An easy, no-fail method for making homemade hollandaise sauce in just minutes. Anyone can make this rich and creamy lemon butter sauce! Full recipe here: www.budgetbyte...
No the best fastest way is to throw 2 egg yolks and half a lemon in a small blender, slowly add a melted stick of butter,and then add salt and cayenne pepper to taste. Yes. But this method is probably the second best.
@@AdityaKumar-jj1os I started on hi, until all butter melted and sauce started to thicken then medium heat, don't stop whisking for any reason, if you think it's going to break take, off sauce off heat and back on heat, all the while whisking, if really nervous about the sauce breaking, have ice water by you to add a couple of drops of ice water; I did not find any of these precautions necessary, all when smoothly and in minutes and delicious! thank you, Budget Bytes!
Yeah, I've shown people this vs the "proper" way and it seems to really annoy some people. But it definitely works, and if you're not trying to be all Michelin star it makes a lot easier to enjoy this on the regular. Butter's already an emulsion so no reason to overcomplicate it by clarifying it then rebuilding the same thing.
Omg it works!! I used white vinegar because I don't have lemons. Its yummm! Thankyou. I dont need to spend tons of money buying eggs Benedict in the weekends, just for the hollandaise. Now I can make it myself. Such a quick easy method
My family loved it! Easy tasty recipe for a weekend in an airbnb with minimal supplies. Thanks so much! Ps I used the whole egg by accident but didn't stop mixing and it still came out perfect!
Just did this an works a treat. The 'proper' may end up being better, but it's a pain in the bum and this is still better than anything store bought. You've just shown me that I can quickly make my other half her favourite breakfast at the weekend without too much effort so thanks!
the proper wont be better , how could it be? the idea is the emulsify and thicken the ingredients , so , logically , if this method gives you that exact result , what then could possibly be different or better other than trying to sound like some professional chef who use a "BAIN MARIE" or some thing? Not trying to mess with you , just bringing in some confidence to the method here .
This is absolutely delicious ! Wish UA-cam made a feature where you can post pictures of your food . Just made this served it sunny side up sautéd spinach in olive oil , roasted chicken pieces , mushrooms and drizzled a little crunchy chili/onion oil by trade Joe’s served with a sliced of garlic cheese Texas toast for my breakfast right now . ❤ Thank you .
Another quick and easy way (if anyone is interested) take a blender with your yolks and lemon juice and have it on your lowest speed. Slowly pour in hot melted butter then season to taste. Super easy, super fast.
I do the same with Béarnaise sauce too. Look up Chef John’s version on Food Wishes. I haven’t clarified butter in about ten years now and I have yet to have a batch break on me. . I actually put the butter in the freezer for a while before throwing the chunks in.
its possible it was not hot enough , the egg must be hot enough for that to happen without scrambling them which is why people find this sauce a pain , it requires a fine balance between hot and too hot .
Yes, direct (but low) heat is fine! While the "correct" way is to use a double-boil set up, it also makes it a lot more complicated for many home cooks. ~Marion :)
No the best fastest way is to throw 2 egg yolks and half a lemon in a small blender, slowly add a melted stick of butter,and then add salt and cayenne pepper to taste. Yes. But this method is probably the second best.
Why are you the only person to show this method!? This is the fastest easiest way I've ever seen and it worked perfectly!
So glad to hear it!
I guess it’s not the most fail safe method.
Remember seeing Marco Pierre White demonstrate this technique years ago but I have been struggling to find the video. Great to see the technique again
No the best fastest way is to throw 2 egg yolks and half a lemon in a small blender, slowly add a melted stick of butter,and then add salt and cayenne pepper to taste. Yes. But this method is probably the second best.
@@PriyankitaPantof course you need to watch the temperature of the stove, otherwise the egg will scramble, also stir continuously
1 egg yolk
1 tablespoon water
1/2 tablespoon lemon juice
4 tablespoons butter in chunks
Season with salt and cayenne pepper
At what heat temp?
You’re a god for this
@@AdityaKumar-jj1os I started on hi, until all butter melted and sauce started to thicken then medium heat, don't stop whisking for any reason, if you think it's going to break take, off sauce off heat and back on heat, all the while whisking, if really nervous about the sauce breaking, have ice water by you to add a couple of drops of ice water; I did not find any of these precautions necessary, all when smoothly and in minutes and delicious! thank you, Budget Bytes!
Could make a double boiler as well if you're worried about temperature by making it in a heatproof mixing bowl over a pot of boiling water.
Hands down the best and my favourite method for making hollandaise sauce! Thank you so much 🔥🔥🔥🔥🔥🔥🔥
Yeah, I've shown people this vs the "proper" way and it seems to really annoy some people. But it definitely works, and if you're not trying to be all Michelin star it makes a lot easier to enjoy this on the regular. Butter's already an emulsion so no reason to overcomplicate it by clarifying it then rebuilding the same thing.
Agreeeeddddd clarifying is just code for bullshit lol
Seems like a lot of butter. Is there a healthier option way like maybe some butter and something else?
@@Conald_isAfalseProphet Butter is already healthy
@@TquanAye how is butter healthy?
@@Conald_isAfalseProphet Because it is a natural fat and not some seed oil that'll kill 'ya such as soybean oil...
Omg it works!! I used white vinegar because I don't have lemons. Its yummm! Thankyou. I dont need to spend tons of money buying eggs Benedict in the weekends, just for the hollandaise. Now I can make it myself. Such a quick easy method
Excellent, you clever person summarising it like this, nice and easy and made a Great Xmas hollandaise so thank you
You're very welcome!
Thats the easiest way I seen so far, I will try it ! Thanks ! Looks good
My family loved it! Easy tasty recipe for a weekend in an airbnb with minimal supplies. Thanks so much! Ps I used the whole egg by accident but didn't stop mixing and it still came out perfect!
