He is just gonna use a hand blender starting at the bottom of a tall glass amd slowly pulling the blender upwards, I'm calling it. Been watching Sorted foods, they've been doing this all the time.
Top tip for you Alex: You can recover split hollandaise by starting over with one egg yolk and then adding the split hollandaise sauce slowly like it was the butter. The split sauce will be incorporated into the egg yolk and it will form a stable emulsion.
As someone who has made hollandaise about 100 times (ahhh maybe more like 500 times) This is true you can add a broken sauce to working sauce....best to do it just a little at a time... I havent finished the video but best way to avoid breaking is just to heat the clarified butter and used a blender
A lot of work, yes, but watch the next episode. I know it can be done quickly, but I don't know how it is done. Alex will reveal all I'm sure. 😁 I suspect something to do with a hand blender. 👍
Sauce is the key to ultimate flavor A good sauce can spice up any boring dish Boring french fries? Truffle mayo and parmesean. Boring omelette? Omu-rice with demi glace. Boring spaghetti? Shrimp cream sauce. Sauce is king.
YOU CAN SAVE A BROKEN HOLLANDAISE!! I'm in culinary school this year (all online, thanks covid), but my instructor gave us a simple technique: -Remove the broken hollandaise and save it in another bowl to the side of your workstation/oven. -Wash and completely dry the original bowl you were using & place it back over your bain marie (double boiler). -Depending on how much hollandaise you're making, add 1 fresh yolk to the double boiler per every 4 you had in the broken sauce. (I.E. the old sauce had 4 yolks=use 1 fresh yolk). -Whisk the ever-loving crap out of it, then slowly re-incorporate the broken hollandaise just like you were adding the clarified butter. VERY slowly. -Breathe as it comes back together.
I love that little moment at 7:39, the background piano is so lovely while you're eating the Eggs Benedict, but right when you say "problem is...", that minor major 7th chord pops up out of nowhere. Perfectly timed tone shift
Hey Alex There is a way of recovery for your first failed sauce( only works if the egg yolk isn't fully cooked) : first take away the heat. Now you can prepare some additional clarified butter and set a new bowl onto your waterbath. In here you put an additional fresh eggyolk, wisk it under low heat till it starts to thicken, then add slowly step by step your failed sauce and it should become nice and smooth again. If all your failed sauce is in, you can ad your remaining and some of your additional butter and here you go! I had this problem so many times and tried all sorts of things, this is the only lifehack that really works. Thank you Alex for this and all your other amazing Videos!!! I love them! (sorry for my bad English)
I was just about the write this. Also, if you see your sauce is about to split you can add a few drops of cold water, which will quickly lower the temperature.
I definitely prefer (white) aspargus with good olive oil, corsely grated parmesan, and flakey salt. Maybe a thick rib eye to go with it. Green aspargus on the otherhand goes incredibly well with pumpkin seed oil, parmesan, and flakey salt. This works really well as a pasta sauce. Sounds weird, but trust on this one my fellow home cooks :)
@@philippciunis I will give it a try. When I grew up, it hated asparagus. Always the same: White, with potatoes (Pellkartoffeln), Butter and a variety of cooked and raw ham. When I lived alone I realized that not everything has to be the way I learned it. :)
Y'all want some GODDAMN HOLLANDAISE?! STEP ONE? Mayo. STEP TWO? Microwave. STEP THREE? Make a mistake powerful enough to terrify god. STEP FOUR? Regret.
As someone who loves food, cooking and going out of my way to do things as by hand as possable, because lets face it cooking is an art and accomplishing every step is great fun! I am greatly inspired by all that you do!
You can easily make hollandaise with a blender just like mayo. You just need to boil up 100grams of butter and slowly drizzle it while blending the egg. Easy, fast, delicious
yeah you can, but its never going to be as creamy as a hollandaise where the eggs have been heated up enough to unfurl the protein structure in the yolks. don't get me wrong the fast and easy way is still damn good, its just not the same
@@MCChimp actually if you use a fast enough blender, like a vita mix it will cook the eggs. They even have recipes that come with the vita mix to make soup that comes out hot, it’s the friction from the blades in the liquid.
@@Warbler36 sure, if you can get it hot enough by doing it like that or you could go out and invest in a thermomixer, but you still need the heat to coagulate the proteins in the yolk so they will bind more air, just using hot butter isn't enough considering heat transfer/heat loss when the two subjects meet each other if you want the creamiest sauce possible. its a super interesting subject, and the sauce you get from doing the bare minimum of using and immersion blender still gets you a fire sauce, but you can't incorporate quite as much air (making it creamier) as you can when you heat the yolks to 66-67C. if you want to know more, see if you can find a copy of "Emulsions from a culinary perspective - The case of hollandaise sauce and its derivatives" a Paper by Guro Helgesdotter a PhD in molecular Gastronomy
Thank you Alex for these sauce videos, I am taking catering and hospitality in college and you are helping me learn and understand more about sauces through these series of videos you have posted
Sauce hollandaise... I found to be foolproof by mixing it with my immersion blender! Heat the butter to just melted. With immersion blender mix yolks, white pepper, lemon, and salt. Slowly drizzle warm melted butter into yolk mixture, continue until all butter is incorporated. No fail every time for me. Love your channel, Alex!
i have used a technique of using a stainless steel mixing bowl directly over medium heat, adding cold 1cm cubes of butter to the egg yolks, whisking constantly, and i have never yet broken a sauce. cuisine traditionalists may hate that, but for home cooks looking to try it, this method had yielded reliable success for me. I have never worked as a cook, i just love breakfast.
