How To Make Hollandaise Sauce - Tutorial
Vložit
- čas přidán 6. 09. 2024
- Join my online French cooking classes 👨🍳: learn.thefrenc... How to make an Hollandaise sauce. This step by step video tutorial explains how to to make an hollandaise sauce the way its taught in French Culinary schools.
The first part of the video covers the technical skills to be applied for the recipe and in the second part I run a practical demonstration.
Ingredients for enough sauce for 4 people (divide the proportion if you need less sauce)
250 grams of clarified butter
4 egg yolks (free range eggs)
20 millimeters of water
The juice of half a lemon (do not use limes)
1 or 2 pinch of Salt for seasoning
small pinch of cayenne pepper (optional)
if you need to convert to add measurment you can use the link below:
www.convert-me....
I have to say, your hand technique is a life-saver. That technique alone is teaching me so much about temperature control.
Finally a clear cut demonstration. Thank you
I just enrolled in Escoffier School of Culinary Arts, this will help me practice. Merci.
This is the best method i've watched so far, and i think i just stick to it. Thnks for sharing
Thank you for making cooking simple . Hunters chicken went down a storm with the family . Keep it up
having watched most of your videos and tried a few, I felt like I had to thank you for the effort and cohesive presentation of such classic dishes and methods. I made this sauce to serve with fish at dinner today and the recipe worked quite well like other recipes of yours I tried. I thank you for the wonderful work and appreciate the effort you spend to share your recipes with us. Keep it up chef! you are watched and admired in Ankara.
that is very nice to hear i am doing my best to keep the french food tradition alive . thank you for trying the recipes 👨🏻🍳🙂
wow this Recipe turned out Great ! Easiest and fastest Hollandaise I've ever made . Thank you !
I made this sauce and poured it over asparagus tonight for dinner, and it was delicious! Love your videos! Keep them coming!
Ahhh.... that was fun! Viva la France 🇫🇷 💙🤍❤️ I’ll make this in your honor, Stephan! 💙🤍❤️
Thank you so much!!! I honestly can't thank you enough. Until this point, I had tried a dozen times to make hollandaise and each time it split or curdled. I was pulling out my hair and super depressed thinking that hollendaise was impossible to do and out of my reach. Then I came across your video and followed it exactly (the heat tip and touching the pan with your hand is genius; that way your eggs never scramble, as well as making thickening the yolks to a sabayon before adding butter [which seems to help it not break!]), and now I've made perfect hollendaise sauce a dozen times! I didn't know it was possible, but your wisdom and technique proved me wrong! Thank you again!!
Hi lee great to hear that you master the hollandaise it's true that techniques play a huge role in making certain sauces and recipes. Thanks again for the feedback it has made my day 🙂🙂👨🏻🍳👍
Lee Nelson when making hollandIse (or mayonnaise) if it breaks, you can fix it. First, get a clean bowl, or pan, and start with a new egg yolk. Begin whipping again, an when you reach the part where you would add butter, start with a teaspoon of the broken sauce. Work it in slowly, a bit at a time, and when it is finished, then add the butter ( or oil).
@@FrenchCookingAcademy sir what about echalots in the hollandaise?
I have watched quite a few Of these Hollandaise Sauce making by quite a few well known Chefs but you top the list! Thank you for making it simple and caring for beginners like me...! God bless your hands!
I agree having done exactly the same as you - multiple chefs videos watched with some "great ones"-
BUT - Here: - no thermometers -(I dont have one anyway)- but just old crafts of observation that are fool proof, and extremely well explained. A late comment, but this tutorial was a gem. Thank you
Great video! Thanks for the step by step. I´ve been looking to learn how to make it for a while now.
HI joel glad you watch teh video its a bit dated though, I am thinking or making a reboot serie of those sauces video.
Seriously this was helpful. I picked it up finally from your bearnaise sauce video after breaking the sauce many times from not using correct technique. I'm not going back now.
I love this method. It has worked so much better for me than the double boiler.
