Master Hollandaise Sauce

Подписаться 2,1 млн

Просмотров 265 тыс.

50% 1

Let’s be honest, the real reason why you love eggs Benedict so much is Hollandaise sauce.
But how do you make the perfect Hollandaise sauce yourself?
First, melt and clarify 250 g of unsalted butter.
Then, separate four eggs as we just need the yolks.
Now, place a heat-proof bowl on top of a saucepan to create a double boiler.
Whisk the egg yolks of our low heat until they start thickening and getting paler, carefully.
Add the clarified butter and keep on whisking.
IMPORTANT: You need to stay there like the line cook you are and keep on whisking,
keep on whisking,
keep on whisking,
keep on whisking…
When you get the texture you want, just season it with a bit of salt.
THE FINAL TOUCH: a generous squeeze of lemon, which in my eyes is the keystone to a great Hollandaise sauce.
Subscribe to "La Technique" Newsletter, and awaken your inner Chef frenchguycooki....
Support my work on : / frenchguycooking
Get My cookbook : smarturl.it/Fre...
Get my posters and t-shirts : www.frenchguyc....
Become a member now ! / @frenchguycooking
Submit subtitles here : / timedtext_cs_p. .
Do you know StoryBlocks ? Great stock footage for your own videos : videoblocks.go...
Amazing audio footage for your own videos : videoblocks.go...
Music by Epidemic sound : share.epidemics...
Music by Artlist : artlist.io/art.... ( Get 2 extra months on your Artlist subscription)
Amazing Video Footage by Artgrid.io : artgrid.io/Art....
My other social accounts
/ frenchguycooking
/ frenchguycooking
/ frenchguycookin
/ 32b9e115-618c-4468-89c...
Planning a foodie trip to Paris ? Here are my favourite spots : www.frenchguyc....
Salut,
Alex

Опубликовано:

2 окт 2024

Ссылка:

Скачать:

Готовим ссылку...

Добавить в:

Мой плейлист

Посмотреть позже

Комментарии : 127

@FrenchGuyCooking Год назад

The Cornerstone of Eggs Benedict ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-OLLiiOjKquk.html

@N0mad1600 Год назад

I prefer just a tad of champagne vinegar instead of lemon juice

@vazzovisuals5362 Год назад

Crazy how you can do this in a 20 minute video and I still watch it all 🤣 love your content!!

@Disrespectful_doctor 2 месяца назад

Gold fish Attention span moment

@ernstfast6449 Год назад

W'all know this videos only purpose is to feed the algorithm while Alex has his summerbreak.

@sp00ky_guy Год назад

W'all

@Cyberia398 Год назад

I always add cubed butter (sometimes cold but sometimes room temp) and I also add some warm stock (even made out of bullion powder) and lemon juice to the yolk - it makes the sauce lighter, less likely to scramble amd also gives you more sauce without more butter. I find a silicone spatula better for stirring than a whisk - really allows you to lift the thickened egg from the bottom of the bowl. I’ve never had a hollandaise scramble or split on me, and have made it with just a spoon and the only random bowl my friend had in her home. How much butter I add depends on how thick a sauce I want. I think it’s worth mentioning that hollandaise comes together in minutes and provided you have your ingredients ready is the quickest sauce you’ll make. My favourite pairing is with artichokes.

@ophelia_III Год назад

Blender.add 2 egg yolks and 2 tablespoons lemon juice. Put on low 20 seconds. Slowly add 170 grams melted butter….slowly. About 2 minutes….blender still on low. You’re welcome.

@robertbode2716 7 месяцев назад

Yeah since the main key I was told is to create as much air pockets as possible which the butter will coat in order to create a sauce.

@josephinegrech8438 Год назад

Did this hollandaise sauce during one of my culinary classes. My hand still aches from whisking so fast but came fantastic!😋

@codrangelf Год назад

Alex - your energy and love gets beamed through your voice in such a wonderful way. I think this is why your videos always seems to put a smile on my face. I’m more than content with watching some «reuploads» to keep you in the algorithm while you enjoy a well deserved summerbreak.