I am absolutely stuffed after eating a metric tonne of chilli con Carne with nachos and cheese. And your vid has made me want to go cook that now😂 love how inspiring g your food is
I am adding 1 yolk and 50grams of butter for one person. I found that you don't really need to clearify the butter. It has made no change to taste from what I have tasted. And it works great with margarin as well. The key is the seasoning. I make Hollandaise the way I want it to taste. Use a metall bowl on top of oint bellow simmering water Low/low - heat. If you can start to feal that the metall bowl is getting to hot, take it of the stove and if you are in danger of the sauce splitting, add a tablespoon of water. Add more if the sauce is to thick for you. Remember, a true Hollandaise can never be served piping hot, the ingredients simply does not allow it. It should be around blood temperature or a bit warmer. Hope this was of any help. Regards, A Norwegian guy who really loves french couisine. Cheers Alex, I love how you are helping to perfect methodes on how to achieve the best result of the recipies you choose to include in your videoes.
if you split it, grab another yolk and cook it like previously, when it's ready, pour the first sauce (the one you messed up) slowly and it will emulsify ALso, if you see your sauce going bad when you emulsify it, add a spoon of cold water to help the emulsion.
This is the first video I have watched that actually shows what split hollandaise sauce actually looks like. So often, cooks just say don’t stop whisking otherwise the sauce will split, but never actually show what a failed result looks like.
I really like Chef John's simplified version; just put everything a bowl, cold butter included, put it on a double boiler, whisk until it's as thick as you want it.
Hey Alex! I actually made my first Eggs Benedict today, right before seeing your video! After my journey into bread and also pizza making, because of your videos I tried expanding my horizon even more. It all started by wanting to poach an egg, which I've never done before. Seemed like an interesting technique. So I stumble upon eggs Benedict, seemed like an interesting recipe. Before I know it I am poaching eggs, making hollandaise sauce from scratch and even making my own english muffins as well. All in all a great weekend recipe, but it took me the whole day to make. Really looking forward to the next video. For now, thanks a lot for your videos, inspired me to start discovering more of what I already loved doing: Cooking and eating.
Hey Alex, from what I learned, Escoffier updated his mother sauces to include sauce hollandaise instead of sauce allemande/parisienne in the early 1900's. That's why the hollandaise is still a petite sauce in this edition of the book.
Even in updated editions of Le Guide, and in later work Ma Cuisine, he doesn’t really give hollandaise pride of place. There’s a lot of interesting context surrounding this, but it’s through that context and practical teaching that the importance of hollandaise shines through
When you accidentally watched the last video of this series before this one and have a deeper appreciation for Alex’s story telling (which now i see includes foreshadowing). Well done sir!
I remember my first successful hollandaise, late one evening after previous failed attempts. Not understanding the heat of the water, and how it transferred through my thin bowl into the egg is what ultimately was difficult for me. When it did work, it was magical, and delicious. Distraction is the best way to mess up anything.
In culinary school I was taught how you can fix a split hollandaise. You just get some new egg yolks, like you are making a new sauce, and then whisk in the split mixture.
This. This is the episode I've been waiting for. This is it. This is why I signed up. I've made hollandaise twice and the first time it broke. Very glad to have this.
TIP FROM PRO COOK.... When your sauce hollandaise splits, you can save it if you are careful. In your case too much fat was added so it split. Start over in a new bowl bring water to boil then turn it off, dont worry the carryover heat will be enough, add 1 egg yolk and drizzle the hollandaise sauce that SPLIT I KNOW it sounds weird but it works, a chef taught me that when i worked in a hotel. Try to think if i add too much ,if i add too little then you begin too understand the process. Keep up the series.
Kudos, Alex, for properly cracking the eggs on a flat surface instead of the edge of a pan! Two reasons why: 1: Cracking on the edge of a pan makes it more likely that little pieces of eggshell will wind up in the pan. 2: The pan edge is exposed to many bacterial and other malignant sources, so you don't want it to make contact with the interior of the egg.
Hey Alex, I think there is actually a recovery if the hollandaise splits. My life hack is i add a splash of water and it actually thickens again. But I'm not a pro, so I don't know how the end products compare, with or without water
@@cillian_scott I have also read that to solve that issue, you can mix the water with a yolk together in a bowl and then add the split sauce slowly while whisking.
Every cook has their own little broken sauce rescue method, but it’s ultimately an uphill battle. I think he just wanted to demonstrate that there are better methods of production. But yeah...I wouldn’t throw it away.
I just found this guy and he reminds me of my grandparents because I am half french and they live in Toulouse and I can’t visit them because health problems and I remember when I was more a kid and I haven’t had this heart problems they always cook really good stuff homedmade . It’s also reminds me how nice France is and how beautiful it is . Even the people and language is so beautiful
I think you're referring to the clarified butter as ghee, but they're not really the same. You see, with clarified butter, you melt it, and remove all of the water and (not browned) milk solids to only leave pure butterfat behind. With ghee however, you first brown the milk solids, which produces the signature ghee flavor. It's close, but it's not the same Edit: you could compare ghee and clarified butter the same way you could compare regular butter and browned butter. Ghee is clarified browned butter, whereas normal clarified butter is, well, normal butter, clarified
I'm telling you, I've never made better roux or bechamel than with ghee. It's like a cheat code--just so much easier to get the flour mixed in well. Maybe it's not as good for some subtle reason or another, but I'd recommend it to anyone who is having trouble using regular butter.