Thanks! Good to know!
worked excellent
Tried it, turned out perfect. Thanks
Best, better than most high end restaurant’s. The right amount of everything. And…the most Simple way to do it!!! Thank you!!!
Just did this an works a treat. The 'proper' may end up being better, but it's a pain in the bum and this is still better than anything store bought. You've just shown me that I can quickly make my other half her favourite breakfast at the weekend without too much effort so thanks!
YAY! Thanks for sharing!
the proper wont be better , how could it be? the idea is the emulsify and thicken the ingredients , so , logically , if this method gives you that exact result , what then could possibly be different or better other than trying to sound like some professional chef who use a "BAIN MARIE" or some thing? Not trying to mess with you , just bringing in some confidence to the method here .
Works magically! Perfect, easy recipe!
Thank you for sharing, perfect for one . Thanks again.
Tried it, it’s perfect. No need to overcomplicate it
Thanks!
This is absolutely delicious ! Wish UA-cam made a feature where you can post pictures of your food . Just made this served it sunny side up sautéd spinach in olive oil , roasted chicken pieces , mushrooms and drizzled a little crunchy chili/onion oil by trade Joe’s served with a sliced of garlic cheese Texas toast for my breakfast right now . ❤ Thank you .
Thanks, I tried this as a base for my scrambled egg sandwich. Tastes awesome.❤mom liked it too.🎉
Glad you liked it!
Another quick and easy way (if anyone is interested) take a blender with your yolks and lemon juice and have it on your lowest speed. Slowly pour in hot melted butter then season to taste. Super easy, super fast.
You made that very tricky to make sauce look incredibly easy. Skills
Great uncomplicated method!
I love your recipe because the sauce is actually cooked and steaming but it's still creamy. Thank you
Well done! I do mine in my cast iron skillet.
Best and easiest recipe ever! Thank you 🙏🏻 😊
I do the same with Béarnaise sauce too. Look up Chef John’s version on Food Wishes. I haven’t clarified butter in about ten years now and I have yet to have a batch break on me. . I actually put the butter in the freezer for a while before throwing the chunks in.
The key ingredient to this method is the water which helps so the sauce doesn’t over cook
You're a fricken genius. I tried it and it worked! Mine was nit that thick but still great . Ill try whisking more before iput on heat ? 🙏💛
Yes try that! That's great!
its possible it was not hot enough , the egg must be hot enough for that to happen without scrambling them which is why people find this sauce a pain , it requires a fine balance between hot and too hot .
You can leave out the lemon juice and add Dijon. It will be yummy either way.
Thats a great idea, I added vinegar LOL. But think Dijon would be more yummy
TY. Made it today, way better than the package stuff😊
Omg THANK YOU! ❤
Welcome!!
Very helpful thank you!!
Thank you.. Thank you... Thank you so much!!
So easy
Nice
Ugh why can’t I save this reel 😢
THANK YOU
What is the difference between this way and the 'proper' way taste wise? Never made either but this looks wayyyy easier
Works well for me!
Can i use white wine vinegar instead of water?
You can swap the lemon juice for vinegar
Wow...her sunny eggs are perfect
Tarragon. It’s a MUST
Taragon is for Bearnaise sauce,without it is Hollandaise
Isnt this just a béarnaise sauce?without shallots and parsely
I didn't know holidays sauce was so saucy
Is this over a pan of water or on direct heat?
direct heat
🔥
Thank you for a stove top method!
Our pleasure!
So you're basically putting buttery eggs on top of sunny side up eggs
Butterfly creamed egg. Nothing wrong with more protein
Tarragon! Plus a tablespoon of vinegar
You're thinking bearnaise my friend. Basically the same thing I suppose
do u put it on the stove directly or double boil ?
Yes, direct (but low) heat is fine! While the "correct" way is to use a double-boil set up, it also makes it a lot more complicated for many home cooks. ~Marion :)
Add some garlic compound butter and we have a sause
How long does it keep in the fridge?
It will keep up to a week, but it's best fresh. It gets watery and loses flavor fast. XOXO -Monti
we're using Chef John's technique I see
Why did my sauce split as soon as I turned off the heat?😢
maybe was not hot enough , or , not enough time to emulsify
👍
No clarification of the butter?
no white wine reduction either :(
1 egg to half table spoon of lemon juice?? Tried and was awful
No the best fastest way is to throw 2 egg yolks and half a lemon in a small blender, slowly add a melted stick of butter,and then add salt and cayenne pepper to taste. Yes. But this method is probably the second best.
Didn’t work out, probably because eggs are not equivalent. Weight is better than quantity
That's it? That's all it takes to make a hollandaise sauce? My bosses told me it's the hardest sauce in the world to make.
Waaaay too much lemon, but good other than that.
yummmm!
Yh i dont know what happened but end up making mushy eggs
Heat may have been too high and it may have just become scrambled eggs in a way
It’s pretty sour but besides that it’s delicious
Paprika > Cayenne Pepper
Where’s the Canadian bacon?
she is showing you the sauce , not eggs benny
Damn, Pesky American non measurement units
Watsssss😂😂😂😂😂
Why make hollandaise sauce and put a little, you better lather it
don't worry, we did when the video ended. 😉
This recipe ruined Mother’s Day.
Tried it multiple times. I have a lot of runny scrambled eggs.
Sounds like your heat is way to high! or you're not continuously whisking.
This is blasphemy to Hollandaise 😂
Too thick chef. Loosen up that sauce chef.
when thick it will coat the items you eat , much better for easy , clean eating with a more velvet like mouth feel .
Awful. Don't bother
DOUBLE BOIL IT
Low temp?