepan
DO NOT DO THIS. MEASURE THE TEMPERATURE. I just tried this and i don't know why I didn't check the temp... But you should. Got a very runny hollandaise
It worked perfectly! We just had a very nice little easter lunch: fresh bread with salmon, poached eggs and of course a perfect hollandaise sauce! Thanks so much!
I always wanted to do eggs Benedict but the hollandaise sauce always intimidated me. I had everything ready to go with another super elaborated recipe and last night I decided to check one more time online and found your video. After reading all the positive reviews I decided there was nothing to loose and the procedure was super simple. Well, let me tell you, it was a success, I had eggs Benedict before in a high end restaurant and this hollandaise sauce came out the same, it not better, and the best part is that you were right, it only took 1-2 minutes to make. I did put 1/2 tsp more of lemon juice and 1/2 tsp more of water and it came out DELICIOUS. Thank you so much again. :)
So easy! It tastes great. I have never made Hollandaise Sauce before, it was really really good and oh so easy, thank you! I had always been afraid to try it, it always looked so complicated and time consuming. So this is perfect, thank you again.
I have made the switch in the past 3 years to the keto way of eating with the help of my doctor. I've been very successful but I find that I do miss many sauces and gravies. This hollandaise sauce perfectly meets the requirements of my diet and your method has proved itself time and again. 100% foolproof
½ stick = 2 oz. butter. Usual ratio is 1 yolk: 2 oz. butter. Easy to scale up. It's a challenge to get all of the sauce out of the container and off the blades. I was more comfortable melting the butter in the measuring cup in a microwave. Otherwise, pouring the butter into a cool measuring cup might cool the butter enough to endanger the complete cooking of the egg yolks. My first try came out great. Thanks!
Not really. Lift the tool to slightly above the sauce and let it run. The sauce will come off the blades. Use a small spatula to get it off the container.
OMG it was perfect!! Thank you so much for sharing! I cannot tell you how many times I ended up with scrambled eggs....too many times to mention! This is now my go-to method for making that sauce!! 👌
I have never made Hollandaise sauce before. But I absolutely love it, and I have been settling for the stuff that comes in a dry mix that you just mix with water and heat up for a very long time. I tried this recipe for the first time and I will never by the packet stuff again. Thank you!!! If you don't own an immersion blender GET ONE and make this sauce. You wont regret it!!!
My chef used to use large bottles of tarragon in vinegar, (the vinegar only) instead of lemon which is technically Bearnaise although Bearnaise is actually just Holondaise with fresh tarragon chopped in. I loved it as it was so much yummier, and so did the customers who lined up down the street to get it. He also used to roast the peameal with a dijon/ peppercorn and fresh rosemary crust, thick slices. Also make sure to use a top quality muffin as well, as cheap ones just don't cut it.
I seriously can’t wait to try this. I’ve actually mastered making perfect poached eggs in the microwave. I find myself making 1 minute poached eggs over toast often now that my friends hens are laying eggs. I LOVE good hollandaise sauce but I don’t have a double broiler set up or even want one. Can’t wait to make my poached egg toast with some sliced tomatoes and top off with this sauce. Yum!! Another fast easy breakfast I make is my super quick “monte cristo” breakfast. I just purchase a box of those frozen French toast slices (found next to frozen waffles at the store. I put one piece of French toast on a plate still frozen. I lay a slice of American cheese on it. I add a couple thin slices of good ham and Turkey…then add a slice of good Swiss or gruyer cheese. I microwave it for around 90 seconds. Sometimes more. Until it’s all warm and cheese is melted goey. Then I add a dollop of my favorite homemade strawberry or blackberry jam on the side. To eat you just add a little jam to every bite. Omg it’s not as good as a monte cristo from a good restaurant…. But for a dollar or two worth of ingredients (get good quality meat and cheese) and 2 minutes time, I have a really yummy breakfast. 😊
Followed your recipe for hollandaise and it came out perfect. So easy, so good. Thank you for that and your method for poached eggs. Used a strainer to get rid of the loose whites and we had excellent poached eggs and hollandaise sauce.
Also, if you're making a large batch, 4+ egg yolks, you can use a food processor instead. The ratio I use is 1 stick of butter per 4 egg yolks. Just be sure to get your butter in quickly. To speed up the process, I actually melt my butter in the microwave until it's bubbling and then quickly add to my yolks/lemon juice in the food processor. Of course, I started making my hollandaise in smaller batches using the whisk method and found it to taste so much better that I've stopped using the food processor method entirely. I'll give the immersion blender method a try but I think the whisk method will still taste better. Even though it is MUCH harder to do.
Tried this recipe after my lil girl pestered me that I still owe her Egg Benedict for breakfast which I promised her for her birthday. Just followed the instructions and voila…Hollandaise sauce ready. She enjoyed her breakfast and plenty of praises for me. Thank you for sharing this recipe. Will keep in my recipe book. God bless you.
This is AWESOME, I managed to do hollondaise before, although i tried to do one earlier and I absolutely messed up - 40 minutes of work for nothing! Just tried your method and the results are just amazing, perfect hollondaise after not even 2 minutes of work! Thanks SO much!
Wow, JUST tried this: pretty solid/foolproof way to do it! Metric Conversions (for 1 egg-yolk version): 5g of water + 4g lemon juice (+ yolk & salt pinch) & 30g (salted) butter (brought to 100ºC).
You can make mayonnaise like that. 1 egg, 1 tbsp mustard, lemon juice, salt, 1 cup oil (sunflower or very very soft olive oil). But you put it all in and start blending with the first 10 seconds holding the blender still. Done in 20 seconds.
My husband followed this video and made the sauce for the first time this weekend for Mothers Day. Was delicious!! All 9 of us raved about it, some said it was was the best they've ever had. Mom orders Eggs Benedict at restaurants and now she wants a hand blender to make this recipe at home.