Thank you. You have inspired me with so many videos. I've made ramin, meatballs, laminatted dough, you have helped me up my cooking game. So when I saw this one I had to make Eggs Benedict immediately. I got it too hot and it began to seperate, with nothing left to lose I wished in one of the egg whites, it worked, sauce saved. Ok a little light in color, but still very tasty.
Funny... My mom taught me how to make Hollandaise the "hard way" that you show here, now I just toss one squeezed lemon, stick of butter, two egg yolks and a pinch of salt in a small saucepan over LOW heat and keep stirring. It's amazing how this dish has earned it's reputation as being so hard when it's really far easier even than this video makes it seem!
Thanks Alex! I've been working as a Saucier at a wedding venue for about 5 months now. Experience in other kitchens too, but this is the first time in a dedicated position. Your sauce series has been an invaluable tool for me lately. So for that I thank you!
As a sauce chef i once watched a sous chef with 11 years experience struggle to make hollondaise from scratch, Egg yolks and butter with reduction etc. Will be very exciting to see you tackle this your way!
I worked with chefs who used our PHASE griddle oil replacement to make Hollandaise sauce and sometimes mayonnaise to save broken sauces. These practices are out there it happens in some of our best kitchens
Hi Alex, this is Ben. First of all, thank you a lot for all those videos! It's so inspiring to me that I’ve took two of the things we have in common to the next level: Cooking and DIY. I’ve been investing in good quality knives (so worth it) and you books never leave the kitchen! That said, I want to share with you a cooking topic in which I struggle A LOT and that could be a nice challenge for you, maybe a side video! Here it is: During the Christmas holydays I always eat Candied Chestnuts… I LOVE those tiny things! But cheap ones are not good at all, and very good ones are expensive! I’ve been looking and documenting on the way to make those and now I understand why this is expensive: the process is soooooo long. And even if it seems to be easy, I’m sure that there is a lot of tips and skills involved to make it. I’m convinced there is a better way to do good ones, at home with tricks so it is less tedious… Please help me make good Candied Chestnuts for the ones I Love!!!! For you all viewers, if you are like me and want to see those tiny balls of sugar… ☺, please like this comment!
I have recently fallen in love with this guy and his videos. He reminds me how to do what you love and love life. He reminds me why I went to culinary school 10yrs ago.
I was just this morning describing hollandaise sauce to my girlfriend and promised I'd make it for her! Guess I'll have to wait for the next episode :P I've had success in the past using a stick blender, so I have a feeling we're going in that direction.
Lovely result, I did a couple holanadis before but never eggs benedict! Little tip, using a metal bowl for the double boiler makes it slightly easier to control the temperature. It spreads out the heat a bit better avoiding hotspots, moving the bowl itself helps too to avoid splitting.
I just realized I've been watching for well over 2 years now. Started during your ramen series. Had an amazing time watching from then, can't wait to see what journeys await your and us.
For the Hollandaise sauce one thing Ive done that has worked out very well, but isn't the traditional way to make hollandaise, is to use a small blender. Basically use all the same ingredients but also use the egg white when you blend. You'll get sauce that is very thick and very tasty. Just melt the butter and pour it into the blender with the yolk and lemon juice, and some recipes call for cayanne.
I learnd it with a white wine + white wine vinigar reduction. So you boil up some onions, white wine, white wine vinigar and laurel. The you pass it through a Sieve. Then you do 1/1 egg yolk / reduction the rest is the same as yours. I learnd it in swizerland in my apprentice ship/ culinary school. Great video
I've had this many times in restaurants but never dared make it myself thank you for showing how easy it would be to make and thank you for the subtitles.
Salut Alex ! So after watching your episode i wanted to try the œufs Bénédicte and i prepared them for lunch today at home! As predicted, it took me ages to prepare them, the kitchen was a mess but boy was it worth it! Thanks for the amazing recipe and for the inspiration! Keep the good videos coming! They really inspire people like me to try new and more technical things. Merci et bon appétit !
Great to see that you are working on those mother sauces. Try adding the lemon juice and a tablespoon of water at the same time as the egg yolks, this will help to prevent scrambling your eggs. Also, lift your bowl off of the saucepan every minute or so to allow the steam buildup out and prevent the water from boiling.
Hey Alex, I love ur vids but in case u didn’t know if ur hollandaise breaks u can get a new bowl above the double boiler and add abt 1-2 tbs of water and slowly pour the broken sauce into it and it will emulsify back together. Hope you try it because I’ve broken hollandaise and fix it that way. 😊
Alex years ago i found out using Sous Vide to make hollandaise and its perfect everytime. Plus you can freeze and restore it, it wont split means perfect for proffesional kitchens. In 1 way i want you to use sous vide next episode but on the other hand maybe i learn something new from you. Hail from İstanbul mate.
A trick I used to do at a restaurant I used to work at, once you cook the yolks down to their silky state, you can add them to a food processor and slowly drip in your butter while it's on. It's still fairly slow but it takes a huge load off your whisking arm, especially when you're having to make a ton of it for 100 to 200 brunch orders every Sunday.
I absolutely love your content, mate, you're an artist, and not only in the kitchen. Recipes look amazing and delicious, but the music, narration, and cinematography make everything just uplifting.
