Easy Hollandaise Sauce - Blender VS Classic - Food Science! 

I have always used my blender for hollandaise and it’s always perfect. I use a blender that starts slowly then you raise the speed. The sauce doesn’t go up the sides but stays in bottom. It’s also helpful to put a cup of hot water into blender base for a few minutes before putting in yolks and lemon…

Thanks for the multiple choices, you’re the first I’ve seen who’s done that!😊

You are so perfect to separate the egg yolk . you do this job nicely

very nice blender vs classic and it looks very nice

I love a little food science 😍 They all looked great, and most of us are consuming raw egg anyway, so the blender method makes the most sense. 😎

Wow ! This is beautiful 👍

You make hollandaise sauce look easy! Favourite breakfast food for me! Thanks for sharing!

Nice and versatile sauce

Those hollandaise look perfect! Very interesting comparison!

Absolutely fantastic! Thank you so much - side by side comparisons really are the best

I love eating Hollandaise sauce with salmon sometimes ♡♡ so wonderful whole presentation step by step!! Thanks for sharing ^^ Have a wonderful day ☆

Chef Graham, Oh dear lord, I nearly fell off my chair at *5:55 with your attempt at speaking French! I think you’re hysterical, charming not to mention a fabulous chef. I’ve seen many of your comments on other Chef’s channels and you’re always kind and witty. I’m delighted, l found your Channel. 👍🏼👏🏼👏🏼👏🏼

Saw Jacques Pepin do it right in a regular pan over heat!!! Skilled.

Imagine that.... no matter how you make Hollandaise sauce, you can never mess it up😂 I love food science.

Well hello there my friend. Your videos are always so cool.I really want to try this one. It looks delicious and easy enough for even me to make. lol, Thanks for sharing the recipe. 👏😊👌

Thanks for sharing all the ways. Great to know. This sauce was silky and delightful. Have a great day

How Saucy! The classic method is the winner! An Outstanding end result! Thanks for sharing and have a wonderful weekend!

Very delicious looking sauce....as usual your recipes are amazing 👍👍👍

Excited to try this!

Love your plate. Nice ideas great advice. Thanks

Very thorough evaluation. Here is yet another version of the process. Because I live on a boat I like my appliances to be battery powered, and as an appliance designer I am disappointed with the industry for their expensive and difficult to use battery blenders. I use a Ryobi 12V battery drill as a blender. The advantage of this is that the tool is short, easy to handle and because the handle is at 90 degrees to the motor part, it is a balanced tool. I hold a standard wire whisk in the chuck. To do my hollandaise I put a small pot on the stove and melt the butter in a SS coffee frothing pot sitting in the pot on the stove in which I later poach the eggs. I use a round bottomed mug as the main crucible into which I put 2 egg yolks (4 for two people). I add the lemon and the cayenne pepper to the mug, then with the powered whisk (not a blender) I whisk up the eggs, then add the butter keeping the whisk active the whole time. Then it is mostly done. If it needs thickening up I sit the mug in the pot of hot water for a time (this is your standard double pot with heat transfer damping) whisking several times. Then I do the poached eggs in the hot water once the mug is removed. I prefer the powered whisk as I lose far less on the whisk than you do on a blender head. It never occurred to me have hollandaise with Salmon, so that is a must do for next week. I’m fasting this week, teasing myself with cooking videos.

I love hollandaise sauce especially over poached eggs and smoked salmon. I always put white wine vinegar in mine but yours looks so much better than mine tfs

I just mangled a batch using a rec ipe from America's Test Kitchen. Now I know why. Thanks!

Wow, I always wondered about this. They say that I need to use liquified butter as well, which is a hastle to make. I really like how you put in hard butter right in and whisk. That seems to be the easiest way and the cleanest. Thank you!!

As soon as you said, "and now, thanks to me..." I felt compelled to subscribe. So, I did.

this video is brilliant !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! THANK YOU !!!!!!

Very delicious recipe... Beautiful presentation my friend.... great day

Love the double boiler way of doing this! The cayenne is awesome! AND, yes, I have scrambled my Hollandaise! Next holiday, I am making your recipe! Looking forward to Easter! Love the salmon pour and funny that it turned out so well, even though you mixed everything at once! Really enjoying your science behind the dish! And always full watching until the end! 🌼🌷😊

Great addition 👍 thanks for sharing stay connected

😍 Woow!! Good result!!

I have found that using my Blendtec blender works best for this. While the butter is heating up in a pan, pour the egg yolks into the blender jar, along with any seasonings you want. Then, turn on the blender the slowly pour in the butter, and will emulsify nicely. Then, plate the eggs, and use the blender jar to pour over the hollandaise sauce. I find this whole procedure is not only more precise each time, but it also is much faster, easier, and it allows the person to multitask on other dishes in the kitchen. It is also much faster and easier to clean up.

Wow that color is incredible

Good to know. I never did sauce Hollandaise, but now I'm gonna give it a try! Great video!

I just made a sauce hollandaise yesterday andused a whisk, it is so delicious, thank you for sharing the different ways to do it 😋👍

We do the immersion blender technique and get the yolks up to temp every time. We use a Pyrex vessel, preheated by pouring in boiling water, and letting it sit until the outside of the glass is fairly warm to the touch. Then dump the water, add the eggs and proceed as normal with the blending/hot butter. You’ll get cooked yolks every time. With your method, the butter was losing heat into the blending vessel, and didn’t have enough heat left to fully cook the eggs. We also don’t have to use the sauce immediately. Use a vacuum thermos or insulated bottle, and the sauce will stay warm and useable for at least 90 minutes.