Now this is a fantastic video, a lot of others will tell you what might go wrong, but here we’re shown the good from the bad... I’m going to assume that all of your other videos are just as informative, so yeah... subbed
It's the day after Xmas, as I write & I decided to make myself Eggs Benedict as a treat. I've made Hollandaise the traditional way a number of times before, but it's a chore. I decided to use my rarely used hand blender & follow this procedure. It came out great! My only danger being that I want to eat all of it (a whole stick of butter.) It came out fluffier than when I've made it the traditional way. That's not a bad thing. I think I'll be doing it this way in future. Thanks!
Written instructions for Hollandaise Sauce using a Stick Blender: Tools: Small saucepan Probe thermometer Glass measuring jug (pre-warmed and dry) Stick blender and its narrow container Insulated wide-mouth cup/thermos - pre-warmed - with screw-down lid Flexible silicone spatula Ingredients: 1 very fresh and large, room-temperature egg (separate the yolk and whites. You’ll just be using the egg yolk). 1 tsp water 1 tsp room-temperature lemon juice Pinch of salt (Optional: add 1/2 tsp of Dijon mustard to help the emulsion stay together, and for depth of flavour) 113g unsalted butter (Optional: a pinch of cayenne, if that’s your thing) To serve: best quality English muffin, with some crispy bacon, smoked salmon, smoked haddock, wilted spinach or avocado. Add a perfectly poached** egg on top. Method: 1. Add the egg yolk, water, lemon juice and pinch of salt to the bottom of the blender container. 2. Melt the butter in the saucepan to 104C - till hot and just bubbling. 3. Pour that butter into the warmed glass measuring jug. 4. Place the blender into its container and start blending. 5. Once the first ingredients are combined, very slowly add the hot butter, whilst continually blending. 6. Over the next 30 seconds slowly add all the hot butter, being especially slow at the beginning. 7. As soon as it’s all combined, use a spatula to transfer the hollandaise sauce to the warmed thermos and screw the lid on. This should keep it warm for up to 1 hour. **To cook a poached egg perfectly, see Chef Adrienne Cheatham’s wonderful and foolproof method: ruclips.net/video/mrq3iZcvHAw/видео.htmlsi=-vwcaW6aGUa_gA9q (For those of you not familiar with this yet… To copy and paste this recipe, using a recent iPhone…screengrab this comment of mine. In photos, crop the image down to show just my full comment. Press ‘done’. Now press and hold on any of the type, then drag the selection handles at either end to select the complete text. Release your finger, wait for ‘copy’ to appear and then select that. Now you can paste this into any appropriate app on your iPhone or iPad. Best wishes, all. 🙏)
This worked well enough for me. I don't have an immersion blender so I used an electric mixer, just one whisk and a narrow container. Not as immersed as yours but better and easier than my other attempts. Also I used salted butter and added salt as per the recipe so a bit in the salty side lol .Thanks for your tips 😊😊
Great video!!! We had to make hollandaise in culinary school. After two years of making it the hard way, a chef showed us how to make it in a blender (just like yours except in the stand blender instead of the hand blender). All that time wasted doing it the hard way....LOL. and believe me it tastes exactly the same.
So you added the egg yolks salt and then hot butter,then blended it ? Or did you do it gradually if it’s a blender. I also have a small electric mixer .Thanks.
You are an awesome cook, I just bought your cookbook. Already I have learned so much. I'm going to try your prime rib cooking method. Can't wait to see the results. Thank you, keep the videos coming!!!!! Happy Holidays to you and your family.
Tried twice, used a thermometer (pouring into a glass jug after heating makes the butter quickly lose its heat btw, if your saucepan can pour easily I don't know what the point of this step is), used a cup just bigger than the blender, tried once at half speed and once at full speed, poured slowly, gave the blender a little jiggle... Both times it was runny. What gives?! Edit: ok, so I didn't give up and tried a 3rd time using a bon appetit recipe. Instead of stick blender I used a food processor's juicer blender attachment which sounded like it has more power, didn't transfer the butter from hot pan to cold glass... And it worked. Finally. Too late for my breakfast, but at least I know what to do for next time.
ive tried so many attempts and still failed. I use 113 grams of butter one egg yolk a teaspoon of water and lemon i get my butter to 220 and add it slowly while blending and my sauce is still runny. I dont know what else i can do to change it. Do you have any tips since your one kept coming out runny as well.
just made this, I've never made hollandaise before but I have made mayo once 5 years ago. this was very easy and worked perfectly even though I thought I poured the butter too fast. I also used a regular blender, the pot to pour the butter, and a meat thermometer. still worked great! very happy!
"The road to a perfect Hollandaise sauce is paved in broken sauces". (1:15). Like the humour, Serious Eats; and thankyou for you insightful tips. I'll be watching my step; I trip easily!
After watching the video and reading through the helpful comments, I've aggregated it below so it's in one note. Feel free to copy into your own recipe books! Allow the eggs and lemon to come to room temperature if stored in the fridge. This will allow the sauce to be as hot as possible when made. It's better to pre-warm the wide-mouth thermos by pouring in some hot/boiling water for a few minutes. When made, have a silicone or flexible plastic spatula handy. When the last drop of butter is incorporated in the sauce immediately spatulate the sauce into the thermos and screw on the top firmly. Your sauce will set up, and remain hot for more than an hour. Because this is so easy you can make the sauce at the last minute but it needs a few minutes to set up, hence the thermos. Into a blender's cup: 1 egg yolk, preferably at room temperature 1 tsp water, preferably at room temperature 1 tsp lemon juice, preferably at room temperature a pinch of salt Directions: Allow the eggs and lemon to come to room temperature if stored in the fridge. Pre-warm a wide-mouth thermos by pouring in some hot/boiling water for a few minutes. Melt a stick (1/4 pound, 113 g) of butter until it is hot and bubbling. 210F is the desired temperature. Pour melted butter into a glass measuring cup to let us gently drizzle it into the blender's cup. Blend for a minute while slowly drizzling in the hot, melted butter. Empty the warmed thermos. Pour hollandaise sauce into the thermos. Enjoy the hollandaise sauce!
Thank you!!!! Perfect hollandaise this morning after trying this method. Breakfast was a triumph and I got multiple compliments from my significant other.
