Excellent as always. This recipe combines yours with another Hollandaise Sauce Equipment: 1 whisk a pot for heating the water a steel pot for preparation and cooking a pot with a spout to transfer the melted butter Ingredients: Eggs: 2 good-quality pastured free-range eggs Butter: 1/2 stick of organic grass-fed salted butter Lemon juice: 1 tbsp, fresh White pepper: a pinch Process: Melt the butter over low heat very gently do not let bubble Separate the egg whites from the yokes Put yokes into the steel bowel Add lemon juice, dijon mustard, white pepper Whisk together thoroughly until smooth Put the bowl over a pot with the simmering water Whisk it all & while whisking slowly add in melted butter using a pot with a spout Add the butter consistently very slowly. Do not let it get too warm. Never stop whisking until you reach the desired consistency Whisking and whisking and whishing and whishing When it reaches the desired consistency remove it from the heat But keep whisking so it cools down slowly. Use on vegetables, eggs, fish, chicken or other meats, eggs benedict, etc
Hi Dr Ekberg ! Perfect this is my fav sauce although I have been avoiding it because of its contents commercially. Alas, now that you have done this I’m so going to try this out! Thank you for taking your time to do this it is a definite keeper !!
Thanks for this recipe, doctor! It looks delicious! Can you keep this in the fridge? if so for how long? I also wonder if it will separate when reheated?
🔷 Watch this next: How To Store Coconut Milk ua-cam.com/video/ExUVmozfCvQ/v-deo.html
Delia Smith whisks the egg white to soft peaks then folds it into the hot buttery sauce to make Foaming Hollandaise Sauce. I like both.
Excellent as always.
This recipe combines yours with another
Hollandaise Sauce
Equipment:
1 whisk
a pot for heating the water
a steel pot for preparation and cooking
a pot with a spout to transfer the melted butter
Ingredients:
Eggs: 2 good-quality pastured free-range eggs
Butter: 1/2 stick of organic grass-fed salted butter
Lemon juice: 1 tbsp, fresh
White pepper: a pinch
Process:
Melt the butter over low heat very gently do not let bubble
Separate the egg whites from the yokes
Put yokes into the steel bowel
Add lemon juice, dijon mustard, white pepper
Whisk together thoroughly until smooth
Put the bowl over a pot with the simmering water
Whisk it all & while whisking slowly add in melted butter using a pot with a spout
Add the butter consistently very slowly. Do not let it get too warm.
Never stop whisking until you reach the desired consistency
Whisking and whisking and whishing and whishing
When it reaches the desired consistency remove it from the heat
But keep whisking so it cools down slowly.
Use on vegetables, eggs, fish, chicken or other meats, eggs benedict, etc
What quantity is a "stick" of butter, is that an actual weight measurement in America? Could you tell me what that would be in grams?
A U.S. stick is 8 oz./8 Tbsp. So half a stick is the same as he showed in the video: 4 oz./ 4 Tbsp.
Grams?
I loved so much yours new videos with recipes!! Thank you so much!
This looks really good. I’m going to try it today. Can you say what you use the egg white for?
Very cool to see you cooking Dr. Very nice video!
Hey BK42 Channel. I really like to cook and it is great to know what is in the food.
Hi Dr Ekberg ! Perfect this is my fav sauce although I have been avoiding it because of its contents commercially. Alas, now that you have done this I’m so going to try this out! Thank you for taking your time to do this it is a definite keeper !!
Glad you can enjoy it again. Let me know if you try it.
I love this. Definitely will try to make it for Sunday brunch.
Thank you Dr.
Thank you for the recipe
I will be trying that Thanks. What camera are you using? the resolution on the video looked great!
Excellent Doc, thank you!
Thank you RiskMgr. Glad you liked it.
You don't use the egg white in the sauce?
Very good Doc! Great video, great recipe! I see we have a lot in common. Thumbs up
Thank you TopicRuben.
That looks great !!!
It is very tasty. Let me know if you try it.
Thanks for this recipe, doctor! It looks delicious!
Can you keep this in the fridge? if so for how long? I also wonder if it will separate when reheated?
I haven't tried it. I think it is best to use fresh.
Awesome.
Thanks a lot LordStanley
What about the egg-white now?
What's the egg white for?
G'day new subscriber, saw you on Pusa Studios live stream, showing you some love and my support
Thank you Nomadic RV. Feel free to ask any health questions, and I will do my best to answer them.
No worries, thanks!
is it better than simple mayonnaise if it I don't understand why
Thank you Jacques Faure. Depends on the fat used. Most mayo is made with omega 6 processed canola or soybeen oil. Hollandaise is made with butter.
@@drekberg our home mayonnise is made from olive oil