@43CYN 8 месяцев назад

No vinegar / acid? Looks pretty silky smooth

@parsnipproductions8875 10 месяцев назад

God I love eggs Benedict. It’s the perfect breakfast when you want something interesting to do in the morning. Lots of little things to keep track of or else it doesn’t work

@JasonBagley Год назад

How do you keep it warm while you make the rest of the breakfast? Or can you just reheat it over the double boiler?

@moritzschlegel9526 Год назад

Correct me if im wrong but the place i work at prepares hollandaise with a reduction of wine and challots (wich ist strained of course), added to the yolks before heating, wich supposedly is the right way..

@chaddaifouche536 Год назад

That's béarnaise rather than hollandaise (béarnaise sauce is a variant of the hollandaise sauce).

@cmsxjc 8 месяцев назад

Bearnaise has Chivel and Tarragon as well

@KokkiePiet Год назад

I reduce Some dry white whine with crushed pepper corns, bayleaf and vinegar, and with that reduction and the egg yoke I make a foamy and thick Zabaglione like consistency, there I trickle in the clarified butter. You’ll get a much better result this way

@steveclaeysgoesracing Год назад

Indeed, you need extra liquid

@hotdam83 10 месяцев назад

Dessert sounds good to me rn 😂litty

@user-lm9oq6yw6n 8 месяцев назад

Yes and that is the correct french metod as well. Minus the bay leaf.

@Noname-ll1th Год назад

The legend mangkok ayam

@ragdedrachir Год назад

That rooster bowl. Love it ❤

@jameshenry2889 Год назад

I noticed that too 😂 Epic bowl!

@visualknightmare6662 9 месяцев назад

It was different for me my teacher had us boil white vinegar with 2 peppercorns then remove the peppercorns then slowly pour the vinegar in.

@user-lm9oq6yw6n 8 месяцев назад

That is the correct method.

@chrisjensch4410 Год назад

What about the onion whitewinereduction

@Surlaan Год назад

You could make better hollandaise, easier, if you don't clarify the butter. Think less sauce more curd. The water in the butter will prevent your sauce from splitting. Oh and you can add your lemon juice first before heating.

@lechatbotte. Год назад

Alex whether the video is long or short Alex is the master of perfecting the technique the sommelier of taste

@Getpojke Год назад

Très bon! Back in the day I helped my friend who had a company building stages & barriers for events, music & films. This was as well as my days job. As a treat at the end of a very long day we'd head to an arty 24 hour café called Insomnia in Glasgow for breakfast. We'd order a table-full of eggs florentine & eggs benedict. It was so good. Fatty, but after the calories we'd burned off it didn't matter. Great memories. It's a dish I still enjoy making to this day, though I don't have it as much or as often because the weight can pile on when you're older. Preparing or eating it is a true Proustian madeleine moment for me as it whisks me straight back to those halcyon days.

@stefanoballiero8319 Год назад

ok, when i fail to whip the mayonnaise i will change the name of the sauce 🤣

@hardwareful 13 дней назад

Whisky business, Alex. Come back and make new food videos pretty please :)

@amadddd0 Год назад

Making this sauce seems like some really whiskey business

@michaszyc5965 Год назад

Try making it in syphon like isi. It’s like hollandaise but with better texture.

@mrclueuin Год назад

It's great on Filet of Sole and some other types of fish too! (Mostly White Fish types.)

@Audio_Simon Год назад

Wait.. no vinegar!? I followed a recipie with taragon vinegar last time.

@slicksalmon6948 Год назад

Real men make it without a double boiler.