Just tried this and......wow! It was delicious and very easy! I added a little more lemon and salt, but thats just personal preference! Thanks for this!
I’ve been making it this way for years, and it can still mess up. Make sure your egg is not straight from the fridge! Let it sit out for at least 15mins (separated, not in its shell). Also, it can be done without the thermometer. Make sure the butter is bubbling before you put it in the glass jar, then start pouring it into the egg straight away. Don’t let anything cool down too much.
I knew that would work. I've done much the same with an upright blender. Haven't got one now but I do have a stick blender. Thanks for the proportions.
Tried it twice but didn't work at all. Sauce was way too watery. Butter temperature was bang on (~220F) and I tried with both speeds of my immersion blender but same result!
***** Really? On my first try it was absolutely perfect. Just make sure the butter is pretty much boiling. I didn't measure the temperature, I just added the 1 stick worth of boiling butter into the narrow cup that I was using to blend everything. And remember, it's a teaspoon of water and lemon juice, not a tablespoon.
I had the exact same thing happen to me. We ended up whisking it by hand with more lemon juice and butter by hand until it emulsified. Tasted great when it finally came out, but it was watery thin when I used Kenji's method. I still can't figure out the discrepancy.
I've made it in a SS bowl over simmering water, it always worked for me, no issues. I always use Julia Childs recipe/ratios and now just put it in a Bellini Kitchen Master. When I return I've got perfect Hollandaise while I was somewhere else in the house. Nothing beats good kitchen tools and a little knowledge of the techniques.
Well, well this was an absolutely fabulously recipe. I was looking for a way to impress my fiancé of three years. He loved his breakfast so MUCH....he got down and proposed....ring and all. Thank you so much...my future kids will know threre's "Magic" in this sauce. Thanks again.🙂
Brilliant! Uses the time-tested method for producing that other famous culinary emulsion - mayonnaise - for making hollandaise! Makes total sense! Gotta try this soon!
I did this process but some things were different. I used: 1 egg yolk 4 tbs of butter 11/2 tsp of lemon juice Salt to taste No water Blended yolk with immersion blender, added molten butter little by little. Yes it was watery, so I setup a double boiler with my glass me assuring cup, blended as heat rised and got perfect texture.
Lol it was watery because you dropped in the butter little by little so the eggs never cooked fully to give you the right thickness. If you were worried about overcooking the eggs with too much of the hot butter what you should of done was put half the hot butter in all at once and drizzle in cooler butter thus stopping the cooking and saving you extra steps you went through by not cooking the eggs on the first place
I just found your Vlog.... Please keep'em coming!!!! You've got some great tips!!! I made my wife eggs benedict using your tips and my wife LOVED THEM! First time for every thing I guess ... Thanks
Fail. I followed the temperature and ingredients to the letter, but used a plastic measuring cup, maybe that was my problem, my sauce didn't thicken. Either the ratio of ingredients is off, or my plastic cup cooled the contents down too fast.
How wide was your measuring cup? Were you able to barely fit the immersion blender in? If not (if there was a fair amount of room around the blender), then it won't work. This is a similar method to how I make mayonnaise.
it didn’t work for me either I tried it and it just did not work it did not thicken and it was a hot buttery liquidand it was very annoying because I thought it would work because all the comments said that there’s worked out perfectly and it was great but for some reason mine did not.
I worked in the kitchen at a fine dining restaurant when I was 17. I did salad prep, pre-made crab cakes then fried them on the line to order and made the Hollandaise the “old way”. Always seemed to have a knack for it.
In the video he says "an egg yolk" at 1:32 in the video, and on the website the transcript says "a couple of egg yolks". What's the real measurement? That's quite a big discrepancy don't you think?
Louis Marchant I think I'd go with a single yolk, just because it looks like that's what he started with in the video, just before blending it. I guess if nothing else, you can try both and see which works.
Louis Marchant I failed twice making this recipe using a single yolk and 1/2 cup butter. it ends up way too runny. the third time I used a single yolk but less than 1/4 th cup of butter and it worked. the easy way is to just stop blending after every few seconds and checking the consistency and texture of your sauce. when you think you've got it I guess you can then just stop adding butter.
I think another yolk would be good. Really, it should be about 1.5 egg yolks for a stick of butter according to other recipes I've seen. I make hollandaise often and I rarely have issues making it (the traditional way).
For those with concerns or questions, I hope this helps: www.seriouseats.com/recipes/2013/04/foolproof-2-minute-hollandaise-recipe.html Protip: the comment section is full of interesting info and suggestions!
I have this video to thank for perfecting hollandaise. My hollandaise has become an institution on the morning after Christmas to help soak up the hangover. Nothing better over eggs and bacon than butter and more egg. Cheerio
Iammehican101 Same. I used a single arm on my hand mixer instead. Worked great but beware the butter pour is awkward since holding the hand mixer is more cumbersome than an immersion blender would be.
Tried this today, actually changed the recipe doubled the quantities and made a béarnaise (2 tablespoons gastrique, eggs, 180g butter). Worked out fine, a bit too thick , but some extra gastrique and water and it was perfect. Thanks for this hack, really a good idea. Was not sure it would work so tried this on the beginning of preparing the dinner, no problem, to keep the sauce warm just put on the induction stove on the minimum or in the oven about 65°, keep up an our or more while you concentrate on doiing other things.
butter volume weight chart: one stick
0.5 Cup
113.4g Gram
4 oz Ounce
0.25 lb Pound
0.113Kg Kilogram
8 Tablespoon
24 Teaspoon
Thank You!!!
And 1 teaspoon equals 5g
Thank you!
👍👏
Aidansreviews Productions - Yes, but outside North America not all butter would necessarily be sold in the same 4 quarter pound sticks. Part of the fun of RUclips recipes is seeing a global reach.
As a chef for a high end catering company we use this method for many sauces and dressings but in batches up to 5 gallons. Adding a bit of Dijon mustard helps the emulsion to stay together. We also use a cambro and a Hobart stick blender about 3 feet tall. Doing events for hundreds of people it would be futile to attempt it with a wire whisk
so I guess even at high end places there are tricks or really not that the traditional way. just like I have heard many high end restaurant use frozen fries which I heard it create more consistency and actually taste better.
how can it be stored?
