How to Make Hollandaise Sauce
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- Опубліковано 17 гру 2022
- If you love hollandaise sauce, but are intimidated by the thought of making it from scratch, don’t worry! This quick and easy guide will show you how to make hollandaise sauce like a pro.
Plus, I’ll give you some tips on how to prevent it from splitting (breaking), how to fix it if it does break and if it’s possible to reheat it. Hollandaise sauce is perfect for Eggs Benedict, salmon, chicken, and many other dishes. So what are you waiting for? Let’s get started!
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📝 The Ultimate Guide to Quick & Easy Hollandaise Sauce - eatlikeanadult.com/the-ultima...
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My name is Russell Clamp and I teach healthy eaters how to cook. Whether you consider yourself a healthy eater, or just want to be more of one :) then you're in the right place. You can find out more about me here - www.eatlikeanadult.com/about/ - Навчання та стиль
Recipe: eatlikeanadult.com/the-ultimate-guide-to-quick-easy-hollandaise-sauce/
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How cool is it!! I know the method by making hollandaise sauce in a blender, but I didn’t know you can re-emulsify it by just warm water😮 I always started it from an egg yolk!! Thank you so much!!
I have worked in many restaurants, but never at my workplace we reuse leftover hollandaise sauce. Always toss it out after service.
I’m obsessed with going out for breakfast because I LOVE eggs Benedict and have never had a clue how to make hollandaise sauce 😭 I’m gonna try this tomorrow tysm
There’s another way that’s a little simpler that doesn’t require as many steps. 1 tbs of water 1/2tbs lemon juice and one egg yolk. You mix it well until smooth then you add 4TBPS of chopped butter and slowly heat it up and whisk on medium-low until smooth and thick. I used it the other morning for some seafood egg beny I made, it worked excellent. I seasoned it with salt, ceyenne and old bay. It was excellent
Thank you for the re emulsifing method. That was an awesome tip!
This short should have much more attention.
Well, I've been wanting a blender and now I have a new reason to get one. Looks delicious.
Look up Brazilian lemonade/limeade, that was the reason for mine
@@chriswilbur1356 I've seen that before and it was one of the old reasons I wanted a blender!
Thanks, I was looking for the blender version of the recipe!
I used red wine vinegar and it came out just as good
WOW in a blender very good idea 😊😊😊😊
Appreciate the part where you rescue it when it went wrong. I’d like a whole series of those
Well done mate! Crisp and to the point. ❤❤❤❤❤❤❤❤❤❤❤
Hollandaise n chicken is so good
I gotta do this
Thats how we do it at restaurants
Hey, great Video! I was just wondering how much butter to use. 1 Stick? 1 and a half?
I always put the recipe or a link to it in the description
eatlikeanadult.com/the-ultimate-guide-to-quick-easy-hollandaise-sauce/
Oh.. I kinda didn't see that. Thanks a lot for the great recipe.
Short cut master 😂
😋😋😋
Basically a butter mayonaise
For me I m just put in one smal mixt bowl then I mixt on top hot water
No lemon?
This is a cool way to make Gordan Ramsay’s recipe into a blender form! But again how much butter??? Does it matter should I guess??
Sorry I’m an over thinker lol
The full recipe is in the description and is the pinned comment
@EatLikeAnAdult Could you just write the amount of butter. Can't copy.
@@KimothyBrowneven on the website I can’t find how much butter
Yeah I’m getting takeout again this morning 😅
How much butter?
The full recipe is in the description and is the pinned comment
@@EatLikeAnAdult I do know now lol sorry!
Speed per se doesn’t effect whether it will split and this is why most people fuck it up. When you pour in the butter, pour it in with a consistent stream. So no jerk movement. Commit to pace. Obviously don’t pour it slow as balls and obviously don’t just bosh it in there. The pace should be based on whisking/blending speed. This is an eyeball thing but as with all things in the kitchen practice and it’ll become intuitive. And don’t be afraid to try. If you go wrong that’s helpful to figure out how to go right 🤙🏾
It doesn't have to be a consistent stream. You can start and stop as many times as you like, as long as you don't put too much in too quickly (speed).
It's all about speed. "No jerk movement" = speed. "Commit to pace" = speed.
You've just described speed in about 5 different ways and told people it's not about speed.
I agree with it becoming intuitive, which is gained by making mistakes. But telling someone it isn't about speed isn't helping.
@@EatLikeAnAdultI mean I never said “it’s not about speed” I said it’s not about “speed per se”. I can pour out a jug of water out in 10secs(speed) pour half in 5 secs twice(pace) or pour it steadily(pace) all out in 10secs(speed). I wasn’t having a dig we’ve all been taught many different ways. But more often then not I’ve seen hollandaise messed up by pace. Was just offering a helpful insight. My bad. 🤙🏾
It only takes a few minutes to make hollandaise on the stove without all that stuff.
No clarified butter 😢😢😢
The blender breaks the yolk ouch 🤕
It’s nice way but I will call this a hollandaice mayonnaise
Mayo is a cold emulsion with olive oil. This is a warm emulsion with butter.
You should have clarified the butter first.
You have just disrespect that beautiful sauce.
That is definitely NOT how to do a sauce hollandaise, you need a bain-marie for that
These absolutist comments always amuse me. Have you heard of Chef Eric Ripert? He's a French Chef and has had three Michelin Stars since 2005. He made this method famous. I've worked in restaurants where they make the Hollandaise like this too. You can continue to make yours in a bain-marie if you want. But there are many ways to do things in the kitchen. I'm making videos to help people make things easy for real life.
Discovering new ways to get to the same results is how cooking evolved overtime. It's the result we're after, not the method. If this method delivers a subpar hollandaise then you can criticize it, but even then we could still call it an easier way for a less quality product which is sometimes needed. Don't be a fanatic.
@@EatLikeAnAdult people are afraid of change i suppose, keep doin what your doin!
@@EatLikeAnAdulti DONT see what’s wrong with trying new methods. We have technology now and I tried this method and it taste the same it’s awesome thanks for the methof
@@EatLikeAnAdultI agree. If you’re not trying to change things in the kitchen just a little then where’s the fun in that?
I have a six pack so I can’t have that much butte r
butter keeps you shredded , you fell for the lie , animal fat = amazing for the body! vegetable oils = poison for the body unless you are using a quality olive oil or coconut oil .
Wtf is this
Or buy a packet lol
Get out