See this written recipe in The Sauce and Gravy Channel Cookbook 'Sauces Made Simply' - Get your copy today 👍 👉 The Sauce and Gravy Channel “Sauces Made Simply” cookbook (US paperback copies link) shop.ingramspark.com/b/084?VxcElqugpNWTTq520OjBvYOcgS1CU9DLN2mPiw19hZx 👉 The Sauce and Gravy Channel “Sauces Made Simply” cookbook (Amazon - ebook and paperback copies - US, CA, UK, EU, AU, JA, IN, MX, BRL) - amzn.to/3zz498I
I really like your site & have made several of your sauces. I like that they’re basically easy, not intimidating and you can feel proud to serve. Thanks!
I know this is an old video, but I just saw it. Oh my word, this is a game changer. I love Hollandaise sauce, but I have always been too scared to try to make it!! I will definitely try this very soon!!! Thank you for your great HOMEMADE recipe. I love them!
Buckling up for this one because I love Hollandaise Sauce and what a coincidence I ALSO live butter!!! Oh WOW look at those gorgeous Eggs Benedict a thing of absolute beauty!!!! Best Hollandaise Sauce recipe I've ever seen bravo Johnny Mac!!!!
Hollandaise sauce is just so good and buttery and all over my brunch haha I love that you did it all in the blender! I usually fail at the egg shell method and hands work great haha No sweating just enjoying! Creamy, thick and oh so perfect!!
Love your recipe and video. Ive made Hollandaise sauce for many years with a blender. Because I now own a VitaMix blender it is even easier. A VitaMix starts out at a very very slow speed and I get perfect Hollandaise sauce every time. Best wishes. 🙋🏻♀️
First time watching your channel and am a fan of discovering new sauces to make. Figured a basic Hollandaise to see your way of preparing would be a good way to start. Kudo's !! precise, easy to follow, Nice! Will be watching some more. Thanks Got to say it, why didn't you toast the English Muffins? have never seen anyone even try one not toasted, would make for a very gummy Eggs Benny. Something you may want to try to really kick up your EB, try English Bacon instead or even better try the " Real" Canadian Bacon, it's called Peameal Bacon and it is fabulous on this dish. Cheers!
You can freeze it for about a month. However I would suggest using it on the spot. It tends to separate when you try to reheat it. Thanks for watching 👍👍
It's best to use it on the spot. Typically when yiy try to reheat the sauce it has a tendency to split. However, you can put it in the fridge for roughly 1 day or freeze it for a month. You can bring it to room temp and reheat over low heat. It more than likely will not be as light and fluffy as it originally was but it should be edible.
A thin hollandaise sauce often happens because the emulsion didn't fully form. Here are some common reasons this might happen in a blender: Butter Temperature: If the melted butter is too hot or too cold, it can prevent the sauce from thickening. The butter should be warm, around 140-160°F (60-71°C), to create a stable emulsion. Butter Added Too Quickly: Adding the butter in a slow, steady stream is key. If it's poured too quickly, the sauce may not emulsify properly, making it thin. Incorrect Egg Temperature: Cold eggs can make it harder for the sauce to thicken. Starting with room-temperature eggs can help the emulsion form. Blending Speed: Some blenders may have settings that are too high, causing the sauce to break. Try blending at a medium speed to allow the ingredients to combine gradually. To fix a thin hollandaise, you can try slowly adding a bit more warm, melted butter while blending. Alternatively, whisk in a little more egg yolk to help thicken the sauce. To ensure the eggs in a blender-made hollandaise sauce are safely cooked, you can rely on the temperature of the melted butter. Here’s a way check the eggs are heated just enough without scrambling them: Use Hot Butter (but not scalding): Melt the butter and heat it until it’s between 140-160°F (60- 71°C). This temperature is hot enough to gently cook the egg yolks when combined in the blender without curdling them. Add Butter Slowly: Pour the hot butter in a slow, steady stream while the blender is running. This helps incorporate the heat gradually, allowing the eggs to thicken and cook to a safe level as they emulsify. Check Temperature After Blending: You can check the temperature of the finished sauce if you’re concerned. A thermometer should read around 140°F (60°C) or higher in the finished hollandaise, which should be safe to eat. USE AT YOUR OWN RISK Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.