@@yeeaahhzzrestaurants will usually keep them in whipping siphons that can also make the sauce itself, you can keep them submerged in a sous vide bath. Another way is to keep them in a thermos but that doesn't guarantee a consistent temperature over an infinite period like sous vide does.
Thank God! Someone finally got it right. I have seen far too many videos telling people how to make "Hollandaise" sauce except they actually use the recipe for Bearnaise sauce. These are not the same! Hollandaise is egg + butter + lemon...that is all! Thank you, FoodLab for getting it right!
I’m a professional Chef and Restaurant Owner, this video is absolutely fantastic ! I learned to make this sauce the old fashioned way, but this is an great alternative when you need it fast ! Thanks for uploading !!
What's your restaurant called
I have allways used the KNORR brand or some other brand from a grocery store. Cheap and easy! (LOL)
I always start out by clarifying my butter. I've been making it in a robot Coupe for years. Turns out prefect every time.
@@mr.pitjoey2910 ...and shit
@@mr.pitjoey2910 and not hollandaise. As a gluten free person i hate Knorr because I have to ask every restaurant if they make real hollandaise now.
This video has been around a while. But there are two points worth mentioning: allow the eggs an lemon to come to room temp if stored in the fridge. This will allow the sauce to be as hot as possible when made. When made have a wide mouth thermos and rubber or flexible plastic spatula handy. When the last drop of butter is incorporated in the sauce immediately spatulate the sauce in to the thermos and screw on the top firmly. Your sauce will set up, and remain hot for more than a hour. Because this is so easy you can make the sauce at the last minute but it needs a few minutes to set up, hence the thermos. But this is brilliant and completely easy!
excellent tip...I do this for gravy, I have a thermal coffee carafe dedicated to it, but now will have another use for it!!
Great tip thanks
Nice tip and if you preheat the thermos with hot water it keep the contents warmer even longer!
Spatulate...I'm adding that to my kitchen speak.
Are you trying to make harder than ever or so I thunk?
For those still struggling with runny finishes, remember the butter mix must be very hot, egg yolks already room temp and really you should heat the glass up, as that really helps with initial blending (and cooking) before the butter is slowly added, (very slowly in little steps initially). In the traditional method, remember the bowl is firstly being heated over the boiling water pan and the whisking starts in earnest at that point. Hot glass and sufficient blending, before adding the hot butter mix.
thanks for the little and yet important details
The video is great and much appreciated but overrated because it’s not as helpful without clarifications like this - thank you for adding.
Thanks for the clarification. I love Kenji, but I feel like he left out crucial info here. He temped the butter in the pan, but surely the critical temp is what it is in the Pyrex jug immediately prior to being incorporated into the blended sauce, and its temp could be way lower after being transferred to the cold glass vessel. He doesn't say anything about warming it up first, so we dunno if it's perhaps *meant* to lower the temp, maybe to prevent overcooking the yolks. I'm glad you clarified the point for us, cheers.
Just made this for my wife on mother's day breakfast. Worked out perfectly. With the measurement here what I used...
4 Egg yolk, 1/2 cup of butter, 1 to 2 Tbsp of fresh lemon juice, 1 Tsp of salt, and pinch of cayenne pepper.
So simple and fast. Glad that I found this videos...
Good tip!
1 tsp of salt is waaaay too much. I used your recipe and only used 1/4 tsp salt and it was still too much. 1/8 tsp is about right unless you want a salt lick.
@@wpc1013 you have to use unsalted butter just fyi. Its hard to season salted butter.
@@techinet2460 I used unsalted butter, 1 tsp salt is way too much. It's a good recipe, but I highly suggest people start with a small amount of salt then add it to taste rather than risk ruining the entire batch. It's easier to add salt than remove it.
tsp = teaspoon
T. = tablespoon
From my wonderful mom born 1920. 💋
A perfect recipe… Just tried it for the first time. You do a great job in helping us understand the chemistry behind making the perfect hollandaise sauce.
This recipe took three attempts for me to get right:
#1 the butter wasn't hot enough (sauce didn't thicken).
#2 butter was too hot (scrambled yolks)
#3 poured in the butter just as it started bubbling (bingo!)
Thermometer?
Instant read thermometers are your friend. Get your butter to ~210-220℉ and you'll get this right on try #1. Note: especially important if you are using the microwave: it will probably be liquid by 160℉... so keep going. I had to get it to the target temp at under 50% power, because the water was steaming out and causing the butter to foam up.
Thank you guys.. will try it out, tho not sure if it's gonna work on several first try or not. My hand blender seems not as gpod as this one.
Well my theory is after 2 attempts, and a 3rd success, butter hot, yes! However, my issue was not pouring the butter in s l o w enough!! 😁🎉👏 give it a try just by making sure you are slowing letting them egg/butter emulsify and that takes a couple seconds and slowly adding more butter!
Nailed it the first time. Yay me!!! I was shocked.
I was a professional prep cook. Wish my chefs had appreciated "tricks".
Sometimes "pomp" and traditional methods get in the way of successful results.
This is 💯% pure GOLD!
Thank you!
The "traditional" ways that us chefs use are mostly out of repetition and reprimand. I would have a quarts worth of hollandaise stripped from my hands and poured in the trash, simply because my chef watched my whisking. It was not the figure 8 motion which creates the proper emulsion and nappe consistency.
It's not that we dont enjoy a trick or two, but keep in mind, it was either do it correctly, or lose your job.
Japanese proverb to remember:
Focus on one task and succeed. Multi-task and fail at both.
Works great, do it this way all the time, one thing I do different ,is I heat the butter in a measuring cup
in the microwave. It saves on washing a pot.
Yeah! Me2, works great! Just stop the micro as soon as you hear a "pop", thats the water boiling and can cause the butter to explode inside your micro.
how long does it take you to clean a butter pan?
