Traditional hollandaise, made by emulsifying melted butter into egg yolks and lemon juice, is notoriously difficult to make. But there’s a super easy way to do it at home that requires no whisking, is completely foolproof, and produces a hollandaise that’s indistinguishable from one made using traditional methods. Watch the video to see how it’s done.
Written by J. Kenji Lopez-Alt
Directed by Jessica Leibowitz
Production Assistants: Linnea Zieglinski & Renata Yagolnitzer
Doodles: Robyn Lee
Music: Danny Ross
Original post here: http://www.seriouseats.com/2013/04/video-foolproof-hollandaise-in-2-minutes.html
39 Comments
That was awesome!
is that the seam game for the bearnaise sauce right?
This receipt never dissapointed me. Always good result.
Too much effort will stick to shop bought. P.S you have burnt the Muffins;
I tried this. It doens't work the end result was way too thin. The eggs were still raw. The traditional method is way easier. You have all the control.
Hollandaise is probably the easiest and fastest sauce you can make. It only gets tricky if you have to do it a la minute for a ton of people in a restaurant and are 1 or 2 people in the kitchen 😀
It's Kenny Alternate with the made up name! Rude.
You forgot the Dijon mustard…. just wrong. And this method results in a runny mess. For those wanting to know how to fix this, after mixing, add one egg white, and two teaspoons of Dijon mustard. You're welcome 😊
😊🙏🥰
This shit didn’t work. I was left with watery butter yolk
Great idea, love that 1 minute approach.
This is my go to for Hollandaise. I've yet to mess up this method.
This looks super easy and gets around some of the technique issues. I'm a fan of eggs benedict and will use this method with my Sunday brunch event. Thanks much for the vid.
Wow! I've got to try this!
?
Can I use a teaspoon of vinegar instead of the lemon? Can't consume citrus…
For some reason in 2023 this recipe was modified and now calls for 2 egg yolks
You absolutely DO NOT ever heat up your egg yolks until they are hot and frothy. If you overheat them, then they scramble and make your sauce grainy. This is the whole reason you have to gently heat them over steam with a double boiler or mixing bowl.
Recipe starts at 1:27
"The road to a perfect Hollandaise sauce is paved in broken sauces". (1:15). Like the humour, Serious Eats; and thankyou for you insightful tips. I'll be watching my step; I trip easily!
Just do better😊
I've made it in a SS bowl over simmering water, it always worked for me, no issues. I always use Julia Childs recipe/ratios and now just put it in a Bellini Kitchen Master. When I return I've got perfect Hollandaise while I was somewhere else in the house. Nothing beats good kitchen tools and a little knowledge of the techniques.
I use a gas operated whipped cream bottle
"A stick of butter." arrgh ye fucking americans
The video is 2.33 minutes long? WTF is this claim of minute sauce.
im tired of this 1 min bs, it takes 10 min of prep. stop with your click bait please.
I just tried making this and I am over the moon. It worked like a charm and will now become a regular feature of my fancy breakfasts. Thank you for making it so easy (especially after years of me failing at my regular whisking hollandaise sauce attempts). 🙂🙏🏻
Im cook for a living and the rapid method is NOT just as good. I've blind taste tested this theory many many times and the traditional hollandaise has not lost a single blind taste test…..
Easier yes. Just as good???
Debatable..
I've seen rapid lose every test.
I’ve made this prob 4 times in the last week. Been practicing. It’s not that hard. And if it gets greasy and broken, just add some water and stir. Fixes everything
I've had many a failed hollandaise sauces and one or two okay ones…. I shall try this in the morning😊 thank you from Los Angeles california!
I must have done something wrong. It came out soupy, maybe too much lemon juice ? 🤷♀️
We've been landing probes on asteroids and it took till 2013 for someone to find a way to make this d@#ned sauce easier.
I made this sauce this morning for my eggs benedict. Wow! No more shitty Knorr Hollandaise packet fucking crap for me. I grow aspergrass in my garden and can't wait until Spring to put this shit on my fresh sous vide aspergrass. So quick and easy and so fucking good! Thanks so much!
Im a pastry chrf, using whisk method and allways good, but this is more convinient thanks so much,
Don't get saucy with me Bearnaise
Food processors work good too
Sorry, but being a cook at a proper attire chef for 15 years, there is a better technique. You do not want to use a blender because it shreds and breaks the yolk. Look at other methods where you mix it with a whisk in a stainless steel bowl.
This was great! My first try and it was perfect! Thanks!
why prat about i get mine out of a packet jusst ad milk say no more