After trying to use the hand whisk and broiler method, and scrambling a dozen potential sauces; I had a breakthrough. Using a regular kenwood chef mixer which eliminated the uneven mixing and potential splitting; and warming the bowl beforehand in hot water... the sauce ended up perfect. The butter was integrated slowly and dripped in slowly enough that it stopped any splitting. And because the bowl was warm but not over boiled, there was no incident of potential Scrambled eggs. Now my Hollandaise is perfect everything and my technique is foolproof. Breakfast has never tasted so luxurious and enjoyable. The art and science of cooking is experimenting and trial and error and never giving up. And even more surprising, Hollandaise can be refrigerated for another time. By immersion in a frying pan with a little warmed water bath and using a lid, and slowly stirring the butter combo back into a thick sauce, it can be re-enlivened. Never use a microwave, it will split the sauce back into oil and egg Scrambled. Love this sauce.
I just made it. Turned out amazing bug Inwas concerned because with 4 eggs, I used about 120grams of butter and it was so so thick already
Thank you so much . Your videos are so helpful to an ambitious amateu r
Another masterpiece from a master chef
Chef, I love you so much - your approach, your kind and patient instruction, your unabashed love for your art. It’s been so fun watching your channel evolve as you amp up your tech game (and your kitchen). Thank you, thank you! Ooos, I mean merci, merci! ❤
Love this sauce playlist. Now I can learn the basics. Thank you so much
you are such a good teacher, I'd love to accomplish this classic sauce
MERCI! clarified butter makes this a little more refined but adds another step if you only have butter lol
You are really really fantastic. I discovered you a few days ago and I've learned so much.
I like the idea of making the sauce directly over the low flame instead of over a pot of boiling water. Much easier.
I made my first attempt at preparing this sauce today for Easter dinner and it turned out perfectly. Thank you for such an excellent tutorial! The bad news is that it turned out so well that I’m probably ruined for ordering eggs benedict in a typical breakfast place from now on. This version turned out so light and creamy that the typical US diner version which usually has the consistency of gravy made with flour is going to be a major disappointment. It’s like drinking fine champagne; knowing the difference ruins you for the budget stuff. That said, I wouldn’t have it any other way.
Yep, my old restaurant used powdered hollandaise and powdered biscuit gravy. And that's insane, considering they made the biscuits and most everything else from scratch. I was able to convince them to switch to real gravy for the biscuits, because it would hold and could be refrigerated for use at the breakfast service the next day. But sadly, Hollandaise does not keep well. Too hot or too cold and it breaks, and most of the temperature range where it holds is just not food service safe. It really has to be fresh but that takes too much time when you're doing 300 breakfast covers. But at least they took eggs benedict off the menu.
This was amazing, I tried it and it works great. Thank you so much. You have saved me much heartache
Simple and easy to understand thanks chef
I make it the otherway around with less messin with the temp. reduction finished first then lower heat and put cold cubed butter and eggyolks whisk till done.
Excellent! I have just made the sauce after your instructions and it worked out perfectly. Thank you for your great videos! You are showing some important basic skills in an instructive way that one can use in so many ways and I for one is becoming a better cook thanks to you. Big fan!
Excellent intructions. Just made it myself - came out great! Thank you.
Technique is everything!
I love all these pro tips. Thanks.
Merci chef. J'aime votre facon d'expliquer des choses
Brilliant, best video on hollandaise ive seen,
+south star thanks its a bit of an older video though 😌
THANK YOU!!!!! This worked perfectly for me
Wow i learned a lot from your cooking channel Chef😊 i tried some of your recipes and it come out tasty and so easy to followed 🙏thank you chef
Fantastic tutorial! Thanks chef! Enjoying your kitchen classes.
Superb‼️👍🥰🙋
GREAT..Chef.. 👏👏
nice, I knew about touching the lid knowing if warmed up... but touching the bottom of the pan for temperature no... very good. love all your demonstrations. you seem to be a better cook than patissier :)
oh yeah baking is really my nightmare but i like the challenge
Thank you so much for the tip to use your hand to check the temperature 🙏❤️
I saw the bearnaise sauce video and I did get a wonderful consistency however it tasted horrible as I did not have the correct herbs in.
But I see it as a huge success as the taste is easily changed and I know with the right ingredients I can make it!
Plus I got surprisingly good at whisking with my left as my right hand finger got a blister from the nonstop stirring 😅
I see you liked the tip.
Chervil is not easy to find in North America I substituted with tarragon
Awesome, just made a Béarnaise sauce from that video you posted and it went so smoothly and easily, looking forward to doing the Hollaindaise.