@@rfcalm how long does it take you to figure out you're an asshole
Dude it worked !!!! Even a blockhead like me can do it
MrColdwatercanyon i love this comment for unknown reasons
Youse a Wuss!!
I bet you have greater cooking/baking potential than you think!
Blockhead like me couldn't do it...and I make mayos and sauces, etc AND old school hollandaise. Wondering what I did wrong...still wondering
@@das6708 its been 3 months now. Still wondering?
Made this today for the first time after buying a hand blender (for this very reason) and it turned out SO good! I thinned mine out a bit with some more water, and then I added a tiny bit of Dijon mustard and about 1/2 tbsp of warmed cream cheese. So good and so rich!
Used this method this morning for breakfast…very easy. Have been wanting to make eggs benedict for a while now, never made them before. Have been watching videos and this method caught my eye. This was by far the easiest and turned out great. Will def make this sauce more often for other things. Thank you sir for sharing your genius!
I couldn't wait, just made it. Totally Excellent ! One tip: If your using salted butter, don't add more salt.
^ this! Figured this out the hard way.
A stick of butter is 113 grams!
250g is better
Love you Kenji, thank you!
Thanks, I was about to search the web for this information!
I was just on my way down to the comments to let people know the difference between a US and an EU stick of butter, but no need!
Or 8 tablespoons, most butter sticks have it written on the paper covering.
Just did this for my wife for Mother’s Day. It worked perfect. She loved the Eggs Benedict a lot more than the gutters and downspouts I got her for the house. Oh well, no one is perfect.
Ooo big man
just pop the butter in a microwave safe measuring jug and melt it in the microwave. the moment it started bubbling i took it out and poured it like that, perfect hollandaise, no need to use a saucepan
DO NOT DO THIS. MEASURE THE TEMPERATURE. I just tried this and i don't know why I didn't check the temp... But you should. Got a very runny hollandaise
Thanks I use the microwave as well
It worked perfectly! We just had a very nice little easter lunch: fresh bread with salmon, poached eggs and of course a perfect hollandaise sauce! Thanks so much!
I always wanted to do eggs Benedict but the hollandaise sauce always intimidated me. I had everything ready to go with another super elaborated recipe and last night I decided to check one more time online and found your video. After reading all the positive reviews I decided there was nothing to loose and the procedure was super simple.
Well, let me tell you, it was a success, I had eggs Benedict before in a high end restaurant and this hollandaise sauce came out the same, it not better, and the best part is that you were right, it only took 1-2 minutes to make.
I did put 1/2 tsp more of lemon juice and 1/2 tsp more of water and it came out DELICIOUS. Thank you so much again. :)
So easy! It tastes great. I have never made Hollandaise Sauce before, it was really really good and oh so easy, thank you!
I had always been afraid to try it, it always looked
so complicated and time consuming. So this is perfect, thank you again.
I have made the switch in the past 3 years to the keto way of eating with the help of my doctor. I've been very successful but I find that I do miss many sauces and gravies. This hollandaise sauce perfectly meets the requirements of my diet and your method has proved itself time and again. 100% foolproof
½ stick = 2 oz. butter. Usual ratio is 1 yolk: 2 oz. butter. Easy to scale up.
It's a challenge to get all of the sauce out of the container and off the blades.
I was more comfortable melting the butter in the measuring cup in a microwave. Otherwise, pouring the butter into a cool measuring cup might cool the butter enough to endanger the complete cooking of the egg yolks.
My first try came out great. Thanks!
Dear god, thank you! Dammit to hell with all the sticks, cups and whatnot "measurements"!
Not really. Lift the tool to slightly above the sauce and let it run. The sauce will come off the blades. Use a small spatula to get it off the container.
excellent guide
I was wondering about the ratio...seemed a bit light on yolk...
Did this years ago in a culinary class that was offered at my high school and we did it with a food processor, came out great.
Can you please share the food processor method?
@@tasmia8879 I have blender I want to try . Any tips ?
OMG it was perfect!! Thank you so much for sharing! I cannot tell you how many times I ended up with scrambled eggs....too many times to mention! This is now my go-to method for making that sauce!! 👌
YOU HAVE SAVED MY LIFE WITH THIS TIP. Am a yatchchef , on board they asked me hollandaise like crazy and with you , everything was veeeeery easy
just made this for the first time ever and it came out perfect.
I have never made Hollandaise sauce before. But I absolutely love it, and I have been settling for the stuff that comes in a dry mix that you just mix with water and heat up for a very long time. I tried this recipe for the first time and I will never by the packet stuff again. Thank you!!! If you don't own an immersion blender GET ONE and make this sauce. You wont regret it!!!
My chef used to use large bottles of tarragon in vinegar, (the vinegar only) instead of lemon which is technically Bearnaise although Bearnaise is actually just Holondaise with fresh tarragon chopped in.
I loved it as it was so much yummier, and so did the customers who lined up down the street to get it.
He also used to roast the peameal with a dijon/ peppercorn and fresh rosemary crust, thick slices.
Also make sure to use a top quality muffin as well, as cheap ones just don't cut it.
I seriously can’t wait to try this. I’ve actually mastered making perfect poached eggs in the microwave. I find myself making 1 minute poached eggs over toast often now that my friends hens are laying eggs.
I LOVE good hollandaise sauce but I don’t have a double broiler set up or even want one.
Can’t wait to make my poached egg toast with some sliced tomatoes and top off with this sauce. Yum!!
Another fast easy breakfast I make is my super quick “monte cristo” breakfast.
I just purchase a box of those frozen French toast slices (found next to frozen waffles at the store.
I put one piece of French toast on a plate still frozen. I lay a slice of American cheese on it. I add a couple thin slices of good ham and Turkey…then add a slice of good Swiss or gruyer cheese.
I microwave it for around 90 seconds. Sometimes more. Until it’s all warm and cheese is melted goey.
Then I add a dollop of my favorite homemade strawberry or blackberry jam on the side.
