How to make Hollandaise Sauce | Jamie Oliver
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- Опубліковано 3 чер 2017
- Perfect poured over asparagus, lightly steamed fish or over Eggs Benedict this is a failsafe recipe for Classic Hollandaise Sauce. Jamie also shares one of his top secret restaurant tips to guarantee a sauce keeps fresh and warm for hours!
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Thanks! Now my coworkers will never suspect I’m drinking hollandaise instead of coffee
Hahaha I'm laughing my heart out!!!
😂😂😂😂😂😂😂😂
😂😂😂😂
Making hollandaise is easy. Making hollandaise while you're juggling toast, ham, and screaming kids, not so much.
Leave it to restaurants...its worth the $15...no stress...
Kinda defeats the purpose to learn so you can make it yourself, for cheaper and control what goes into your food.
Well then this is basically for you then. Make the hollandaise sauce first without the stress of the other ingredients. In your case toast and ham. Put the sauce in the thermal flask to stay warm. And pour when you good and ready
You've got a serious talent if you can juggle a toddler, toast, and ham!
Sounds like the hospitality industry to me
The flask tip is the best I have ever had, best ever Hollandaise I have ever made, and because there was no pressure to do it at the last minute it made my life so much easier. Thank you Jamie.
My foolproof receipe - just use a high but in diameter small pot, that the stirrer gets in.
Put everything except the butter in that pot. Heat up the butter until it bubbles. Than start the stirrer and add the butter. Thats it.
Another method, if you don't want it to split, is to throw your yolks and cold cubes of butter into a sauce pan an stir on low to medium heat until it combines. That's the way I've always done it and it works every single time.
Fantastic tip - thanks Frank!
I 've read your tip after I was done with a bad sauce hollandaise following a recipe , not a video. I understand now that most important to care about is the temperature of yolks and butter to be mixed.
Excellent this worked perfectly
Do you still use lemon / vinegar?
“Then I want to use some butter”, proceeds to put the whole block of butter in
And doesn't even use most of it
He didn't use all of it not even close. Better to prepare too much than too little.
Yep. I added the whole pat and it split. Next time I'll use a recipe with measurements.
This sauce uses a surprising amount of butter
@@SurrealisticSlumbers Seems like your average restaurant grade recipe :D Lots of butter (and salt). The secret of making extremely tasty food...
Nailed it first try and made the best eggs benedicts for mothers day 😂😂 I'm only 14 proving how easy this is 😁
Same
You made this for mothers day a month ago? Todays mothers day
Im 12 and ima try this
masterchef made me think it was hard LOL
How long did you cook the eggs before adding the butter
I am from Holland too and hope the best for your restaurants, thanks for sharing the recipe
Although its French name means “from Holland,” hollandaise sauce probably traces its origins to the northern French region of Normandy, where it was first called sauce Isigny, named after the dairy-producing Calvados town of Isigny-sur-Mer. Because the region was a stronghold of Protestant Huguenots who fled to Holland to escape persecution, the recipe may have reentered France from the latter nation, giving rise to its name.
Trying this in the morning, wish me luck because my hubby is looking forward to it!,
3 egg yolk
1 tbsp vinegar
2 tbsp lemon
150g butter
Melt butter
Add eggs to bain Marie
Whisk turns a bit yellow
Slowly add butter while whisking
Once all butter is in
Add vinegar, keel whisking
Then add lemon juice
Pan of simmering water, add vinegar
Drop eggs
Wait till they rise
Done
Remember to fry the buns in the bacon juice,
Don't forget to season with salt and pepper
How long can it hold for?
Thank you
I am from Holland and I approve of this message.
A rnold Hello neighbor 😊
It is a french sauce though.
Grammar nazi.
ಠ_ಠ
PRAYS KEK
Those are the darkest egg yolks I have ever seen!!! Yummmmmn! 👍
It's literally due to the food you give the hens. If it contains a lot of caroten, like carrots, sweet potatoes and tomatoes do, it will color their egg yolks darker. It's usually added artificially.
My eggs are darker than those 😂😂😂
@@vicw4522Where is it done artificially? In Europe the eggs taste significantly better than in America.
SuWoopSparrow you can extract caroten :)))
@@vicw4522Well sure, but that would still be "natural" - natural food flavoring is typically extracts from food. My point is that the more orange the yolk, the better the taste, generally speaking. The only place where that hasn't proven true for me is America where, as you said, is made orange artificially/cheaply.