@L1Z1O Год назад

I use the good old emersion blender and add butter @ ~220°f

@pookiroo 12 дней назад

Hollandaise sauce Double broiler - heat proof bowl on top of boiling water. Low heat. 4 egg yolks Whisk whisk whisk 250g melted unsalted butter Whisk whisk whisk Salt to taste Lemon (keystone) Ty 💙

@dianacusimano-valentine8731 Год назад

I love it when you hang out with the Mother Sauces🪄✨️

@tagbon Год назад

Love the passion. And the education!

@Magmafrost13 Год назад

TBH there _are_ much easier ways to make hollandaise with modern technology. Like I've been the line-cook making hollandaise this way, 0/10 do not recommend if you arent used to that much whisking

@CorwynGC Год назад

Why melt the butter when it is already an emulsion? Add as pats is much easier in my experience. (got this from Julia Child and Jacques Pepin)

@Kitkatrey Год назад

Oh thank you Master!!! Grasshopper out…

@SeeNyuOG Год назад

I remember tasting hollandaise 1st time in my life. Barely puked. Fat combined with fat

@gplusgplus2286 Год назад

The trick none of these youtube celebrities will never tell you and these kinds of sauces fails, is the butter needs to be just melted hot, not sizzling as it will break the sauce. No one tells you this.

@walhowidi Год назад

We are tired of French people doing the accent, we’yall know you can speak normally like the rest French people

@GameCyborgCh Год назад

sauce hollandaise is just fancy mayonnaise

@ophelia_III Год назад

Europeans like to use vinegar. Americans like to use lemon.

@tizer214 7 месяцев назад

No white wine reduction ? Recipes have changed since I first learned.

@Menscraft 2 дня назад

Can you use ghee instead of clarifying the butter yourself?

@Scubadooper Год назад

Ok, but what about freezing it and bringing it back from frozen?

@mhenrique4860 Год назад

Hollandaise sauce? you should call it hollandaise butter!!

@FaiaHalo Год назад

Always nice to hear the master at work, Alex! ⭐

@steveclaeysgoesracing Год назад

White wine, vinegar, seasoning?

@Enteropy23 Год назад

dont know bout you but i dont like it

@m.pearce3273 Год назад

Cayenne in official real Hollandaise as Jaques Pepsin uses

@GamerXian Год назад

i can do a hollandaise in about 2:30 after a few hundred orders xD

@francisrogers9824 8 месяцев назад

What are other dishes that hollandaise would work great with?

@aman_soni10 5 месяцев назад

How much butter is needed bro for two egg yolks

@thequantaleaper Год назад

Can you use a food processor?

@IAmMrJonny Год назад

this explains why i don't like hollandaise. xD

@cybrown3369 Год назад

J'avais le même fouet avec un revêtement orange mais il s'est détérioré, je préfère ceux en métal

@SamButler22 Год назад

Nah, the sauce is the worst part of eggs benedict

@alanparmenter 7 месяцев назад

I knew it would have something to do with butter

@Kh40n1c 10 месяцев назад

.....so fancy "cooked" mayo? yolk, fat, acid

@jdeb9151 Год назад

Ever heard of food processor to speed up the process?

@zhw3950 Год назад

Me who doesn't even know wtf a eggs Benedict is

@typerightseesight Год назад

I havn't eaten dairy in like 2 years since i swapped out keto for carbs.

@JDYOUNGEARTH777 Год назад

I could drink a pint of holindaise!!

@dlabadini 2 месяца назад

Whats the green stuff on top? Chives?

@thedude20125 Год назад

It's fun now and then to make it the traditional way but the blender method is so much faster and easier... and if you really want to be lazy swapping out ghee for the clarified butter makes it even an easy weeknight sauce.

@extremepanda351 Год назад

The sauce series is incredible! BUT Im still waiting for the recipe for the sauce at the end of the wellington video ❤

@ujandatta1005 5 месяцев назад

You never add butter on the double boiler

@matthiasmython9638 Год назад

Isn't it better to add the lemon first?

@escoffeepot Год назад

Its missing white wine and aromatics

@rubypedersen5520 Год назад

Haven't seen that in years! Now if it's not out of a package, they do it in a blender...Hilton trained by Austrian Chefs!