To eat you just add a little jam to every bite. Omg it’s not as good as a monte cristo from a good restaurant…. But for a dollar or two worth of ingredients (get good quality meat and cheese) and 2 minutes time, I have a really yummy breakfast. 😊
Followed your recipe for hollandaise and it came out perfect. So easy, so good.
Thank you for that and your method for poached eggs. Used a strainer to get rid of the loose whites and we had excellent poached eggs and hollandaise sauce.
works like a charm, even with my coffee frother. Thanks.
Also, if you're making a large batch, 4+ egg yolks, you can use a food processor instead. The ratio I use is 1 stick of butter per 4 egg yolks. Just be sure to get your butter in quickly. To speed up the process, I actually melt my butter in the microwave until it's bubbling and then quickly add to my yolks/lemon juice in the food processor. Of course, I started making my hollandaise in smaller batches using the whisk method and found it to taste so much better that I've stopped using the food processor method entirely. I'll give the immersion blender method a try but I think the whisk method will still taste better. Even though it is MUCH harder to do.
This changes everything. Thank you for this.
I will definitely try this way of making this sauce, thanks for the 1 minute recipe
@@StarsNStraps he was referring to the title dumbo
Tried this recipe after my lil girl pestered me that I still owe her Egg Benedict for breakfast which I promised her for her birthday. Just followed the instructions and voila…Hollandaise sauce ready. She enjoyed her breakfast and plenty of praises for me. Thank you for sharing this recipe. Will keep in my recipe book. God bless you.
First time I've made perfect hollandaise.
Thank you so so much!
This is AWESOME, I managed to do hollondaise before, although i tried to do one earlier and I absolutely messed up - 40 minutes of work for nothing! Just tried your method and the results are just amazing, perfect hollondaise after not even 2 minutes of work! Thanks SO much!
Wow, JUST tried this: pretty solid/foolproof way to do it!
Metric Conversions (for 1 egg-yolk version): 5g of water + 4g lemon juice (+ yolk & salt pinch) & 30g (salted) butter (brought to 100ºC).
Is the butter 113g?
Butter is unsalted, that’s why he adds a pinch of salt. If you are using salted butter do NOT add extra salt.
Great sample of science over tradition, well done.
You can make mayonnaise like that. 1 egg, 1 tbsp mustard, lemon juice, salt, 1 cup oil (sunflower or very very soft olive oil). But you put it all in and start blending with the first 10 seconds holding the blender still. Done in 20 seconds.
Eggwhite with yoke ?
@@zoedively6694 yes,whole egg
Just made this. Easy to make and came out just like the video! It tastes and looks just like you would get in a restaurant. Delicious! Thanks!
It worked like magic! So quick and the sauce tastes soooo good. Thank you!
The best How to Make Hollandaise sauce so far. Thumbs Up!
This video, FTW. Amazing results here!!!
this is one of the greatest videos on youtube.
kenji bless
why am I watching videos about sauces at 3am
Meerp
RUclips literally exists *for* that reason (I was watching Pho vids last night 😂)
O no I am doing the same
It's 3:24 am, I feel you.
Obviously because you can't wait to make eggs benedict for your roomates in the morning and have them worship you as a culinary god.
My husband followed this video and made the sauce for the first time this weekend for Mothers Day. Was delicious!! All 9 of us raved about it, some said it was was the best they've ever had. Mom orders Eggs Benedict at restaurants and now she wants a hand blender to make this recipe at home.
I JUST made this...awesome! I forgot to add the pinch of salt and burnt the butter but it was still edible!!
murdles kudos
Next one will be great! Cant wait to try this!!
😂😂😂😂
Now this is a fantastic video, a lot of others will tell you what might go wrong, but here we’re shown the good from the bad... I’m going to assume that all of your other videos are just as informative, so yeah... subbed
Thank you so much! You saved my grade 12 cooking exam today! ❤
Thank you :) Your method was super easy & it turned out a perfect sauce! Simple asparagus on toasted rye, topped with the hollandaise
Great video. Tip to keep the sauce warm: use a thermos flask!
Now that's a great idea! And so simple! I can't believe I never thought of that! I can't wait to try this.
THANK YOU... I just happen to have one !!
It's the day after Xmas, as I write & I decided to make myself Eggs Benedict as a treat. I've made Hollandaise the traditional way a number of times before, but it's a chore. I decided to use my rarely used hand blender & follow this procedure. It came out great! My only danger being that I want to eat all of it (a whole stick of butter.) It came out fluffier than when I've made it the traditional way. That's not a bad thing. I think I'll be doing it this way in future. Thanks!
I SO needed to find this vid! Thank you (once again) SE!
I’ve adapted this technique and it’s fantastic. Brilliant and the Food Lab book is worth every penny.
Written instructions for Hollandaise Sauce using a Stick Blender:
Tools:
Small saucepan
Probe thermometer
Glass measuring jug (pre-warmed and dry)
Stick blender and its narrow container
Insulated wide-mouth cup/thermos - pre-warmed - with screw-down lid
Flexible silicone spatula
Ingredients:
1 very fresh and large, room-temperature egg (separate the yolk and whites. You’ll just be using the egg yolk).
1 tsp water
1 tsp room-temperature lemon juice
Pinch of salt
(Optional: add 1/2 tsp of Dijon mustard to help the emulsion stay together, and for depth of flavour)
113g unsalted butter
(Optional: a pinch of cayenne, if that’s your thing)
To serve: best quality English muffin, with some crispy bacon, smoked salmon, smoked haddock, wilted spinach or avocado. Add a perfectly poached** egg on top.
Method:
1. Add the egg yolk, water, lemon juice and pinch of salt to the bottom of the blender container.
2. Melt the butter in the saucepan to 104C - till hot and just bubbling.
3. Pour that butter into the warmed glass measuring jug.
4. Place the blender into its container and start blending.
5. Once the first ingredients are combined, very slowly add the hot butter, whilst continually blending.
6. Over the next 30 seconds slowly add all the hot butter, being especially slow at the beginning.
7. As soon as it’s all combined, use a spatula to transfer the hollandaise sauce to the warmed thermos and screw the lid on. This should keep it warm for up to 1 hour.
