How to Make Hollandaise Sauce 

Very detailed and professional video. I watched Jamie Oliver's Hollandaise Sauce video before watching yours, but your video is head and shoulders above his - especially your explanation on how to recover split sauce. Thank you.

3/4 butter Separate butter fats and solids 2 yokes 1 tbs lemon juice 2 tbs water 1/4 salt Wisk yokes Off heat Add butter slowly

Solid 101 video. Tips for fixing a broken sauce were bonus points.

I look up a different video every time I make hollandaise. This has been the most practical/useful one I have encountered. Thanks a lot for this video!

Thanks for showing us how to correct the sauce if it breaks.... No one does that!!!

Simple, yet elegant in its final state and so beautifully demonstrated! Thank you!

This is the only video worth watching when it comes to making hollandaise sauce. From the detailed explanation on the science behind it to the seamless "break" fix, she encompasses everything a beginner needs to start making excellent hollandaise sauce. I have branched out to different techniques just to test them but whenever I aim to impress this is the process I use.

This is the best "how-to" video I've seen on making Hollandaise by far. Thanx a mill!!!

Excellent ! Straight forward and concise , just what an old cook needed to remember.

Wow. Correcting it is something great you've taught me. Thank you. God bless you. You are great.

That looks so yummy and simple to make. Thanks and God Bless you and your family always! 😌🙏

A very well done presentation and the chef is very kind to the eyes as well! Thanks for a very useful and informative video!

Beautiful - better than any other method that I have ever seen (including some world famous chefs' uploads on YT - no names) - I especially love the "fix it" recommendations, if it start to go wrong - absolutely perfect - confidence, intelligence and articulacy - but no unnecessary ego - ten of of ten - thank you for teaching me this

This is hands-down the best video that I have ever seen on how to properly make hollandaise. Small point, I also add in fresh dill or other fresh herbs from the garden.

I made it for the first time and it turned out so yummy and good and perfect thanks to this tutorial :)

I've always wanted to make my own vs. store bought. I think I am ready to try it now! Thanks!

This is so grand! Thank you! I'll be writing the recipe down then trying this! Wish me luck ☺

This is the best "how-to" video I've seen on making Hollandaisse. Thanks for sharing

Wow. I had no idea you could fix a broken sauce.. this video was pure gold, thank you.

Thanks, you were in the kitchen, holding my hand the whole time. Turned out delicious!!!

I just made this sauce now while watching the video recipe for it and I loved the result !. Came out exactly how you explained the steps out like . Thank you so very much . 💗❤💗❤💗.

You make that look so easy. It's perfect. Thank you

Thank you... The splitting tip was really helpful... Just made it and it did split a bit at first but thanks to you it turned out to be really delicious...

OMG! Thank you, my first time making this and it turned out great. My wife knows her foods and sauces. She loved it! 👍🏾

Absolutely perfect, especially how to fix a broken sauce. Thank you.

Did this this morning and worked like a charm. Thanks

Thank you for your recipe. I made it to put over Chicken Cordon Bleu and rice. My boyfriend raved about it. We served it with fresh steamed green beans from our garden and cauliflower that was partially steamed and fried in bread crumbs.

Thank you for showing how to fix the sauce, very nice video!!!!

By far the best video I’ve watched for this…..and I’ve watched a lot of em

Wonderful tutorial. Thank you very much!

This is the easiest and fastest delicious video. Thank you 🙏

Expertly executed with concise explanation of the process throughout. Thank you for sharing this recipe. Subscribing now for more!

I love that you used a whisk instead of a blender like they do in almost every video about hollandaise sauce on here uses.

Very helpful recipe. The fact that mine turned out (almost) as well as yours is a testament to your cooking prowess. Side note, let the sauce (and dish) cool a bit before you use the sauce as it will just stay more solid this way. I should have learned this lesson when I made icing brownies but whoops, so is life

Thanks for the tip on re-emulsifying if your sauce starts to split. A trick I didn't know. I make great Hollandaise - including different varieties such as adding smoked paprika, chives or scallions and so on. But I always like to see how others approach it. I've had great, good, and bad Hollandaise. And I've occasionally made unintentional scrambled egg yolk and had to start over. But at least it's quick to make!

The best video "how to make hollandaise sauce ". Thank you!