@timothyblazer1749 Год назад

I learned this from Julia Child, and about 10 attempts, then perfected over years. Truly a foundational sauce! I was doing a group breakfast with artists. Each of us was to make one dish. Mine was Eggs Benedict. One artist challenged me and said "it tastes the same if you make it with a blender". I bet him 20$ he was wrong. He took one bite...looked at me with shocked eyes...and pulled out his wallet 😂 In my case, i add the lemon with a bit of water WITH the yolks to create the curd. Otherwise it's identical.

@simzocker 2 месяца назад

Splits every single time for me

@randmayfield5695 Год назад

If the clarified butter is hot this procedure works better. If produces a thicker more stabilized sauce.

@AurallWow Год назад

Lemon juice in my eyes is the keystone to having terrible feeling eyes. But you do you. 😛

@Daniel-Hawk Год назад

You can do it in the thermomix without any problem, and it stay warm... Pro tip

@sensen9900 Год назад

Hey Alex, i am confused, maybe you can help..... Isnt Mayonaise made the same way?

@shadow13151 Год назад

similar yeah, mayo is usually made with oil instead of butter and served cold

@TheJesselopez1981 Год назад

Hollandaise is just hot, buttery mayo.

@pinogrigio9938 Год назад

Try the immersion blender

@crazygreek6341 Год назад

Hollandaise aka warm mayo

@Tekazurik Год назад

Do all this except in a blender and it’s done in 1/4 of the time and 1/16 the effort.

@asoy8903 6 месяцев назад

Mangkok mie ayam cok

@jasonl1184 Год назад

So it’s just mayo except melted butter instead of oil

@spicyy_dicey5580 3 месяца назад

This was a perfect video of how to do it at home. Genius

@goodlearnerbadstudent756 Год назад

can i use other kind of fat/oil instead of butter?

@philippelemoine4301 Год назад

Lemon, in my eye, is a lot of pain and tears 😁

@bigicymcnugget6548 Год назад

Bien frrot

@vranceanuvladut9009 Год назад

thats mayo

@CrispinCourtenay Год назад

A pinch of Dijon mustard is a must-have in my world. Doing it directly on the heat is a more efficient use of time, but you have to be on your game.

@user-lm9oq6yw6n 8 месяцев назад

Hollandaise do not contain mustard.

@tadeocornelissen656 Год назад

Too thin

@adambruton6686 10 месяцев назад

you are da best 🎉thank you ❤

@CallieMasters5000 Год назад

Does it come from Holland?

@Joe-hg7ej Год назад

bro got the chicken bowl

@lifebeyondrepair Год назад

Thermomix: hold my ladle

@nonnonphumtas Год назад

ชามตราไก่ด้วย

@Workerbee-zy5nx Год назад

Magnificent. 🥣

@turtlerunnerakak1241 Год назад

First. ❤

@sixeco 10 месяцев назад

No only because bacon and eggs. I eat it without sauce 😂

@4333carol Год назад

I have such a huge crush on this guy. He is so fun to watch and excited when he cooks. Awesome chef!

@jeweetzelf734 Год назад

Wee wee weeson why...

@corwinwhitehorn7759 Год назад

Whisking means adding Whisky? Love it!

@mooncakewizard101 Год назад

please shut up.

@hakeemahmadjamal7403 Год назад

You need to reduce white wine vinegar with tarragon and add it at the start

@HiLifeItsMe 6 месяцев назад

😂😂😂😂

@gpvschaik8614 Год назад

There is nothing Dutch about the Hollandaise

@scudonepercenter Год назад

60 to 64 deg. C for the eggs?

@Roshinoftheflames Год назад

140-147.5 degrees fahrenheit

@navibanfield1591 Год назад

Hollondaise is unfortunately the reason i do not like eggs benedict. But i can appreciate why others would enjoy it. Its too rich of a sauce for me it feels sickly.