Another thing I see so many people do is call for unsalted butter then add several pinches of salt. I always use salted butter then add a bit extra during cooking. My family usually add more salt at the table. What is the rational for specifying unsalted butter unless it's cheaper?
For those worrying about the raw eggs, you only need to heat the eggs to around 135 - 138 degrees F, for about 45 min to pasteurize them. They will still be in their liquid form but safe to consume. I use my sous vide to pasteurize my eggs, even the pasture raised ones.
I find it hilarious that people fear salmonella if you pour the yolk between the half shells, so they crack the egg into their palms and get their hands covered in egg white, then pickup and crack an other egg with slimy hands and handle another yolk. I grew up on a chicken farm with 5000 chickens at any given time handled eggs, raw chicken with out bare hands and on wooden cutting boards. We slaughtered and processed chickens several days a week. Interestingly, nobody ever died or got sick. The paranoia around raw meat is a real head shaker.
Yes, that's correct. The butter will be hot enough to cook the raw egg yolks while it's mixing. The hollandaise will thicken up which is a good indication of the yolks being cooked. The lemon juice will also cure/chemically cook the egg yolks. Which kills the bacteria by adding acid and changing the pH balance of the yolks. It's the same method used when making homemade mayonnaise. Hopefully this clears up any questions you had.
Pick up a box of surgical gloves from Costco: ~$30 -- which freaks some people out; but it works out to just 22 cents for a pair. I also usually wash them (yes with dish soap!) before removing after separating yolks, then turn them inside out after removing and let dry. I describe myself as being like a cat-- I HATE getting gooey stuff on my paws! You also don't transfer to the eggs/yolks any germs from under or around your nails -- esp. FAKE nails, which hold germs like mad!
Dont be too afraid! Wash your hands with soap intensively and you are good to go. The sauce may be also pausterized at 60°C for few minutes so no germ will have a chance 😂❤
Love the tip on keeping it warm in a thermos cup!!!
Thanks for the recipe and the bloopers. Nice touch 😂
Thanks for watching! Glad you enjoyed those lol
I just tried this and it worked! Delighted, normally this sauce wrecks my head and doesn't work!
That's awesome to hear! Glad it worked for you. Now it's time to put it on everything ha oh and also show off your new skill.
love that you break it down by chapters. separating yolks: super informative that you compare the different methods. all around well done! tysm
Thank you!
Hello taylor, Thanks you made it very clear and simplify. I am making Eggs benedict tommorow. 🎉 - 🇬🇧
That sounds super delicious! Enjoy your eggs benny glad the video was helpful. Cheers
The bloopers were gold on this one 😂
The bloopers are honestly my favorite part of the videos. Lol thanks for watching!
Great tutorial. I would suggest an immersion blender. Very convenient, and less to clean up
Thanks for the tip. I'll have to try it out sometime
Nicely done!
Thanks!
Nice video, THANKS for making me laugh(love the blooper at the end!)LOL
Thanks for watching. I'm glad I could make you laugh!
Thank you for the video it was easy and fast.. you can use The sauce on asparagus
Thanks for watching! It does pair really well with asparagus. Try it with asparagus fries its really good.
Another thing I see so many people do is call for unsalted butter then add several pinches of salt. I always use salted butter then add a bit extra during cooking. My family usually add more salt at the table. What is the rational for specifying unsalted butter unless it's cheaper?
I heard one chef suggest to heat the butter to about 200⁰ and then your sauce will gently cook as you slowly add that butter. Key word is slowly
Tqvm..a well shortcut process..👍
Thanks for watching!
Thank you!
For those worrying about the raw eggs, you only need to heat the eggs to around 135 - 138 degrees F, for about 45 min to pasteurize them. They will still be in their liquid form but safe to consume. I use my sous vide to pasteurize my eggs, even the pasture raised ones.
Great instruction. Wonderful presentation.
Thank you!
Great video. Thanks
Thank you glad you enjoyed!
I find it hilarious that people fear salmonella if you pour the yolk between the half shells, so they crack the egg into their palms and get their hands covered in egg white, then pickup and crack an other egg with slimy hands and handle another yolk. I grew up on a chicken farm with 5000 chickens at any given time handled eggs, raw chicken with out bare hands and on wooden cutting boards. We slaughtered and processed chickens several days a week. Interestingly, nobody ever died or got sick. The paranoia around raw meat is a real head shaker.
❤❤❤😊
What about eating raw eggs? Does the butter cook it???
Yes, that's correct. The butter will be hot enough to cook the raw egg yolks while it's mixing. The hollandaise will thicken up which is a good indication of the yolks being cooked. The lemon juice will also cure/chemically cook the egg yolks. Which kills the bacteria by adding acid and changing the pH balance of the yolks. It's the same method used when making homemade mayonnaise. Hopefully this clears up any questions you had.
10 tablespoons of butter doesnt work for me. What weight please?
It should be 141 g or 5 oz of butter.
Você ficou bravo por eu ter elogiado seu bigode?? Desculpe_ me!
I'm the 666th like.
Let's go!!
Pick up a box of surgical gloves from Costco: ~$30 -- which freaks some people out; but it works out to just 22 cents for a pair. I also usually wash them (yes with dish soap!) before removing after separating yolks, then turn them inside out after removing and let dry. I describe myself as being like a cat-- I HATE getting gooey stuff on my paws! You also don't transfer to the eggs/yolks any germs from under or around your nails -- esp. FAKE nails, which hold germs like mad!
Dont be too afraid! Wash your hands with soap intensively and you are good to go. The sauce may be also pausterized at 60°C for few minutes so no germ will have a chance 😂❤
It ,s raw your egg
4k eggs haha
Using only the best lol
Naw bro u need to shave 😅
Girls sayn bro is 🤮
For sure!!!