Putting the sauces in a thermos so you can make them ahead. Brilliant! I can’t believe this info never reached me before. With a societal move towards ketogenic diets, hollendaise sauce is a star and so yummy on everything. I served an eggs Benedict over chopped kale and thick cut bacon on Sunday with loads of hollendaise to give the kale some zip. Rave reviews!
Awesome, thanks for the tips. Nailed it on my first try.
wow those yolks look really nice. Good quality eggs.
my caulk is huge
Absolutely love your confidence in the kitchen, Jamie!
In Germany it's "Spargelzeit" right now, white asparagus all around! And we eat it with sauce hollandaise, so I'll try making it on my own for the very first time with this recipe!
Thanks Jamie!
Spargelwoche!!
PERFECT! my aspargus is ready to boil :)
Lucky you!
This sauce is so versatile. Can be serve with many dishes :-)
Wow! Shortest recipe I've ever seen. Love this stuff. 💜 Thx Jaime & very nice to talk to you and your Mum on the phone many years ago as I once solicited donations for The National Kidney Foundation here in Florida. You both were very gracious and friendly. God bless. 🌼
hi Jamie you make everything look so easy. bless you💖
omg i love the color of the yolks
The wonderful naked chef has come a long way. You are one of my favorite chefs of all time right up there with Andrew Yager and Paul Prudhomme.
Love learning from others , thank you for sharing
Enjoy Shirley!
What a great tip on the thermos, thanks
Jamie you're a legend!! Trying this tonight, wish me luck.
Took me 4 tries but I did it!!
Thanks Jamie and foodtubers
Casper Nederhand that's why when water is heating, your glass bowl shall not touch the water....you keep egg cool by whisking & add butter @room temperature after it has melted.
A touch of Hungarian Paprika is very nice.
I believe Paprikas transcend borders, Miranda..
BIG love to you, Jamie! 💝
Simple and YUM!
Good tip for flavor is to add a dash of tobasco and paprika. I also like to add my acidity near the end when im done with my butter. The Paprika and Tobasco work really well as a flavor with the lemon juice.
I made my first sauce holandaise by your recipe and it is great!
A lot of greetings from Germany from a Croat! The best you are in the world !!
wow...its looking so nice
I'm gonna try it tomorrow morning 🤞
About time we've been waiting for this for ages
Enjoy!
Here is a little tid bit tip for you Jamie and any one else who reads this. Instead of using a round mixing bowl. You should be using a Pyrex heat proof glass jug. It has a pourer on it and saves spilling that awesome sauce down the side of the flask! Hope you have a happy new year! Stay safe!
Doesn’t sit in a pan if simmering water quite so neatly! I’ll stick to my (Jamies) way.
Reminder that PYREX (all caps)is safer than pyrex
Thanks for the Thermos® tip. Well done.
The most amazing hollandaise sauce... Sounds like Ramsay.
it's looks so easy, i'll try asap. I wonder how its taste
Similar to mayonnaise...but with butter! Very nice, I'll try it!
Yup. Replace the butter with vegetable oil (or canola oil or olive oil) and you essentially get mayonnaise.
mayonnaise is made by room temperature eggs mot on the steam
Great recipe! Thanks
Going to try this in the morning for my eggs. Hope I get it right
Thank you.
I never thought about using a thermos.
I'm putting it on my salmon recipes. Love Jamie Oliver's show! 😊
Never thought to put hollandaise sauce into a thermos to keep it. Genius!
It will revolutionise brunch!
Just to keep it warm short term
Fantastic thank you Shef 😘
Keep it Up Jamie
I enjoy making your recipes and my husband enjoys eating them. We just ate Yorkshire puddings with salmon and yogurt. Could I use this sauce instead of yogurt for my Yorkshire puddings? Thanks!
i miss these kinds of videos from you, Jamie, i love it when you cook in your own home without trying to advertise your pot/pans, or your restaurant that i'll never be able to visit. By far your best tv show was Jamie at Home.
Matthew Hear, hear!! 😊
Well many have closed so you'll certainly not hear them advertised anymore.
You will be missed, Fifteen ! That was a special place.
i usually skip the double boiler and go for the straight saucepan method, i dunno, people say its more difficult but i find the double boiler give a false sense of security, it takes alot longer to get going but once it happens its just as quick to curdle,.. at least that's what i find :) just a regular pan and a small whisk or spatula (i prefer that to a big ballon whisk) and you're golden
i also tend to use cold butter, atleast in part, its great for cooling down the mixture it becomes too hot
anyways, lots of ways to skin that cat i suppose :P
Thanks for the tip
I'll never forget how Gennaro pulled me out of the depression, showing how to cook a chicken with strawberry taste, the recipe does not have strawberries, the main ingredient is weather, or rather, lightning and thunderstorm. This was spectacular.