See this written recipe in The Sauce and Gravy Channel Cookbook 'Sauces Made Simply' - Get your copy today 👍
👉 The Sauce and Gravy Channel “Sauces Made Simply” cookbook (US paperback copies link) shop.ingramspark.com/b/084?VxcElqugpNWTTq520OjBvYOcgS1CU9DLN2mPiw19hZx
👉 The Sauce and Gravy Channel “Sauces Made Simply” cookbook (Amazon - ebook and paperback copies - US, CA, UK, EU, AU, JA, IN, MX, BRL) - amzn.to/3zz498I
This looks like a terrific technique. So easy that it's difficult to mess it up. Can's wait to try it his weekend.
I really like your site & have made several of your sauces. I like that they’re basically easy, not intimidating and you can feel proud to serve. Thanks!
Thank you ❤😊I am happy help👍 Let me know if you have any questions 😊
Oh my days!! I made it today for first time and is so nice! Thank you so much. 😃😀🤗
Awesome! Isn't using the blender Great! So quick and easy😊 I'm happy you tired it out and enjoyed it👍
I love this, especially the tip around how to handle a broken egg shell that won't cooperate. 🤣🤣🤣 👍👍👍
Sometimes those pesky eggs just don't cooperate 🤣🤣🤣 Thanks for watching 👍
I love your cool smooth confident relaxing voice. Why am I just now finding your channel?
I know this is an old video, but I just saw it. Oh my word, this is a game changer. I love Hollandaise sauce, but I have always been too scared to try to make it!! I will definitely try this very soon!!! Thank you for your great HOMEMADE recipe. I love them!
You're so welcome. I hope you enjoy 👍
Buckling up for this one because I love Hollandaise Sauce and what a coincidence I ALSO live butter!!! Oh WOW look at those gorgeous Eggs Benedict a thing of absolute beauty!!!! Best Hollandaise Sauce recipe I've ever seen bravo Johnny Mac!!!!
Thanks Patrick!! The blender makes it so much easier. You can have Hollandaise sauce in no time at all😊😊
Hollandaise sauce is just so good and buttery and all over my brunch haha I love that you did it all in the blender! I usually fail at the egg shell method and hands work great haha No sweating just enjoying! Creamy, thick and oh so perfect!!
The blender makes it so easy. I think it also gives it a better thick and smooth texture. Thanks for watching 😊👍
Great video perfect instructions!!!!!!!!!!!!!!!!!!
Definately going to try this! Love Eggs Benny
Let me know how it turns out. Thanks for watching 👍
Yum! I enjoy Hollandaise sauce. Thanks for the hack! 😋
It really saves time and I think that it is rucher and creamer than the whisked version. Thanks for watching 👍
Love your recipe and video. Ive made Hollandaise sauce for many years with a blender. Because I now own a VitaMix blender it is even easier. A VitaMix starts out at a very very slow speed and I get perfect Hollandaise sauce every time. Best wishes. 🙋🏻♀️
Whole lotta deliciousness there
Thanks!! It is easy to make and so tasty 👍
Absolutely superb ,sir !ty sir!🙂
Thank you 😊😊
Looks amazing 👏
Thank you 😊 👍
It's good thanks 👍
Yep this is my next job. I’ll be making this with a stick blender.. hope it works.
It's a good one. I think you will like it. It's much easier than the traditional whisking technique.
I love this channel so much.
Thanks for watching and your support 😊👍👍
I just made this today and it was easy! Very delicious!
I used salted butter and I shouldn’t have added the extra salt.