Je trouve tout ce que tu fais super! La recherche de la perfection même dans les choses les plus simples mais dans lesquelles on découvre une grande profondeur. Je suis apprenti en cuisine et passionné comme personne, j’ai beaucoup de mal à trouver dans mon entourage des gens qui sont aussi passionnés que toi, je me rend compte qu’en cuisine, beaucoup n’aiment pas ce qu’ils font.. Bref continu ce que tu fais tant que la passion et l’amour du travail bien fait te guident! Tu as tout mon soutient
Tuned in HARD for the next episode. Trying to make up lot income with cooking classes in my own neighborhood soon. Foolproof Hollandaise would be most welcome in my culinary repertoire. Merci, Alex!
Ever tried making hollandaise in the microwave.......... seriously, give it a shot, it amazingly does work! Wife used to get packet mix then I tried this. No contest, threw the last packets away. Three egg yolks, lemon juice, stick of soft butter chopped into chunks (not melted). Stir roughly. Microwave 20 seconds. Stir again, Microwave 20 seconds. Stir again, Microwave 20 seconds. Stir again. Give it a little more time if needed but it should be about done. Remember small bursts at each stage or you get scrambled eggs! Takes less than two minutes and it's super. If it's too thick add a teaspoon of water. Courtesy of Noreen's Kitchen on UA-cam... Microwave Hollandaise or Bernaise.
Alex! There is a possible fix. I promise! Try this, Ice water. For the amount you are using a tablespoon at a time. Take it off the heat and whisk like your life depends on it. Add up to 4 tablespoons. The water seems to reinvigorate the eggs' emulsion abilities and it can then 're-dissolves' the butter. Sometimes, there will be a layer of butter that won't go back in, but a lot of it will, as long as you didn't let the eggs cook (and therefore really split) for too long. I actually did this this morning. Does it always go back together, no, but is it worth the try to save like $10 dollars in grocery? I think so. Love your work!
Me > Wow this egg benedict looks great, might try it once in a year.
ALEX > I'M GONNA MAKE IT FOOL-PROOF AND LESS DISH WASHING
Me > NOW WE ARE TALKING
the guys of chef steps have one method with a food whipper, fool proof and great for lasting long periods
I actually have this once a year. Exactly the same except the hollandaise is bought not made. This year...it’ll be made ;)
He is just gonna use a hand blender starting at the bottom of a tall glass amd slowly pulling the blender upwards, I'm calling it. Been watching Sorted foods, they've been doing this all the time.
Faster and less dishes?!
Go on...
Top tip for you Alex: You can recover split hollandaise by starting over with one egg yolk and then adding the split hollandaise sauce slowly like it was the butter. The split sauce will be incorporated into the egg yolk and it will form a stable emulsion.
As someone who has made hollandaise about 100 times (ahhh maybe more like 500 times)
This is true you can add a broken sauce to working sauce....best to do it just a little at a time...
I havent finished the video but best way to avoid breaking is just to heat the clarified butter and used a blender
You can also recovery it by putting it in a blender, have recovered many times and saved me
So appreciate these tips for recovering the sauce!
Honestly had no idea how much care and thought went into making sauce.
This series has definitely inspired me to step up my sauce/stock game!
A lot of work, yes, but watch the next episode. I know it can be done quickly, but I don't know how it is done. Alex will reveal all I'm sure. 😁 I suspect something to do with a hand blender. 👍
It's a massive PITA, but it's so good.
Sauce is the key to ultimate flavor
A good sauce can spice up any boring dish
Boring french fries? Truffle mayo and parmesean. Boring omelette? Omu-rice with demi glace. Boring spaghetti? Shrimp cream sauce.
Sauce is king.
Yup it takes a lot of practice. I messed up a lot in the beginning but when I finally succeeded, it was joy.
I'm the opposite, just watching him build a demi-glace made me never ever want to try to do it myself lol
"You need to stay there, like the line cook you are..."
me standing in kitchen making cereal: "YES CHEF 😐"
I heard lion cook haha
"making" cereal... :D
*oui
No faffing about.
Lmao!
YOU CAN SAVE A BROKEN HOLLANDAISE!! I'm in culinary school this year (all online, thanks covid), but my instructor gave us a simple technique:
-Remove the broken hollandaise and save it in another bowl to the side of your workstation/oven.
-Wash and completely dry the original bowl you were using & place it back over your bain marie (double boiler).
-Depending on how much hollandaise you're making, add 1 fresh yolk to the double boiler per every 4 you had in the broken sauce. (I.E. the old sauce had 4 yolks=use 1 fresh yolk).
-Whisk the ever-loving crap out of it, then slowly re-incorporate the broken hollandaise just like you were adding the clarified butter. VERY slowly.
-Breathe as it comes back together.
Amazing tip ! I was thinking of not trying Hollandaise because of all the potential waste... But I'll definitively try it after all!
s splash of water does the same job. u can litteraly just yeet it in, off heat, while whisking like a madman
I know, but it never ever gets as good as a hollandaise you didn't mess up in the first place...
@@FrenchGuyCooking True, it took me a good 3 attempts to really get the technique down. Heat management is suuuper crucial.
You can definitely save it but the eggs might be already cooked and it wouldn't be the same even masked (diluted) behind a fresh yolk.
Eggs Benedict is so good, he was amazing in Sherlock.
it's amazing he even says "cumbersome" at the end
eggs benedict cumbersome :')
I just realized recently that every time I see the word "SkillShare", I think it in a French accent. I blame you! :)
OMG ME TOO! 😂😂
Skil-sheagh!
🤣
+1
😂😂😂😂😂😂
I love that little moment at 7:39, the background piano is so lovely while you're eating the Eggs Benedict, but right when you say "problem is...", that minor major 7th chord pops up out of nowhere. Perfectly timed tone shift
What is the title of that piano piece?