I am so glad some of you manage to make the bearnaise. and the best thing is that the more you do it the best you are going to become.!
Merci à toi, keep the videos coming.
Thanks, tastes good ❤
Very interesting. Aside from the very convenient and low-tech technique that doesn't dirty several pans/dishes I am curious about the addition of plain water in the beginning.
I was always taught to use a reduction cooked with black pepper corns, shallots, vegetable stock or broth, dry white wine and vinegar.
I often contemplated the necessity of adding so many pepper corns and the waste of it all because in the final product lost almost all the pepper's heat and flavour were gone.
I will definitely give this a try.
The one I know is a bit of lemon juice a bit of vinegar a bit of water, crushed peppercorns. Reduce that and add it to yolks, then make the hollandaise.
hello there !
just watched your videos on sauce hollandaise, bernaise and clarified butter. I find them extremely helpful, brilliantly made. For me as a beginner it's very beneficial to hear your explanations and watch how to do. Very good work mate, keep on going !
hi Thomas glad to hear you liked the video and look forward for more video as time goes. I am trying to get back on doing a video every week. thanks for watching. btw are you based in Australia?
Hi there, mate. No, I'm based in good old Germany :-)
But please tell me, do you have a recommendation when to use Hollandaise and when to use Bernaise ? Any rule ?
HI thomas, well the holandaise is a sauce you usually serve with poached, salmon or other fish , asparagus or ham. the egg benedict is one of those breakfast that uses the Hollandaise sauce. the Bearnaise sauce in france is mostly used with good cuts of red meats( ribeye and filet steak).
hi Chef, thank you so much for the clarification. I'm ready to prepare a sunday dish with salmon and sauce holandaise :-)
HI Thomas thats great! so for the salmon with hollandaise sauce, it is usually goes well with a side of boiled potatoes (small ones) and green asparagus (blanched first, then slightly grilled ). but anything else will do. let me know how you go. :O)
Salut Stéphane, ici Steve du Québec! Je suis un fan de ta chaîne CZcams. Continuons en anglais maintenant au profit des autres abonnés😃. QUESTION: I see many Hollandaise recipes using with a shallot & vinegar reduction (gastrique) as the acidic part of the sauce instead of lemon juice? Is it still considered as a classical Hollandaise or it is instead a variation style of Hollandaise? Thank you for your GREAT WORK! Steve
Merci, Chef
Love your recipes sir ☺️
What's wrong with using a double boiler? Why is it better to check the temperature 100 times rather than use a double boiler which keeps the temperature steady more easily?
Nice
Lots very tasty. I will give it a try.
I tried the recipe in the description and it came out too buttery. Didn’t taste like hollandaise. Is the 250g of butter before or after melting?
Very well explained
+Sushma N
Hi Sushma, thanks for subscribing and thank you for positive comments it is really motivating.
Thank you ! Now I know how to make a hollandaise sauce
Slightly confused by this simplified version. I learned to start with a reduction of white wine vinegar, water and crushed white peppercorns, once cooled, beat in the egg yolks and then drizzle in the clarified butter, season with salt and lemon juice.
I always use a double boiler just because it was my Dad's and I love using it. Brings back happy kitchen memories, and he really could cook up a storm. A classic French storm, of course!
Escoffier's book is my bible for almost everything and that too belonged to Dad.
I'm very old school when it comes to cooking. Escoffier, Careme, Fernand Point, Mere Brazier, Curnonsky, Savarin and many many other great chefs and cooks, never forgetting "Les Petits Touches de Grand'mere".
Another culinary hero was Michel Roux, a MOF de Patisserie, 3 star Michelin Chef, who owned The Waterside Inn at Bray, 3 Michelin stars for 35 + years and with his brother Albert Roux, Le Gavroche, 2 Michelin stars for 35 + years, in London.
They have always been hugely kind to me, encouraging me and helping me develop my cookery skills, and giving me wonderful signed books. I guess they love to chat with fellow foodies and help them get things right.
I once prepared a Dodine du Canard (deboned stuffed duck with pistachio and truffle), which took three days to finish. It was for a great friend's birthday. Alain Roux spent ages on the telephone going through every little detail.
Another time he guided me through the recipe for Liévre à La Royale, a great classic. I had managed to shoot two enormous hares a few days before.