Андрей Рогачёв I never saw that. Do you know what the video was called?
Share the video lads, im curious now.
I made some today first time, it was pretty good, but idk cause this is the first time I’ve acc eaten hollandaise. Taste yummy.
You read my mind, Jamie!
A few days ago I was wishing for a good hollandaise recipe to go with the salmon in my freezer!
THANKS!!! :-)
Rebecca Sunnybrook the same! I meant to google for a good recipe but didn't have time so ended up without the sauce😂 thank you Jamie!
It's fate! Salmon, asparagus tips and hollandaise is SUCH a good combo!
You are my hero!
Are you actually Jamie Oliver or is it someone speaking on his behalf?
Boss of bosses
How long can this be kept in the thermos flask before going bad?
I'm so glad I found this videoooo
my favourite!
Yum!!!! The perfect recipe to make with our golden yolks :)
Hello Jamie,you are the most inspiring chef.
You mean it sexually though, don't you? 😂 😂 😂
Thanks chef
how long will that keep in a flask?
Awesome 😍😍
Jamie is a legend.
i have a much easier recipe: mix 1 egg yolk with a tablespoon of lukewarm water, add a teaspoon of lemon juice, a pinch of salt. using a hand mixer slowly pour melted butter (about 125 grams, cooled down to lukewarm) into the mixing bowl and whisk it up to create a creamy hollandaise. to finish it, gently warm it up while constantly stirring on low heat. season to taste. works fine for me.
Superb presentation.
how do I store this hollandaise sauce? how long does it last before it gets spoiled?
So cool , when u through butter in pan 💫
@Jamie Oliver, love Hollandaise but it's only me that does. Can you freeze this?
how did I never think about the thermal flask! things just got so much easier
Enjoy Amer!
where can I get that thermos vase? Look great!
fantastic
Going to try it for dinner tonight, lets see how that goes 😃
HOW DID IT GO?
Amazing!
It always amazing how genius people were in old age. This is so simple amd yet amazing recipe.
Haha the editors were like we're not putting a link in there Jamie
I have NEVER been able to make Hollandaise Sauce. I've tried everything and have always failed. I can honestly say that this method is no better than all the others I have tried. It is not fail safe. If this is it, I'm sticking to mayonnaise. I'm so frustrated that everyone else seems to be able to do it.
get better at cooking then. your only going to get better with practise
this "bowl over a pot" method is way too complicated and finicky anyway, the trick is to firstly combine yolks with a bit of water (i'd say 1:1), then you can put them directly over heat source (whisking ofc) and they won't scramble. if they thicken a bit too much you just add a bit more water. then you add butter cubes and the rest...can't be more easy than that
@@JafuetTheSame I'll try it. I've not even heard of that method, so maybe there is hope for me. Thank you x
Lovely!
Love me some Jamie Oliver. Only thing I would add is a bit of cayenne to give it a kick. Love the thermos idea.
I used to eat breakfast at a hotel where I was taking some classes. The hollandaise sauce they used was somewhat sweet and the best ever. Unfortunately I’ve never found anywhere that makes it the way they did.
honey
Add a touch of sugar to this recipe
At my culinary school we used clarified butter to thicken the sauce, ive never done it this way
Jamie did say to take the solids off that leaves you with clarified butter
the best cook in the world :)
He seems like a good cook.
After a long time learned how to make the sauce
Thankyou sirr...
Just made it, it came out creamy but then thickened. I just added water. Thanks mate
nice one Jamie your quality mate!
very good
Yum!
you are the best 🌸
N'aww you're the best Nesrin!
Oh my goodness! your eggs look amazing. this is super helpful thank you ! looks super easy. im gonna try it :D
Enjoy Amber! Let us know how your sauce turns out!
Love you Jamie
Big love Ben!
Thanks Jamie :)
I do it like that, except before putting the butter in a put in a dollop of egg based mayo (it has eggs and lemon in in any case) but it will stop it completely from curdling. Plus you can reheat it with no problems.
Beautiful Orange Egg Yolk
I clarify my butter, and I also use a little bit of lemon juice.
Great cheffy
sixed time i tryed a Hollandaise and failed..Cooking is so much fun.
Yov Baba Bhaskar !
Great tip to use a thermos flask
I love