Looks really good hollandaise sauce beautiful!

Yummy sauce friend super preparation👌👍💐

@2:50 I love when you mention salted vs. unsalted butter added. Don't get me started on clarified!!! Actually, we want the hot butter to cook the egg yolk gently...right?

There it is!!! Man! You really have the patience and the passion for making these hollandaise sauce! I only made this sauce once in my life and as soon as I finished I said never again hahahah. I just don’t have the patience to make one coz for me I feel like this sauce is so intimidating and can’t mess up making it or else my grandpa will pinch me hahaha

wow! that's one great recipe u just shared to us! thankiiiiies!

Good job my friend👍 hollandaise sauce makes food rich, so i love this. today your recipe is perfect❤

Delicious looking food and always informative. Passion for food is an awesome channel, and that's no yolk 😉

Woww.... A good hollandaise is tough to make and you nailed it

Wow. It looks so nice. I'm gonna try this recipe

your recipes are out of this world! Great job! Like!

My friend, I enjoyed watching your video today. Have a good day.😊👍

thanks for sharing dis video sir....i love it

Very interesting video! Well done..

Very nice thanks for sharing

Delicious and tasty Nice sharing

Excellent sauce Preparation 👍👍👍👍👌👌👌

Beautiful uploaded dear friend very nice video superbbbb sharing

Great video clip thanks for sharing delicious fresh food ♥️♥️♥️ happy New day

wow...so amazing food look delicious. interesting in your food make me hungry now. thank you for sharing.

Normally I'm not a fan of puns, but you're dropping them so deadpan that they slip in perfectly.

thanks for doing a little mini test kitchen. saved me heaps of time cause my skeptical brain was itching too. thanks for the scratch!

This channel is great! Just stumbled over it, subscribed and I'll quickly tell 500 friends so you get those well deserved 10k subs. Oh and the sweet sweet backlog of videos for me to run through, highlight of my morning so far

This is well prepared meal dear ad am here enjoying the show ad learning from u see u on the next one

Holendise sauce Classic method is the best thanks for sharing

This was my favorite hollandaise video. Very interesting! Thank you!

Great thanks

Awesome, I really appreciate you making the Hollandaise sauce in different ways. I will use the hand blender. It is easier to see what I am doing.

Great recipe. Everything is quick and easy. Great job!

Superb yummy😋... Nice share

Very nice 👍👍👍👍👍👍👍

Cool video. I wonder if you stuck to the more traditional ratios if it would work. Typically, you use one yolk for 5-6 tablespoons and here you used 4 yolks for 8 tablespoons.

Great recipe . thank you sir. Came out perfect the first time i tried it.

This looks really good! Really love the new editing in your videos. Just a request, maybe you could do a video on fried green tomatoes?

63 big like so perfect preparation chef!! See you..

like 77.. superb recipe... Thank you for sharing your good work, happy to support you

Wow it looks so delicious my friend thank you for sharing.

Not sure if anyone mentioned it but you were pronouncing lecithin as lectin. Lecithin has 3 syllables ( lĕs′ə-thĭn ) and lectin is a whole different thing, but you meant lecithin. So aside from that 😂😁 I thought this video was super cool and enjoyed it... especially the part you used a few words that you made up entirely! I'm glad someone took the time to put this out there, much needed info. Especially since hollandaise sauce is probably the best sauce that was ever invented in existence.

Amazing recipe like 👌👌👍👍👍

I always order Eggs Benedict when I go out to eat breakfast! It can get pretty pricy, but it’s so delicious 😋 Thank you for showing us these different ways of making hollandaise sauce. I feel confident about attempting to make eggs Benedict at home now 😍

Thank you for sharing your wonderful video. my friend! Lk 22

Perfectly done👏🏻👏🏻👌

looks very tasty and nice sharing!!

Like 10! 👍 thank you for sharing! 😊

You got it were on the same page! Been loving eggs benny for years! 👌✅😁

Great recipe i want to try this at home looks yummy delicious

Interesting, great sharing

Fantastic ! I always make cheater hollandaise in the cuisinart. But I learned something new and fresh here .

Hı my freind. This is easy hollandaise sauce very good recipe. ı liked.

This looks really good

#35 big like... Very tempting sauce.... Hope to see you soon friend.

Very nice! 👌✅😁

OMG looks delicious, Very nicely done, smashing that like for you, Hope your having a good start to the week👍🏻

English breakfast, you made egg Benedict, hollandaise sauce yummy, great job friend.

egg yolks are set at 158ºF/70ºC, so get the butter to 200ºF/93ºC and it'll turn out the same and you'll know it's cooked.

Wow very nice soooo yummy

Thank you so much for your video 😊 made me so happy because it’s a success and finally enjoyed my first Eggs royale at home.

loved ur preparation n presentation...u explained it very nicely...stay in touch

Very well prepared and presented. Great recipe 👌

Wow super sauce recipe 👍❤️😋😋

looks really yummy, thanks for sharing like11 full view

I love hollandaise its very famous in France . I never did but if so I will with the blender

Like 17 Yummy yummy recipe 👌 Thanks for Sharing 👍

the food is delicious it looks beautiful and nice

wow yumy friend

Never heard of this sauce before, I must try it