How to Make Hollandaise
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- Опубліковано 12 лют 2011
- See Chef Edward Leonard, from Le Cordon Bleu, teach us how to make Hollandaise sauce. This sauce is simply made from egg yolks. Even though there is nothing simple about it. The First thing you want to do is bring water, in a saucepan, to a simmer. In a separate metal bowl, take two egg yolks and start whisking. Add a touch of vinegar or lemon juice. Take the bowl and place over the simmering sauce pan. What you don't want to do is scramble the eggs. Periodically, remove from the heat. Continue to whisk. You will see the egg yolks changing color. Once the yolks have volume, start including melted butter slowly. For every egg, add once ounce of butter. You will want to add it slowly. You can add it back to the heat if it starts to cool down. Continue to incorporate the butter little bits at a time. Keep adding the butter until it thickens. Feel free to add salt, hot sauce, or lemon juice for flavor. As you can see, it is an easy and delicious way to make Hollandaise sauce.
To learn more, visit www.chefs.edu. - Навчання та стиль
I will never under-appreciate Chef-made Hollandaise sauce again! Thanks for the excellent demo!
I like how short these are. I can just keep watching more and more recipies.
This guy is amazing with that whisk
He's teaching.. so yes he adds it slow. Great video.
It looks fabulous. Thank you for the excellent clear instructions.
because he knows people will rush it and break it. I add a tbls of water for 2 egg yokes. it helps it to not break, and the butter can be poured little faster :-)
Very nice demo. Thank you. Bet this tastes like nothing I’ve ever had in a restaurant. ❤️
great vid, thanks for the tips
Thanks for teaching!
master of right hand
Thank you!!
Yeah they taught us this way at LCB. I like the way Marco Pierre White makes it. It's so much easier
where can i see marco make hollandaise ? thanks
Great video,
I like the good camera work and his clarity in commenting. I also like to watch and respect a Chef who has gone through all the efforts and testing to earn "Master Chef" certification by the ACF.
I don't mind anything he did, using lemon juice, vinegar and all (everyone including myself does) but Hollandaise sauce is a very classical sauce and I find it important in education to teach people the original correct way and or recipe as a matter of reference or foundational knowledge.
1) The use of acid (lemon juice, white wine, "gastric") is crucial, I wish he would have emphasized that, it is fundamental to the emulsification process. The acid pearls the fat in the egg yolks into drops which the whisk can then break and split into gradually ever smaller droplets. The butter will be in between the fat droplets. When the egg yolk fat drops are so small that it forms a smooth mixture with butter, that is what thickens the substance, that is what the emulsification is.
2) Read a recipe for Hollandaise in older versions of Russeau or Escoffier or Eugene Pauli books and there will be no lemon juice or white wine. Originally Hollandaise requires you to, as prepwork, make a gastric consisting of vinegar or wine, water, peppercorns, a bouquet of vegetables and spices and herbs. After straining and chilling the gastric, it is used as the acid for the Hollandaise Sauce.
3) For this reason Béarnaise sauce IS NOT a derivative of Hollandaise as a mother sauce, since the gastric for Béarnaise sauce is different from the gastric used for Hollandaise. It has a large amount of Tarragon in it, used white pepper corns instead of black, perhaps has a little sugar added, etc.
4) The Chef mentions adding "hot sauce." This is because the original recipe calls for a small amount of cayenne pepper. Not to make the sauce spicy but just to have a hint of spiciness in the back ground. And some Chefs will want tiny red spots of cayenne pepper to be visible in the sauce. It is debatable of whether this hint of spice is appropriate in Béarnaise Sauce.
5) In fact, Béarnaise is a mother sauce on its own because Choron Sauce (the tomato-y version that The Chef mentions) is a derivative of Béarnaise Sauce with no garnish Tarragon in it.
Nothing in this video is wrong as it represents how we all make Hollandaise Sauce today. my points are merely (nit picking admittedly) for the benefit of having the foundational knowledge of how this sauce's recipe and procedure was cemented as "correct" when published recipes became widespread. I suspect that the development of the sauce was a developing process over a 150 year period.
P.S. There is nothing Dutch about Hollandaise sauce, it is a French cuisine creation. La Varenne named this "discovered" creation after Holland (The Netherlands) because of the very high quality of butter in that country that he encountered while visiting.
nice video.. thanks...
Lol I can bang out that same sauce in 2 minutues when someone orders bernaise at the steakhouse. Gangsta style the bowl over an open flame
wwwwowwww is awesome!!!! my heroe !!!
Was going to make eggs Benedict for my wife tomorrow but... after seeing this... fuck that.
isnt it suppose to be warm water though?
Reminds me of MRE vanilla pudding
for a fluffier sauce, adding white wine (about 10 yellows, 3 teaspoons of wine) will help. hollandaise is great ffor choice filet cuts
Nice hat!
have not made this since culinary...
this is the hardest thing to make. I cooked it! I poured too much butter in! I just ugh! This video makes it look so easy but this gives me a lot of tips on how to make it right. What else do you put it on? I think some people put it on steak.
you can put it on anything that you enjoy like do you think there's rules to eating? if you like it with hollandaise fucking eat it
it's not hard you just did all the things wrong , he said pour it slowly , if you can't follow simple instructions obviously it's gonna be hard
ma com cazz parl !
I understand how my grandma does it this way,because she didn't have many appliances back then.I make it with an electric hand beater.
That is how do I make Mayones minus the heat!!!
So it's like mayonnaise, but with butter and heat.
TheAzureKite like a cousin yea
so it's not like mayonnaise
It's like popcorn but with egg yolks and lemon instead of popcorn and whisking instead of popping
point?
No. Don't do this. You can make this sauce WAY easier. In a cold pot add your cold egg yolks and tabs of butter and lemon juice. Put it on one of the back burners on the lowest setting possible. Whisk every minute or so. It will only break if you get impatient and turn up the heat. Do not do this. I usually put this on and start working on everything else. If my sauce gets too thick as I'm working on everything else I just add a little warm water and whisk. Try it.
Why does he has a ring on his finger? Thats suppouse to be a BIG no no in culinary school
So are unrolled sleeves.
It's closer to a wedding ring than not, and that is an OK in Culinary school.
Hollandaise is not a mother sauce. It's hot mayo made with butter.
this is to thick... :/
I'm pretty sure that one person knew how shit this video was.. me being the second
Hollandaise isn’t a mother sauce
You are totally over exaggerating how slow you have to drizzle that butter in
Jordy Castles he's teaching. he knows People will wanna rush it.
and the sauce is too thick.
Gordon Ramsey, Marco Pierre White and other top chefs have made the sauce before this guy's put his ridiculous hat on. It doesn't need to be that slow.