No clarified butter or complicated steps required. While Hollandaise has a reputation for being tricky, my method makes it silky, buttery, and tangy—perfect for both beginners and confident home cooks. Forget split or curdled sauces—this is the easy, reliable way to make Hollandaise every single time. A true must-try.
With this foolproof recipe, you’ll be able to whip up Hollandaise for eggs Benedict, vegetables, fish, or steak without breaking a sweat every time
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11 Comments
For those who missed my foolproof Hollandaise demo in my last video, here’s the recipe on its own. This simple technique lets you whip up a silky Hollandaise in no time, anytime you want.😀
Thanks for sharing
The poached egg was a bit overcooked….. I love it when the yolk runs all over.
Just Quick reminder about the cream I use ( it is called creme liquide in France but also whipping cream, double cream or pure cream in some parts of the world) it is simply a pure liquid cream with no thickeners with 35 percent at content. refrain from using any cream that fat reduced it will make a mess of things
I use white wine vinegar instead of lemon juice. Otherwise looks delicious! I will try this method soon.
Not really sure how this is faster? Might be more fool proof but in terms of time feels about the same
👍🏻👍🏻👍🏻
What about SeriousEats "1 minute hollandaise sauce" recipe using a stick blender (also uses whole butter)? Nothing is faster than that. I wonder about adding the cream trick to that? Also, ChefSteps has a blender method that uses whole butter and whole eggs. More recently ChefSteps has done a method similar to yours with whole eggs and whole butter on a Control Freak. They point out you can actually store it in the fridge and then warm it up days later (requires adding a tiny amount of water to prevent breaking). Maybe cream would help there too?
Interesting greenery.
"The amount of sauce is totally over the top." Yes! This is the way.
That, for me, is the perfect egg. It's also my favourite brekkie.