The Waterside and the Gavroche are now run by their sons, Alain Roux and Michel Roux Jr maintaining the family history of culinary excellence.
I can't stand the new tv chefs. Ramsey can't say a sentence without fuck in it, and the rest transform great classics into something totally unrecognizable with bloody dots of sauce all over the plate!
So nice to see you doing things the way they were meant to be done.
I do like your videos.
Happy New Year and Keep Safe!
Damn! This is such an easy method
Amazing! thx :)
Thank you for making the classic recipes!
trying to keep them alive 😀
Thank you for sharing this method. For a long time i had trouble with this sauce. It would break, or get too hot... or I'd add too much lemon. I realize with this vid I was complicating the process. This is so much easier to manage. The double boiler isn't necessary. I enjoyed a wonderful eggs Benedict this morning. Thank you!
I will say this...i had a small amount of sweat on my brow after all the whisking. Lol.
Hi thank you for this video. Question please? Can you fix the sauce if it breaks? If so...how? Thank you an keep your cooking videos coming..
The lack of water in the preparation is usually what makes break so in this case just adding a teaspoon of lukewarm water and whisking gently should get it back on track
Great selection of videos chef! Extremely helpful.
H rory. thanks for the nice comment.
Everything went perfectly for me until the addition of clarified butter. It changed the texture from creamy to oily. I decided to heat up the pan a little to thicken the sauce, but all that did was overcook the egg yolks. As it sit, the sauce turned green. Still tasted pretty alright lol. I ate it alongside some salmon. It was a delicious failure.
Bon expliqué. Je veux savoir comment tu fais la sauces avec gastrique? La même manière?
How do you conserve the sauce? So if a good amount of sauce remains and you wish to enjoy it again... do you leave it in the fridge and reheat again using a double boiler or is there another method?
Thanks
Very Nice my friend! Great video... quick and easy!! 👊🏼🍻
Make your sauce Hollandaise with a reduction of white wine with a dash of white wine vinegar and whole butter (not clarified) and you will have a far better tasting sauce!
Hey Stephane, Didier here from Perth. Now this is an early video, so you may not reply. I always thought the sauce had dijon mustard in it. The sauce originates from France doesn’t it.
Nice video Sir.
Second day in a row I ruined my sauce 😆
So I ate butter with cooked yolk bit in it with lemony taste 😆😅🤣
Thanks
Merci
No vinegar wine reduction?
Great video. I've been making Hollandaise in a similar way for years, but I've always used just regular, melted butter, not clarified. Is there a reason I should use clarified instead?
HI randall. the first reason is that from a culinary school standpoint this is how to learn how do it. the reason is usually to get a cleaner taste and consistency. when using melted butter you add Milk solid to the sauce that could potentially alter the taste. but again that's for fine dining. at the end of the day if you can get a nice homemade hollandaise at home with just melted butter then there is nothing wrong with that.
It's just easier to split if you hear it too much.
We use clarified butter because the white milk solids have been removed which is important.
Sir , i dont have lemon , what can i use ?
Easy 👌
Just made this sauce (over poached salmon). It was perfection. This is the only way I'm making Hollandaise again. (I used Julia Childs' Summer Dinner recipe for poached salmon with a side of sautéed cucumber.) Thank you!
The sauce seemed to thicken a bit the longer it cooled. What's the best way to keep the sauce before one is ready to use it and is there anything one can add to it once it gets too thick?
you can add a few drops of warm water then whisk gently
Nice videos Sir
What is quantity of butter for two egg yolks
isnt the hollandaise cold when you finish it? or can you warm it up somehow in the pan? great channel btw
hi felix the hollandaise is a sauce serve at room temperature but if you prefer it cold you can warm it slightly. only thing it must not boil otherwise it might split
2 days ago, I made it, but it split, today I made it, and was more careful, adding butter slower, and mixing more, and it came out too gloopy, hopefully next time it comes out right.
I fallow u and you are great traine
But why is it called hollandaise , and the what thing have the dutches within it .
Don't you add honey Dion Mustard?
Hi. What kind of saucepan are you using?
Kenny Shun hi there thanks for watching. I am using a rounded sauté pan 22 cm the brand I use is debuyer.
I personally love the vintage videos!!!! Now you’re a sexy rockstar!!!! Congratulations 🥂
Is it 250 grams of butter that is then clarified or 250g of allready clarified butter?
