Let’s be honest, the real reason why you love eggs Benedict so much is Hollandaise sauce.
But how do you make the perfect Hollandaise sauce yourself?
First, melt and clarify 250 g of unsalted butter.
Then, separate four eggs as we just need the yolks.
Now, place a heat-proof bowl on top of a saucepan to create a double boiler.
Whisk the egg yolks of our low heat until they start thickening and getting paler, carefully.
Add the clarified butter and keep on whisking.
IMPORTANT: You need to stay there like the line cook you are and keep on whisking,
keep on whisking,
keep on whisking,
keep on whisking…
When you get the texture you want, just season it with a bit of salt.
THE FINAL TOUCH: a generous squeeze of lemon, which in my eyes is the keystone to a great Hollandaise sauce.
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Salut,
Alex
31 Comments
The Cornerstone of Eggs Benedict https://youtu.be/OLLiiOjKquk
You never add butter on the double boiler
This was a perfect video of how to do it at home. Genius
Xntbcremecchi
Whats the green stuff on top? Chives?
Splits every single time for me
Whisky business, Alex. Come back and make new food videos pretty please 🙂
Hollandaise sauce
Double broiler – heat proof bowl on top of boiling water. Low heat.
4 egg yolks
Whisk whisk whisk
250g melted unsalted butter
Whisk whisk whisk
Salt to taste
Lemon (keystone)
Ty 💙
Can you use ghee instead of clarifying the butter yourself?
lol stay there the line cook you are
This sauce is overrated but thanks for the video
I'll never understand Why you keep the eggs on the bain marine after they've thickened.
Wooow so amazing and so delicious 😋
I declare myself as a lion cook 🦁!!
Gracias saludes desde el Estaso de Colorado 😊
Or……you can do it in a blender! Start with eggs and slowly drizzle boiling hot butter into the mixer as it runs…works every time and never breaks and your wrists don’t end up hurting😬
"SAUCE" video could end right there thats so right
Nooooo to the lemon juice at the end. That is how my sauce broke at the very end !
I made it just after watching the video. Used the exact ingredients too. But it kinda taste like cheese. Is this normal. This my first time making it let alone tasting it
Why does everyone use unsalted butter for things that they are just going to add more salt to?
I just made this. The low heat is key! In my first batch, the heat was too high and cooked the yolks too much. The second one, I would place over the heat briefly and wisk off the heat. I was using a metal bowl though so it got hot quickly.
Love the shirt!! Ramen is way easier 😋. I want to try eggs benedict! Definitely on the bucket list. Yum!
Making an emulsion with butter instead of olive oil…
Hollandaise = Mayo.
That how the Master Chef taught me how to do it
Just use a blender or bar mix
I tried it once and it tasted terrible i don’t know why 😢
I already make a hollendaise sauce myself…i can only make it every 15 mins though but its keep reduced in ammount each time.
No white wine vinegar?
Son of a beeep. You didn’t say cool the butter! Now I have scrambled egg yolk butter. Arrrggghhhhh! 😢
This is the way we learned how to make hollandaise sauce in Culinary School! Thank you for the video so I can study my practical! 😊
Or you can blitz it with a powerful small blender