Excellent love the added lemon zest

Many Thanks..Good Teacher you are Madam! God Bless!

excellent video, and the way to fix it in case you accidentally break it its a genius , congrats!!!

Nice way to do it she really has the touch with the whisk.

I rewatch this every time I make it.

Nice explanation of the three components of butter. The longer processing of clarifying butter is also called as "ghee." Excellent Demo.

thanks it was delicious and super easy to make

Excellent! beautiful sauce.

Excellent!! Thank you. Knowing how to get the formula back to rights, when it goes out of order, is an invaluable aspect of getting it all right! This was perfect instruction.

That's quite amazing how you can fix the sauce if it breaks up like that, great demonstration on how to make hollandaise sauce

Lovely sauce...GORGEOUS lady ‼️😍

This is a good video. No bs no shortcuts. Nice

I want to learn this and thanks for the video.

That was explained really well, I'm going to try making it.....

wonderful and informative video

this is the best method making hollandaise...thanks

That looks beautiful

yum...Hollandaise looks tasty as well

Excellent video, and better than some of the overrated glorified chefs! This version focuses on the main part of making the sauce, the brutal technique of the emulsification. The only things that weren't added are several optional ingredients to enhance the flavor, and that would be Cayenne pepper and/or Paprika

Subscribed! You have made my life easier

Yay thank you for this video it very delish😍👍

very thorough. I like her!

this is amazing

this method is simple and the best

Outstanding! Thank you!

Great video thank you so much!!

Very good 👍 well explained 👍

bravo! great content and info

Love this video 💛💛💛

Wooow i love your holandaise salsa !

fantastic tutorial!

Awesome. very nice..

Amazing video thanks for telling us how to fix the sauce when it breaks I forgot 😊

Thankyou this is awesome

Thanks for recipe

that was awesome

I tried it came out almost like yours and I look very musclar on my right arm now Lol. Thank you for your instruction, it tastes good and smooth

So much better than listening to those 'stars' with their patter. Thank you.

Wonderful lady ! You should be lecturing in Law! lovely video, thank you for being calm and not intimidating ! Interestingly , here in Ireland we must have less milk fat and water in our butter because I didnt have to skim off very much at all. From a first time cook of Hollandaise ! xxx Thank you !

Wow, way more informative than Gordon Ramsay or Jamie Oliver. Great video!

Wow yummy

Great 😃👍. Thank you ❤️😊.

thank u for the right way of preparing it and the tip for breaking sauce too! bfast tmrw is ths egg benedict with sauce!

I'm a bricklayer. And this lady had a right arm. That whisking...

I failed to make it three times until I found this video

Awesome. very informative

Great job describing the making of sauce, is it just me I fine myself starring when she stirring..

Cant even concentrate on the demo.. 😍😍😍

MOMMA MIAAAA. I" Love That hollandaise sauce...

Very nice!

Best video wow

This was really helpful. Thank you.

Thanks for the tip I didn't know adding water can fix the eggs braking down

Had my first Eggs Benedict on a CRUISE I am hooked!!

I like that she included her mistake in the video and showed how to correct it.

Thank you very much!❤

it's a great sauce i make it alot and is family fav but would u tell me pls how long i may be able to keep in fridge

I made mine before watching this one,and it was just like water,it had no fluffiness but next time it will:) thxs

Excellent

When you take it off the heat is there cold water in the pan with the cloth? Regards, Mikey

Thanx...I am going to try it now.....?????

Wow, alot of effort!!!

Velvety and a nice sheen. Congratulations.

Ingredients 150 g unsalted butter 2 large free-range egg yolks 1 dessert spoon white wine vinegar 1 lemon TAP FOR INGREDIENTS Method Get a saucepan and a heatproof mixing bowl that will sit stably over the pan. Half-fill the pan with water and bring to a simmer. Turn down the heat as low as it can go but still have the water simmering. Place the butter in a medium pan over a low heat, so it starts to melt but doesn’t burn. When the butter has melted, take it off the heat. Place the egg yolks in your heatproof mixing bowl, which you should then place over the pan of just-simmering water. It’s important that the saucepan is on a low heat, or the eggs will scramble. Using a balloon whisk, start to beat your eggs, then whisk in your white wine vinegar. Keep whisking, and then start adding the melted butter by slowly drizzling it in, whisking all the time, till all the butter has been incorporated. The result should be a lovely, smooth, thick sauce. Season carefully with sea salt and black pepper,