If the latter is the case, how much normal butter would you need to end up with 250g of clarified butter?
Hi! I just found your channel and subscribed. Thanks for putting up these videos, its really a great help.
I just have a question, is it really necessary to use a clarified butter to make a hollandaise sauce?
Hi Shiela, I always hear that people had found the channel. out of curiosity did you type something in the search or how did it came out I always wonder how that works?? to answer your question you can use melted butter but the sauce taste and look might be affected. but I think a lot of people do it with melted butter as well.
The French Cooking Academy I was looking for a video on how to make a fish fumet and then stumbled at your channel. Thanks for answering my question. Hope you have a great day! ✨🙃
Great Video! I want your saucepan..where is it from? Thank you Chef.
+Anthony Da Rocha
Hi Anthony the brand of the saucepan using are Debuyer. There are pretty good and made in France
@@FrenchCookingAcademy I love their carbon steel ones
And if you put your hand underneath and you leave your skin behind when you move it away it was probably too hot ;)
For how long is this sauce god for?
You should have a patreon so you can raise money for a better camera, lighting, and sound.
Hi their, I am properly struggling to make this sauce.
I’ve watched over 20 videos yours being the last, every time i try the sauce cracks and I get a fatty eggy mess.
Watching you video was better, for the first time the eggs didn’t crack, but as soon as I added the butter the eggs shrank in size and it turned into a very thick sauce.
It can’t be this hard to emulsify eggs with fat.
Success!!!!!!! I can’t believe it, your right it is so easy when you know how.
I’ve been trying for weeks, the last one I just made dried out. Then I watched your video again because your instruction got me closer than anybody. After watching your video I noticed you took the eggs off the heat when adding the butter, I didn’t which is why it dried out.
Only thing i would improve is non salted butter, but thank you so much.
Would you do a single video on the 5 mother sauces and how to make.
Tim Newnham - Congrats ! 🥂🎉
Aidan Clarke thanks, I’ve Also now made home made mayonnaise. But that got me thinking, in mayonnaise the eggs aren’t cooked, but hollandaise they are. Why? Can you make hollandaise like mayonnaise with no heat????
Hey Chef, whats sabayon? I keep googling for a definition and cant find anything?
+Tiago Santiago
HI Tiago. What we call a Sabayon is simply the mix that you prepare by whipping egg yolks together with a liquid (for example: wine, champagne, milk or water) on a low heat until you get a foamy texture. Sabayons exist in sweet or savoury forms.
Ahh! And here, I thought Sabayon was the "ribbon" stage! I learned something new today. Merci beaucoup.
In Italy, for dessert, they call it zabaglione. You'll find that on google.
I wish you showed the mixing in real time (no cutting).
I find this technique very strange because at my work we need to do a double boiler. And whisk the egg yolk.
Good gracious!! I must be becoming blind as a bat... Never saw the fire in the burner, although I stopped the video and looked at the burner carefully... No fire!! So it must be very, very low...
I am sure this works very well, buy if you have children visiting the water under the pot is a safety net.
As a complete amateur who tried to make this multiple times let me tell you... this is not easy at all. Before I used double boiler and finally I get it why I failed, because of the over heating! This is the first time I heard that temperature has to be 60°C max. I made every mistake you can make, lost 2 glass bowls because they were not heatproof, my sauce split, or was way too thick.
At what temp. should the sauce be maintained for serving ?
Room temperature.
Would be nice if you could say the measurements you used, not everyone is a cook/chef and can decipher what you put in there, there are better learning tutorials that teach
Thank you, real hollandaise is light and wonderful despite the butter. Make this yourself. It is classed as a warm unstable sauce. Blender hollandaise and what is served in most restaurants in my part of the world, North America is not hollandaise but warm mayonnaise made with butter. The reason being that it is difficult to hold for a long period of time for service. The real thing is so much better.
👏👏👏👍👍👍👍
What would happen if you use a lime instead of a lemon? Lemons are not that common here in Thailand and are expensive.
Hi there thanks for watching well if you use lime then you will have a hollandaise sauce with a hint of lime taste instead of lemon. the difference will only be in the taste. you can absolutely make that sauce with lime instead of lemon if this is the only thing you have.
Lemon juice?
all great dude but didn't know that you can steer eggs in a pod