THANKS ALEX IVE ALWAYS WANTED TO BENEDICT MY EGGS NOW I CAN
always pope the kids products
Now I'm not hungry anymore
Yo chill
Yes I never knew it was that easy
Careful, you have only two, no mistakes allowed.
Hey Alex
There is a way of recovery for your first failed sauce( only works if the egg yolk isn't fully cooked) : first take away the heat. Now you can prepare some additional clarified butter and set a new bowl onto your waterbath. In here you put an additional fresh eggyolk, wisk it under low heat till it starts to thicken, then add slowly step by step your failed sauce and it should become nice and smooth again. If all your failed sauce is in, you can ad your remaining and some of your additional butter and here you go!
I had this problem so many times and tried all sorts of things, this is the only lifehack that really works.
Thank you Alex for this and all your other amazing Videos!!! I love them!
(sorry for my bad English)
I was just about the write this. Also, if you see your sauce is about to split you can add a few drops of cold water, which will quickly lower the temperature.
Good point :) I hope Alex sees this :)
Also add some drops of cold water to re-stabilize the emulsion, like mayonnaise
uh yes, like AufsMaulwurf said!
Alex: „now we need eggs Benedict“
Literally every German: „SPARGEL!“
As a German, I prefer broccoli with hollandaise
Jawooohl
As an Elsass man, why not both ? 👀
I definitely prefer (white) aspargus with good olive oil, corsely grated parmesan, and flakey salt. Maybe a thick rib eye to go with it. Green aspargus on the otherhand goes incredibly well with pumpkin seed oil, parmesan, and flakey salt. This works really well as a pasta sauce. Sounds weird, but trust on this one my fellow home cooks :)
@@philippciunis I will give it a try. When I grew up, it hated asparagus. Always the same: White, with potatoes (Pellkartoffeln), Butter and a variety of cooked and raw ham. When I lived alone I realized that not everything has to be the way I learned it. :)
Ahh Yes, Hot Mayonnaise.
Y'all want some GODDAMN HOLLANDAISE?! STEP ONE? Mayo. STEP TWO? Microwave. STEP THREE? Make a mistake powerful enough to terrify god. STEP FOUR? Regret.
@@TheBillJohnsonVarietyHour Sounds like my everyday life..........
CHEFPK I LOVE YOU
Ah yes, a man of culture.
Also known as what we put on elote on hot Californian summers.
As someone who loves food, cooking and going out of my way to do things as by hand as possable, because lets face it cooking is an art and accomplishing every step is great fun! I am greatly inspired by all that you do!
You can easily make hollandaise with a blender just like mayo. You just need to boil up 100grams of butter and slowly drizzle it while blending the egg. Easy, fast, delicious
yeah you can, but its never going to be as creamy as a hollandaise where the eggs have been heated up enough to unfurl the protein structure in the yolks. don't get me wrong the fast and easy way is still damn good, its just not the same
@@MCChimp came to say this, you can make chili by popping a can but it will never compare to making it correctly from scratch.
@@MCChimp actually if you use a fast enough blender, like a vita mix it will cook the eggs. They even have recipes that come with the vita mix to make soup that comes out hot, it’s the friction from the blades in the liquid.
@@MCChimp you just need to use the butter at the right temperature, it'll heat up the yolks enough
@@Warbler36 sure, if you can get it hot enough by doing it like that or you could go out and invest in a thermomixer, but you still need the heat to coagulate the proteins in the yolk so they will bind more air, just using hot butter isn't enough considering heat transfer/heat loss when the two subjects meet each other if you want the creamiest sauce possible.
its a super interesting subject, and the sauce you get from doing the bare minimum of using and immersion blender still gets you a fire sauce, but you can't incorporate quite as much air (making it creamier) as you can when you heat the yolks to 66-67C.
if you want to know more, see if you can find a copy of "Emulsions from a culinary perspective - The case of hollandaise sauce and its derivatives"
a Paper by Guro Helgesdotter a PhD in molecular Gastronomy
In before he just uses the method for mayonnaise. Emulsion blender.
Did you mean immersion blender?
@@mrlescure it's a pun
To be fair, Hollandaise is basically warm mayo
@@FredGreen182 apart from one is with butter the other oil 🤦🏻♂️
@@FredGreen182
u dun actually cook the egg for mayo tho and mayo is equal part oil as well pretty much
Thank you Alex for these sauce videos, I am taking catering and hospitality in college and you are helping me learn and understand more about sauces through these series of videos you have posted
Great Benedict, I love that you actually put enough sauce on that bad boy! Looking forward to your new and improved version !!
Sauce hollandaise... I found to be foolproof by mixing it with my immersion blender! Heat the butter to just melted. With immersion blender mix yolks, white pepper, lemon, and salt. Slowly drizzle warm melted butter into yolk mixture, continue until all butter is incorporated. No fail every time for me. Love your channel, Alex!
"Who has time for this on a Sunday morning?" Atheists, Alex!
i have used a technique of using a stainless steel mixing bowl directly over medium heat, adding cold 1cm cubes of butter to the egg yolks, whisking constantly, and i have never yet broken a sauce.
cuisine traditionalists may hate that, but for home cooks looking to try it, this method had yielded reliable success for me. I have never worked as a cook, i just love breakfast.