Thanks for trying it out 👌👍
First time watching your channel and am a fan of discovering new sauces to make. Figured a basic Hollandaise to see your way of preparing would be a good way to start. Kudo's !! precise, easy to follow, Nice! Will be watching some more. Thanks
Got to say it, why didn't you toast the English Muffins? have never seen anyone even try one not toasted, would make for a very gummy Eggs Benny. Something you may want to try to really kick up your EB, try English Bacon instead or even better try the " Real" Canadian Bacon, it's called Peameal Bacon and it is fabulous on this dish. Cheers!
Butter is with or without salt? Thanks for your help !!
The butter is Without salt. Enjoy 👍
it's not good for your heart, but good for your soul :)
Yumm!
Thanks for watching 😊👍
Can this sauce be refrigerated if there's any left over, if so, how long for?
Hi, how long can you keep it in the freezer?
You can freeze it for about a month. However I would suggest using it on the spot. It tends to separate when you try to reheat it. Thanks for watching 👍👍
@@thesauceandgravychannel cool tks for the reply.. im having my own restaurant and looking for quick preparations.. 😊
How do you save extra sauce
It's best to use it on the spot. Typically when yiy try to reheat the sauce it has a tendency to split. However, you can put it in the fridge for roughly 1 day or freeze it for a month. You can bring it to room temp and reheat over low heat. It more than likely will not be as light and fluffy as it originally was but it should be edible.
Can I make this with Ghee rather than basic butter?
Yes ghee will work perfectly 👌👍
I've actually never has this type of sauce nor did I know how to make it........... until now MUHAAhahaaaa😅
Thanks for watching. Let me know if you try it out 👍
Mine was runny. How do I know the eggs cooked?
A thin hollandaise sauce often happens because the emulsion didn't fully form. Here are some common reasons this might happen in a blender:
Butter Temperature: If the melted butter is too hot or too cold, it can prevent the sauce from thickening. The butter should be warm, around 140-160°F (60-71°C), to create a stable emulsion.
Butter Added Too Quickly: Adding the butter in a slow, steady stream is key. If it's poured too quickly, the sauce may not emulsify properly, making it thin.
Incorrect Egg Temperature: Cold eggs can make it harder for the sauce to thicken. Starting with room-temperature eggs can help the emulsion form.
Blending Speed: Some blenders may have settings that are too high, causing the sauce to break. Try blending at a medium speed to allow the ingredients to combine gradually.
To fix a thin hollandaise, you can try slowly adding a bit more warm, melted butter while blending. Alternatively, whisk in a little more egg yolk to help thicken the sauce.
To ensure the eggs in a blender-made hollandaise sauce are safely cooked, you can rely on the temperature of the melted butter. Here’s a way check the eggs are heated just enough without scrambling them:
Use Hot Butter (but not scalding): Melt the butter and heat it until it’s between 140-160°F (60- 71°C). This temperature is hot enough to gently cook the egg yolks when combined in the blender without curdling them.
Add Butter Slowly: Pour the hot butter in a slow, steady stream while the blender is running. This helps incorporate the heat gradually, allowing the eggs to thicken and cook to a safe level as they emulsify.
Check Temperature After Blending: You can check the temperature of the finished sauce if you’re concerned. A thermometer should read around 140°F (60°C) or higher in the finished hollandaise, which should be safe to eat.
USE AT YOUR OWN RISK Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.
S. & G. now we have egg separators. Thanks
Did you use pasteurized eggs?
Note to other subscribers. Most grocery stores now carry only the large 4.5 oz) jars. I found the 2.5 oz jar at Walmart.
worry about the eggs being raw, any way to cook maybe in a double boiler for extra time?
You saved my life.😂
2:05 1/4 teaspoon to about ONE WHOLE TABLESPOON... or more. Was that a quarter of a cup?? 😄
You didn't show separating the mìlk solids out of the butter, someone may think that they go in & thereby ruining their hollandaise sauce.
No need to. It works perfectly well without separation. However if you want to take the time to separate them you can.
My Sister-n-law will Love Me!!
Oh yes, this one is a real game changer 😋
In Maryland, if you can get the crabcakes for $2 more at the diner, that's the way to go.