**To cook a poached egg perfectly, see Chef Adrienne Cheatham’s wonderful and foolproof method:
ruclips.net/video/mrq3iZcvHAw/видео.htmlsi=-vwcaW6aGUa_gA9q
(For those of you not familiar with this yet… To copy and paste this recipe, using a recent iPhone…screengrab this comment of mine. In photos, crop the image down to show just my full comment. Press ‘done’. Now press and hold on any of the type, then drag the selection handles at either end to select the complete text. Release your finger, wait for ‘copy’ to appear and then select that. Now you can paste this into any appropriate app on your iPhone or iPad. Best wishes, all. 🙏)
Thank you, very helpful.
This is a genius hack. I've done this a few times and works everytime. Thank you for sharing.
OMG his works so well, aand it ony takes about 50secs OMG OMG!
This worked well enough for me. I don't have an immersion blender so I used an electric mixer, just one whisk and a narrow container. Not as immersed as yours but better and easier than my other attempts. Also I used salted butter and added salt as per the recipe so a bit in the salty side lol .Thanks for your tips 😊😊
Great video!!! We had to make hollandaise in culinary school. After two years of making it the hard way, a chef showed us how to make it in a blender (just like yours except in the stand blender instead of the hand blender). All that time wasted doing it the hard way....LOL. and believe me it tastes exactly the same.
So you added the egg yolks salt and then hot butter,then blended it ? Or did you do it gradually if it’s a blender. I also have a small electric mixer .Thanks.
Great idea, love that 1 minute approach.
A restaurant I worked at was loved for their homemade hollandaise sauce, but first day I found out the sauce was canned.
You are an awesome cook, I just bought your cookbook. Already I have learned so much. I'm going to try your prime rib cooking method. Can't wait to see the results. Thank you, keep the videos coming!!!!! Happy Holidays to you and your family.
Tried twice, used a thermometer (pouring into a glass jug after heating makes the butter quickly lose its heat btw, if your saucepan can pour easily I don't know what the point of this step is), used a cup just bigger than the blender, tried once at half speed and once at full speed, poured slowly, gave the blender a little jiggle... Both times it was runny. What gives?!
Edit: ok, so I didn't give up and tried a 3rd time using a bon appetit recipe. Instead of stick blender I used a food processor's juicer blender attachment which sounded like it has more power, didn't transfer the butter from hot pan to cold glass... And it worked. Finally. Too late for my breakfast, but at least I know what to do for next time.
What is the recipe?
ive tried so many attempts and still failed. I use 113 grams of butter one egg yolk a teaspoon of water and lemon i get my butter to 220 and add it slowly while blending and my sauce is still runny. I dont know what else i can do to change it. Do you have any tips since your one kept coming out runny as well.
just made this, I've never made hollandaise before but I have made mayo once 5 years ago. this was very easy and worked perfectly even though I thought I poured the butter too fast. I also used a regular blender, the pot to pour the butter, and a meat thermometer. still worked great! very happy!
I was about to ask if you could use a regular blender. Thanks for the comment.
you can keep the sauce in a thermos it's apparently great to keep it warm :)
Awesome recipe. Worked perfectly first time. Will never go back to the traditional method. Thanx so much for sharing. 😁
I did this my first try when you taught me 7 years in the future.
Underrated comment
honestly beastmode on this one kenji
Actually, it didn’t work out perfectly, so I saved it by adding a 1/4 tsp corn starch dissolved in a tbsp water, and it came our great!
"The road to a perfect Hollandaise sauce is paved in broken sauces". (1:15). Like the humour, Serious Eats; and thankyou for you insightful tips. I'll be watching my step; I trip easily!
After watching the video and reading through the helpful comments, I've aggregated it below so it's in one note. Feel free to copy into your own recipe books!
Allow the eggs and lemon to come to room temperature if stored in the fridge. This will allow the sauce to be as hot as possible when made. It's better to pre-warm the wide-mouth thermos by pouring in some hot/boiling water for a few minutes.
When made, have a silicone or flexible plastic spatula handy. When the last drop of butter is incorporated in the sauce immediately spatulate the sauce into the thermos and screw on the top firmly. Your sauce will set up, and remain hot for more than an hour. Because this is so easy you can make the sauce at the last minute but it needs a few minutes to set up, hence the thermos.
Into a blender's cup:
1 egg yolk, preferably at room temperature
1 tsp water, preferably at room temperature
1 tsp lemon juice, preferably at room temperature
a pinch of salt
Directions:
Allow the eggs and lemon to come to room temperature if stored in the fridge.
Pre-warm a wide-mouth thermos by pouring in some hot/boiling water for a few minutes.
Melt a stick (1/4 pound, 113 g) of butter until it is hot and bubbling. 210F is the desired temperature.
Pour melted butter into a glass measuring cup to let us gently drizzle it into the blender's cup.
Blend for a minute while slowly drizzling in the hot, melted butter.
Empty the warmed thermos.
Pour hollandaise sauce into the thermos.
Enjoy the hollandaise sauce!
Thank you!!!! Perfect hollandaise this morning after trying this method. Breakfast was a triumph and I got multiple compliments from my significant other.
1 stick is 1/4 pound. 1/4 pound = 113.398 grams
Europe thanks you
The world thanks you
Tyank you. U saved me ❤
Thanks so much from Holland!
Just tried this and......wow! It was delicious and very easy! I added a little more lemon and salt, but thats just personal preference! Thanks for this!
I’ve been making it this way for years, and it can still mess up. Make sure your egg is not straight from the fridge! Let it sit out for at least 15mins (separated, not in its shell). Also, it can be done without the thermometer. Make sure the butter is bubbling before you put it in the glass jar, then start pouring it into the egg straight away. Don’t let anything cool down too much.
This receipt never dissapointed me. Always good result.
People tend to go overboard with the whisking and forget that hollandaise is considered a SAUCE and not a spread like mayonaise
I knew that would work. I've done much the same with an upright blender. Haven't got one now but I do have a stick blender. Thanks for the proportions.