I am absolutely stuffed after eating a metric tonne of chilli con Carne with nachos and cheese. And your vid has made me want to go cook that now😂 love how inspiring g your food is
I am adding 1 yolk and 50grams of butter for one person. I found that you don't really need to clearify the butter. It has made no change to taste from what I have tasted. And it works great with margarin as well. The key is the seasoning. I make Hollandaise the way I want it to taste. Use a metall bowl on top of oint bellow simmering water Low/low - heat. If you can start to feal that the metall bowl is getting to hot, take it of the stove and if you are in danger of the sauce splitting, add a tablespoon of water. Add more if the sauce is to thick for you. Remember, a true Hollandaise can never be served piping hot, the ingredients simply does not allow it. It should be around blood temperature or a bit warmer. Hope this was of any help.
Regards,
A Norwegian guy who really loves french couisine. Cheers Alex, I love how you are helping to perfect methodes on how to achieve the best result of the recipies you choose to include in your videoes.
I love putting it over asparagus with some smoked paprika
you know, whenever i don't f*ck it up lol
if you split it, grab another yolk and cook it like previously, when it's ready, pour the first sauce (the one you messed up) slowly and it will emulsify
ALso, if you see your sauce going bad when you emulsify it, add a spoon of cold water to help the emulsion.
This is the first video I have watched that actually shows what split hollandaise sauce actually looks like. So often, cooks just say don’t stop whisking otherwise the sauce will split, but never actually show what a failed result looks like.
I really like Chef John's simplified version; just put everything a bowl, cold butter included, put it on a double boiler, whisk until it's as thick as you want it.
Hey Alex! I actually made my first Eggs Benedict today, right before seeing your video!
After my journey into bread and also pizza making, because of your videos I tried expanding my horizon even more. It all started by wanting to poach an egg, which I've never done before. Seemed like an interesting technique. So I stumble upon eggs Benedict, seemed like an interesting recipe. Before I know it I am poaching eggs, making hollandaise sauce from scratch and even making my own english muffins as well. All in all a great weekend recipe, but it took me the whole day to make. Really looking forward to the next video. For now, thanks a lot for your videos, inspired me to start discovering more of what I already loved doing: Cooking and eating.
Hey Alex, from what I learned, Escoffier updated his mother sauces to include sauce hollandaise instead of sauce allemande/parisienne in the early 1900's. That's why the hollandaise is still a petite sauce in this edition of the book.
Even in updated editions of Le Guide, and in later work Ma Cuisine, he doesn’t really give hollandaise pride of place.
There’s a lot of interesting context surrounding this, but it’s through that context and practical teaching that the importance of hollandaise shines through
When you accidentally watched the last video of this series before this one and have a deeper appreciation for Alex’s story telling (which now i see includes foreshadowing). Well done sir!
I love hollandaise. I’m learning the French language watching all of these 🥰
I remember my first successful hollandaise, late one evening after previous failed attempts. Not understanding the heat of the water, and how it transferred through my thin bowl into the egg is what ultimately was difficult for me. When it did work, it was magical, and delicious. Distraction is the best way to mess up anything.
Cursing in french:
In this lesson, alternatives for just sayin' mmm sh..t
still kind of cute though.
Now seriously, I love the new series
In culinary school I was taught how you can fix a split hollandaise. You just get some new egg yolks, like you are making a new sauce, and then whisk in the split mixture.
Alex: does it make French people crazy to use an English muffin to make this dish?
Pas du tout
Not at all, they call it a putain de biscuit anglais
Use a toasted American style Southern biscuit...game changer
english muffins arent english so i doubt it haha
Eggs Benedict is an American dish which originated in New York City
This. This is the episode I've been waiting for. This is it. This is why I signed up. I've made hollandaise twice and the first time it broke. Very glad to have this.
If the sauce separates - throw in a couple of ice-cubes to the mixture, and you'll be fine.
TIP FROM PRO COOK....
When your sauce hollandaise splits, you can save it if you are careful. In your case too much fat was added so it split. Start over in a new bowl bring water to boil then turn it off, dont worry the carryover heat will be enough, add 1 egg yolk and drizzle the hollandaise sauce that SPLIT I KNOW it sounds weird but it works, a chef taught me that when i worked in a hotel. Try to think if i add too much ,if i add too little then you begin too understand the process.
Keep up the series.
You can actually fix a broken hollandaise with tablespoons of boiling water and continued whisking
Yes, you can!
I love that you switch the knife and fork hands when needed.
Sauce Hollandaise the traditional way
* points at recipe *
* proceeds without putting vinegar into the egg yolks *
???
yeah, he did skip a few beats there...
Kudos, Alex, for properly cracking the eggs on a flat surface instead of the edge of a pan! Two reasons why:
1: Cracking on the edge of a pan makes it more likely that little pieces of eggshell will wind up in the pan.
2: The pan edge is exposed to many bacterial and other malignant sources, so you don't want it to make contact with the interior of the egg.
Hey Alex, I think there is actually a recovery if the hollandaise splits. My life hack is i add a splash of water and it actually thickens again. But I'm not a pro, so I don't know how the end products compare, with or without water
If you cook the proteins in the yolk, there's no recovery short of taking the proteins to a lab to refold them.
@@cillian_scott I have also read that to solve that issue, you can mix the water with a yolk together in a bowl and then add the split sauce slowly while whisking.
Every cook has their own little broken sauce rescue method, but it’s ultimately an uphill battle. I think he just wanted to demonstrate that there are better methods of production. But yeah...I wouldn’t throw it away.
@@alexstamatis6857 at this stage youre merely diluting split sauce with the emulsion.
