I actually did a brown butter bearnaise once out of a mistake ( wasn’t paying too much attention while clarifying the butter), and didn’t like it very much. I think the nutty notes doesn’t complement the sauce at all, specially holandaise that is more delicate flavor.
Very nice, for the home cook here's an easy way to make hollandaise, heat up your butter in the microwave till hot and slowly add to your yolk mix, no need for the boiling water. works every time fast and easier.
Dude just literally browned the butter for no reason. The "black bits" in the bottom are the caramelized milk solids (aka the brown part of the brown butter) which give brown butter its flavour. That is just clarified butter hollandaise…
The butter looked good.. before you cut away to the eggs and brought it back. What happened bro? Did you forget about it on the pan while doing the eggs? Whys the milk solids BLACK at the bottom.. sir! What happened? That ain’t right.
I hate this sauce so much. It made fail a cooking exam once. No matter how much i tried it, i couldnt manage to make it, the egg would break down, lose consistency or overcook,….. When i finally managed to get it done, i said. "fk this sauce, i'm not doing it ever again"
38 Comments
Crazy how people are impressed by the simplest of things
Hey chef where is the reduction to the eggs NOT WATER
Why is nobody commenting on the color and quality of those egg yolks, they look absolutely gorgeous.
All of the flavor is in the milk soliiiiddddddssss
Buttah … very British
He burnt the butter.
Very nice emulsion tutorial
I actually did a brown butter bearnaise once out of a mistake ( wasn’t paying too much attention while clarifying the butter), and didn’t like it very much. I think the nutty notes doesn’t complement the sauce at all, specially holandaise that is more delicate flavor.
Very nice, for the home cook here's an easy way to make hollandaise, heat up your butter in the microwave till hot and slowly add to your yolk mix, no need for the boiling water. works every time fast and easier.
3 small eggs and half kilo butter
Recipe?
Made this buy accident it slaps
Dude just literally browned the butter for no reason. The "black bits" in the bottom are the caramelized milk solids (aka the brown part of the brown butter) which give brown butter its flavour. That is just clarified butter hollandaise…
Why your eggs are orange
The butter looked good.. before you cut away to the eggs and brought it back. What happened bro? Did you forget about it on the pan while doing the eggs? Whys the milk solids BLACK at the bottom.. sir! What happened? That ain’t right.
Yum ❤
I hate this sauce so much. It made fail a cooking exam once. No matter how much i tried it, i couldnt manage to make it, the egg would break down, lose consistency or overcook,….. When i finally managed to get it done, i said. "fk this sauce, i'm not doing it ever again"
Is it safe to eat uncooked eggs like that, or do you have to use pasteurized eggs?
Salt at the end instead of the beginning makes it easier to emulsify
Why arent your yolks bright yellow? 😮😮 must not be murican
In a pinch, substitute cheese whiz…..😅
Not hollandaise
How much butter does this man use?
Not the best I've seen, I'm a little disgusted that you left the burnt milk solids in…thatd be a write up where I work
I bet that tastes heavenly!!!
Aaaand the arteries are clogged…. Niice
Make beurre blanc with brown butter I promise you
"i make sure to pour the butter nice and slow" you'd think a chef would know about fine-mesh sieves
Mate my cholestrol and weightttttt
Like how many 10000 calories you get there dude ffs .
Disgusting
Amazing the eggs I get in America, the yolks are the color or your butter 😢
A real chef doesn't burn any butter
To be honest it brings nothing at all to the taste and falvour. 😂
More butter next time 😂
There's no way ALL that butter makes that little bit of sauce…
Nice
« Make sure not to get black bits in there. » proceeds to put black pepper.