Tried it twice but didn't work at all. Sauce was way too watery. Butter temperature was bang on (~220F) and I tried with both speeds of my immersion blender but same result!
***** Really? On my first try it was absolutely perfect. Just make sure the butter is pretty much boiling. I didn't measure the temperature, I just added the 1 stick worth of boiling butter into the narrow cup that I was using to blend everything. And remember, it's a teaspoon of water and lemon juice, not a tablespoon.
I had the exact same thing happen to me. We ended up whisking it by hand with more lemon juice and butter by hand until it emulsified. Tasted great when it finally came out, but it was watery thin when I used Kenji's method. I still can't figure out the discrepancy.
Too much water, add water at the end if need be
Same
I've made it in a SS bowl over simmering water, it always worked for me, no issues. I always use Julia Childs recipe/ratios and now just put it in a Bellini Kitchen Master. When I return I've got perfect Hollandaise while I was somewhere else in the house. Nothing beats good kitchen tools and a little knowledge of the techniques.
FYI I’ve stored hollandaise sauce in the fridge and it’s every bit as good days later!
Well, well this was an absolutely fabulously recipe. I was looking for a way to impress my fiancé of three years. He loved his breakfast so MUCH....he got down and proposed....ring and all. Thank you so much...my future kids will know threre's "Magic" in this sauce.
Thanks again.🙂
Is there a similar version for Bearnaise sauce? That would rock.
Cook shallots in butter beforehand, add that and tarragon at the end. White wine vinegar instead of lemon
Brilliant! Uses the time-tested method for producing that other famous culinary emulsion - mayonnaise - for making hollandaise! Makes total sense! Gotta try this soon!
I did this process but some things were different.
I used:
1 egg yolk
4 tbs of butter
11/2 tsp of lemon juice
Salt to taste
No water
Blended yolk with immersion blender, added molten butter little by little. Yes it was watery, so I setup a double boiler with my glass me assuring cup, blended as heat rised and got perfect texture.
That's what I thought.The Chef John technique all in one pan is 4 tablespoons of butter and I have successfully made it over 20 times.
Lol it was watery because you dropped in the butter little by little so the eggs never cooked fully to give you the right thickness.
If you were worried about overcooking the eggs with too much of the hot butter what you should of done was put half the hot butter in all at once and drizzle in cooler butter thus stopping the cooking and saving you extra steps you went through by not cooking the eggs on the first place
I just found your Vlog.... Please keep'em coming!!!! You've got some great tips!!! I made my wife eggs benedict using your tips and my wife LOVED THEM! First time for every thing I guess ...
Thanks
Fail. I followed the temperature and ingredients to the letter, but used a plastic measuring cup, maybe that was my problem, my sauce didn't thicken. Either the ratio of ingredients is off, or my plastic cup cooled the contents down too fast.
Brett, it's ok to fail 👍 try again. I followed this and had amazing results. Also, I used a touch more lemon juice 😉
How wide was your measuring cup? Were you able to barely fit the immersion blender in? If not (if there was a fair amount of room around the blender), then it won't work. This is a similar method to how I make mayonnaise.
it didn’t work for me either I tried it and it just did not work it did not thicken and it was a hot buttery liquidand it was very annoying because I thought it would work because all the comments said that there’s worked out perfectly and it was great but for some reason mine did not.
Glass is better as it holds the heat better. The eggs must start cooking like the traditional method and blend slowly
I worked in the kitchen at a fine dining restaurant when I was 17. I did salad prep, pre-made crab cakes then fried them on the line to order and made the Hollandaise the “old way”. Always seemed to have a knack for it.
In the video he says "an egg yolk" at 1:32 in the video, and on the website the transcript says "a couple of egg yolks". What's the real measurement? That's quite a big discrepancy don't you think?
Louis Marchant I think I'd go with a single yolk, just because it looks like that's what he started with in the video, just before blending it. I guess if nothing else, you can try both and see which works.
Louis Marchant I failed twice making this recipe using a single yolk and 1/2 cup butter. it ends up way too runny. the third time I used a single yolk but less than 1/4 th cup of butter and it worked. the easy way is to just stop blending after every few seconds and checking the consistency and texture of your sauce. when you think you've got it I guess you can then just stop adding butter.
It's a 1 to 1 ratio. So for this video 1 egg yolk to 1 stick of butter.
Louis Marchant jus toss in a few n see what happens. It’s eggs. Protein can’t be bad.
I think another yolk would be good. Really, it should be about 1.5 egg yolks for a stick of butter according to other recipes I've seen. I make hollandaise often and I rarely have issues making it (the traditional way).
This sauce was awesome and so easy. Came out perfect. Thank you ❤️
For those with concerns or questions, I hope this helps:
www.seriouseats.com/recipes/2013/04/foolproof-2-minute-hollandaise-recipe.html
Protip: the comment section is full of interesting info and suggestions!
This is genius!! I finally made hollandaise and this method worked flawlessly. Thank you for sharing
what is a "stick" of butter in real world measurements? (That is, grams)
I have this video to thank for perfecting hollandaise. My hollandaise has become an institution on the morning after Christmas to help soak up the hangover. Nothing better over eggs and bacon than butter and more egg.
Cheerio
*when you realize you don’t have an immersion blender*
Iammehican101 Same. I used a single arm on my hand mixer instead. Worked great but beware the butter pour is awkward since holding the hand mixer is more cumbersome than an immersion blender would be.
Yep, your technique works well. We use it every Sunday and it is consistently good. Thank you for the video!
this video actually starts at 1:26
not really, the rest is good information.
youre an idiot.
thanks! it's like, i know what f#$@ing hollandaise sauce is that's why i'm here!
Tried this today, actually changed the recipe doubled the quantities and made a béarnaise (2 tablespoons gastrique, eggs, 180g butter). Worked out fine, a bit too thick , but some extra gastrique and water and it was perfect. Thanks for this hack, really a good idea. Was not sure it would work so tried this on the beginning of preparing the dinner, no problem, to keep the sauce warm just put on the induction stove on the minimum or in the oven about 65°, keep up an our or more while you concentrate on doiing other things.