I just found this guy and he reminds me of my grandparents because I am half french and they live in Toulouse and I can’t visit them because health problems and I remember when I was more a kid and I haven’t had this heart problems they always cook really good stuff homedmade . It’s also reminds me how nice France is and how beautiful it is . Even the people and language is so beautiful
when you realize ghee is the foundation of a french mother sauce
I think you're referring to the clarified butter as ghee, but they're not really the same. You see, with clarified butter, you melt it, and remove all of the water and (not browned) milk solids to only leave pure butterfat behind. With ghee however, you first brown the milk solids, which produces the signature ghee flavor. It's close, but it's not the same
Edit: you could compare ghee and clarified butter the same way you could compare regular butter and browned butter. Ghee is clarified browned butter, whereas normal clarified butter is, well, normal butter, clarified
I'm telling you, I've never made better roux or bechamel than with ghee. It's like a cheat code--just so much easier to get the flour mixed in well. Maybe it's not as good for some subtle reason or another, but I'd recommend it to anyone who is having trouble using regular butter.
Ghee is only made if you brown clarified butter.
This is not ghee.
Omg I thought the same thing!
Your commentary is genuine and outstanding. Love the personality
I only seem to make eggs Benedict Arnold because they always betray me.
Thank you. You have inspired me with so many videos. I've made ramin, meatballs, laminatted dough, you have helped me up my cooking game. So when I saw this one I had to make Eggs Benedict immediately. I got it too hot and it began to seperate, with nothing left to lose I wished in one of the egg whites, it worked, sauce saved. Ok a little light in color, but still very tasty.
To everyone who doesn’t have a whisk and want to try it: no, a fork doesn’t do the job. I’ve already tried and failed.
Mon dieu, at last one of the best dishes made by my favourite UA-camr. Lovely to see.
Next recipe explained in 10 minutes only : how to boil water.
Funny... My mom taught me how to make Hollandaise the "hard way" that you show here, now I just toss one squeezed lemon, stick of butter, two egg yolks and a pinch of salt in a small saucepan over LOW heat and keep stirring. It's amazing how this dish has earned it's reputation as being so hard when it's really far easier even than this video makes it seem!
Thanks Alex! I've been working as a Saucier at a wedding venue for about 5 months now. Experience in other kitchens too, but this is the first time in a dedicated position.
Your sauce series has been an invaluable tool for me lately. So for that I thank you!
This is THE Alex video I've been waiting for. So satisfying.
As a sauce chef i once watched a sous chef with 11 years experience struggle to make hollondaise from scratch, Egg yolks and butter with reduction etc. Will be very exciting to see you tackle this your way!
I worked with chefs who used our PHASE griddle oil replacement to make Hollandaise sauce and sometimes mayonnaise to save broken sauces. These practices are out there it happens in some of our best kitchens
OMG thank you so much for promoting my Skillshare class!! So happy that you like it!! 😍🙏
i've needed an eggs benedict recipe for AGES!! thank you!!!
Hi Alex, this is Ben. First of all, thank you a lot for all those videos! It's so inspiring to me that I’ve took two of the things we have in common to the next level: Cooking and DIY. I’ve been investing in good quality knives (so worth it) and you books never leave the kitchen!
That said, I want to share with you a cooking topic in which I struggle A LOT and that could be a nice challenge for you, maybe a side video! Here it is: During the Christmas holydays I always eat Candied Chestnuts… I LOVE those tiny things! But cheap ones are not good at all, and very good ones are expensive! I’ve been looking and documenting on the way to make those and now I understand why this is expensive: the process is soooooo long. And even if it seems to be easy, I’m sure that there is a lot of tips and skills involved to make it.
I’m convinced there is a better way to do good ones, at home with tricks so it is less tedious…
Please help me make good Candied Chestnuts for the ones I Love!!!!
For you all viewers, if you are like me and want to see those tiny balls of sugar… ☺, please like this comment!
YES YES YES I WAITED FOR A FAIL PROOF HOLLANDAISE RECIPE FOR MY WHOLE LIFE 😭 I LOVE YOU ALEX YOU ARE MY GOD CHEF
I have recently fallen in love with this guy and his videos. He reminds me how to do what you love and love life. He reminds me why I went to culinary school 10yrs ago.
Your videos are a combo of cooking and engineering and i love it
MY LAST CRUISE...I ATE THESE EVERY MORNING....BEST PART OF MY TRIP !!!!!!
This is why im Proud to say i have french genes!
I was just this morning describing hollandaise sauce to my girlfriend and promised I'd make it for her! Guess I'll have to wait for the next episode :P I've had success in the past using a stick blender, so I have a feeling we're going in that direction.
The only bad thing about your channel is that I have to wait to watch a new video. Love it man!
I checked recipes during the whole week-end for good eggs benedict and hollandaise sauce, and here you are. Thank you Alex!
I literally can't wait Alex! Bring on the advancement!
Love the voice over on this one. Such peace and happiness. Thanks for this one.
I've never looked forward to a next episode that much !
typically I don't say much, but gosh the video quality in this one. I compare your videos from few years ago they're on an absolutely different level.
Lovely result, I did a couple holanadis before but never eggs benedict! Little tip, using a metal bowl for the double boiler makes it slightly easier to control the temperature. It spreads out the heat a bit better avoiding hotspots, moving the bowl itself helps too to avoid splitting.
The suspense is always a killer on this series. I watch them as they come out and am left anxious for the next.
I just realized I've been watching for well over 2 years now.
Started during your ramen series.
Had an amazing time watching from then, can't wait to see what journeys await your and us.
