How To Make Hollandaise Sauce I French Chef Tutorial
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- čas přidán 25. 07. 2024
- Hollandaise sauce is one of 5 mother sauces of French cuisine. There are different ways to cook hollandaise, but I'll show you the classic one which all French cooks are learning in culinary schools. There are many hours in such schools dedicated to mother sauces. Hollandaise is an easy one. You only need 3 ingredients
First let's prepare clarified butter. Its a melted butter. We remove the whey which is on top and only keep good fat without any foam.
Its important to mix sauce all the time and not to exceed 60 degrees C / 140 F. There are 3 easy ways to define if a sabayone base of hollandaise sauce is ready: touching your pot, listening to the noise and looking inside if you see a pot ground.
Ingredients for hollandaise sauce (for 4 portions):
✔️ 4 egg yolks
✔️ 250 gr / 8.8 oz butter
✔️ 4 tablespoon water
✔️ juice of 1/2 lemon
✔️ salt, pepper
⏳ TIMESTAMPS:
0:00 introduction
0:26 mother sauces
0:51 ingredients
1:01 hollandaise is a non-stable emulsion
2:15 egg yolks+water
4:23 clarified butter
5:37 lemon juice
6:57 how to store sauce
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I am so happy I found your channel. I want to start learning about French cuisine and this is perfect timing. I look forward to learning from you. Merci beacoup, Chef!
Chef Vivien, Thank you! This is marvelous. This is the best way to make sauce hollandaise, and your sauce bearnaise video is equally excellent. This is the way I will always make these sauces. The results are delicious. When I'm making the sauces I have control of the process from beginning to end.
You asked for requests to demonstrate other sauces. My best recommendation is to demonstrate how to use sauces according to the seasons. For example, some are better for winter foods and others are better for spring or summer.
I discovered that the most common customary American application of sauce hollandaise is eggs Benedict, but to make the best meal I had to depart from customary portions and presentation. This is because the sauce is rich and delicious, and it is best to serve a generous amount of the sauce. Instead of the customary two eggs on toasted "English muffins" with "Canadian bacon", I serve one egg on a softer piece of toasted bread with best tasting delicatessen sliced ham.
American English muffins are too leathery in texture and are awkward to cut. Serving two eggs is too much food because the sauce is rich. Typical American eggs Benedict are not made with real sauce hollandaise, and the sauce is not as rich with butter.
For my own meals, I serve one egg and some fruit.
Best wishes to you. Thank you again for these excellent demonstrations that improve the quality of the food my family enjoys.
❤very well mentioned and being perfect sauce hollandaise. 😂
I have not seen this method before where you start with just the egg and then add the butter in the end. Can’t wait to make some!
I would love to see a Demi Glace or even your beef or chicken stocks!!
Excellent work!
Best sauce!!
Now I don't go to a restaurant for breakfast. I make this sauce at home. Thanks Vivien!
merci patron
Hello Chef Vivien, I do appreciate yur teaching, its it possible to do a orange sauce to go with duck breast? Arne , Norway.
This was surprisingly detailed and informative. I've never heard that butter needs to be 50 degrees warm too. Maybe that is why my Hollandaise splits all the time. Thank you Chef Vivien!
Merci, chef.
Formidable
Thank you, Chef! I very much enjoy your videos and have learned a LOT!!
Wonderful techniques. Especially seeing taking the yolks to a foamy beginning before adding ANY heat!!! You make it very simple to be successful. I would love to see you make a crème anglaise for a soufflé and a Champaign sabayon for berries.
Great recipe but can I use whole egg because I don't have other way to use whites?
Thank you, Vivien! You are our favourite french chef! Just started to watch.
What kind of sauce would you make for roasted chicken (in oven)..?
Merci!
Jus de roti👍🏻
@@chefvivienENG is it any of your videos? Can you make a video of this sauce? And maybe «sauce bretonne»? Thank you for your calm and good senses. Your tips on the foods’s smell, looks and change in the progress of cooking is very useful!
@@bardflaaten3826 Thanks you. More sauces to come
@@chefvivienENG We are looking forward to this! Tank you! 🙏🏻
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