For the Hollandaise sauce one thing Ive done that has worked out very well, but isn't the traditional way to make hollandaise, is to use a small blender. Basically use all the same ingredients but also use the egg white when you blend. You'll get sauce that is very thick and very tasty. Just melt the butter and pour it into the blender with the yolk and lemon juice, and some recipes call for cayanne.
i CANNOT wait for the next episode. Eggs Benedict is my favorite
I learnd it with a white wine + white wine vinigar reduction. So you boil up some onions, white wine, white wine vinigar and laurel. The you pass it through a Sieve. Then you do 1/1 egg yolk / reduction the rest is the same as yours. I learnd it in swizerland in my apprentice ship/ culinary school. Great video
Oh boy, the next video is something I wanted for a major part of my life!!!
I've had this many times in restaurants but never dared make it myself thank you for showing how easy it would be to make and thank you for the subtitles.
Hollandaise and béarnaise sauces are my favs. So glad u did this one. 😊
new to your channel and I love it I have been binge watching for days, eggs Benedict may be my favorite food of all time.
I love the French Cookbook. My French is getting better, I think, because of it. Thanks Bud.
Freeze on that cookbook for a second, when you use it.
Congratulations, Alex, on being awesome. My French is poor.
Salut Alex !
So after watching your episode i wanted to try the œufs Bénédicte and i prepared them for lunch today at home! As predicted, it took me ages to prepare them, the kitchen was a mess but boy was it worth it! Thanks for the amazing recipe and for the inspiration! Keep the good videos coming! They really inspire people like me to try new and more technical things.
Merci et bon appétit !
i have no idea why i did not expect the sauce cookbook to be in French... always love your videos and information.
Great to see that you are working on those mother sauces. Try adding the lemon juice and a tablespoon of water at the same time as the egg yolks, this will help to prevent scrambling your eggs. Also, lift your bowl off of the saucepan every minute or so to allow the steam buildup out and prevent the water from boiling.
Hey Alex, I love ur vids but in case u didn’t know if ur hollandaise breaks u can get a new bowl above the double boiler and add abt 1-2 tbs of water and slowly pour the broken sauce into it and it will emulsify back together. Hope you try it because I’ve broken hollandaise and fix it that way. 😊
I have you in my head when I’m cooking now. I’m discussing ingredients as I cook with a French accent. It’s a continuous play by play.
Alex years ago i found out using Sous Vide to make hollandaise and its perfect everytime. Plus you can freeze and restore it, it wont split means perfect for proffesional kitchens. In 1 way i want you to use sous vide next episode but on the other hand maybe i learn something new from you. Hail from İstanbul mate.
A trick I used to do at a restaurant I used to work at, once you cook the yolks down to their silky state, you can add them to a food processor and slowly drip in your butter while it's on. It's still fairly slow but it takes a huge load off your whisking arm, especially when you're having to make a ton of it for 100 to 200 brunch orders every Sunday.
I absolutely love your content, mate, you're an artist, and not only in the kitchen. Recipes look amazing and delicious, but the music, narration, and cinematography make everything just uplifting.
My favourite sauce...I'm all in for this fast foolproof method!
I’m hyped now, pls upload the vid tomorrow!!! It’s going to be Sunday so it would be perfect
Alex has finally gotten around to making my favourite dish & I couldn't possibly be happier!!!! I can't wait to see what he comes up with!!!!!
Bring it on! Egg Benedict are just phenomenal!
I am a fan. Also I start remember French language because of your interviews and accent
Je trouve tout ce que tu fais super! La recherche de la perfection même dans les choses les plus simples mais dans lesquelles on découvre une grande profondeur.
Je suis apprenti en cuisine et passionné comme personne, j’ai beaucoup de mal à trouver dans mon entourage des gens qui sont aussi passionnés que toi, je me rend compte qu’en cuisine, beaucoup n’aiment pas ce qu’ils font..
Bref continu ce que tu fais tant que la passion et l’amour du travail bien fait te guident! Tu as tout mon soutient
Tuned in HARD for the next episode. Trying to make up lot income with cooking classes in my own neighborhood soon. Foolproof Hollandaise would be most welcome in my culinary repertoire. Merci, Alex!
Ever tried making hollandaise in the microwave.......... seriously, give it a shot, it amazingly does work!
Wife used to get packet mix then I tried this. No contest, threw the last packets away.
Three egg yolks, lemon juice, stick of soft butter chopped into chunks (not melted).
Stir roughly.
Microwave 20 seconds.
Stir again,
Microwave 20 seconds.
Stir again,
Microwave 20 seconds.
Stir again.
Give it a little more time if needed but it should be about done.
Remember small bursts at each stage or you get scrambled eggs!
Takes less than two minutes and it's super.
If it's too thick add a teaspoon of water.
Courtesy of Noreen's Kitchen on UA-cam... Microwave Hollandaise or Bernaise.
Alex! There is a possible fix. I promise! Try this, Ice water. For the amount you are using a tablespoon at a time. Take it off the heat and whisk like your life depends on it. Add up to 4 tablespoons. The water seems to reinvigorate the eggs' emulsion abilities and it can then 're-dissolves' the butter. Sometimes, there will be a layer of butter that won't go back in, but a lot of it will, as long as you didn't let the eggs cook (and therefore really split) for too long. I actually did this this morning. Does it always go back together, no, but is it worth the try to save like $10 dollars in grocery? I think so.
Love your work!
Eggs benedict is the *only* breakfast i'll eat over holiday times (easter, christmas, my birthday, etc)
Alex made me appreciate eggs more than ever
youre my favorite youtube filmmaker! keep it up