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How to make Hollandaise Sauce | Jamie Oliver
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- เผยแพร่เมื่อ 3 มิ.ย. 2017
- Perfect poured over asparagus, lightly steamed fish or over Eggs Benedict this is a failsafe recipe for Classic Hollandaise Sauce. Jamie also shares one of his top secret restaurant tips to guarantee a sauce keeps fresh and warm for hours!
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Thanks! Now my coworkers will never suspect I’m drinking hollandaise instead of coffee
Hahaha I'm laughing my heart out!!!
😂😂😂😂😂😂😂😂
😂😂😂😂
3 egg yolk
1 tbsp vinegar
2 tbsp lemon
150g butter
Melt butter
Add eggs to bain Marie
Whisk turns a bit yellow
Slowly add butter while whisking
Once all butter is in
Add vinegar, keel whisking
Then add lemon juice
Pan of simmering water, add vinegar
Drop eggs
Wait till they rise
Done
Remember to fry the buns in the bacon juice,
Don't forget to season with salt and pepper
How long can it hold for?
Thank you
Another method, if you don't want it to split, is to throw your yolks and cold cubes of butter into a sauce pan an stir on low to medium heat until it combines. That's the way I've always done it and it works every single time.
Fantastic tip - thanks Frank!
I 've read your tip after I was done with a bad sauce hollandaise following a recipe , not a video. I understand now that most important to care about is the temperature of yolks and butter to be mixed.
Excellent this worked perfectly
Do you still use lemon / vinegar?
The flask tip is the best I have ever had, best ever Hollandaise I have ever made, and because there was no pressure to do it at the last minute it made my life so much easier. Thank you Jamie.
My foolproof receipe - just use a high but in diameter small pot, that the stirrer gets in.
Put everything except the butter in that pot. Heat up the butter until it bubbles. Than start the stirrer and add the butter. Thats it.
Making hollandaise is easy. Making hollandaise while you're juggling toast, ham, and screaming kids, not so much.
Leave it to restaurants...its worth the $15...no stress...
Kinda defeats the purpose to learn so you can make it yourself, for cheaper and control what goes into your food.
Well then this is basically for you then. Make the hollandaise sauce first without the stress of the other ingredients. In your case toast and ham. Put the sauce in the thermal flask to stay warm. And pour when you good and ready
You've got a serious talent if you can juggle a toddler, toast, and ham!
Sounds like the hospitality industry to me
“Then I want to use some butter”, proceeds to put the whole block of butter in
And doesn't even use most of it
He didn't use all of it not even close. Better to prepare too much than too little.
Yep. I added the whole pat and it split. Next time I'll use a recipe with measurements.
This sauce uses a surprising amount of butter
@@SurrealisticSlumbers Seems like your average restaurant grade recipe :D Lots of butter (and salt). The secret of making extremely tasty food...
Nailed it first try and made the best eggs benedicts for mothers day 😂😂 I'm only 14 proving how easy this is 😁
Same
You made this for mothers day a month ago? Todays mothers day
Im 12 and ima try this
masterchef made me think it was hard LOL
How long did you cook the eggs before adding the butter
Those are the darkest egg yolks I have ever seen!!! Yummmmmn! 👍
It's literally due to the food you give the hens. If it contains a lot of caroten, like carrots, sweet potatoes and tomatoes do, it will color their egg yolks darker. It's usually added artificially.
My eggs are darker than those 😂😂😂
@@vicw4522Where is it done artificially? In Europe the eggs taste significantly better than in America.
SuWoopSparrow you can extract caroten :)))
@@vicw4522Well sure, but that would still be "natural" - natural food flavoring is typically extracts from food. My point is that the more orange the yolk, the better the taste, generally speaking. The only place where that hasn't proven true for me is America where, as you said, is made orange artificially/cheaply.
I am from Holland and I approve of this message.
A rnold Hello neighbor 😊
It is a french sauce though.
Grammar nazi.
ಠ_ಠ
PRAYS KEK
Putting the sauces in a thermos so you can make them ahead. Brilliant! I can’t believe this info never reached me before. With a societal move towards ketogenic diets, hollendaise sauce is a star and so yummy on everything. I served an eggs Benedict over chopped kale and thick cut bacon on Sunday with loads of hollendaise to give the kale some zip. Rave reviews!
Trying this in the morning, wish me luck because my hubby is looking forward to it!,
I am from Holland too and hope the best for your restaurants, thanks for sharing the recipe
Although its French name means “from Holland,” hollandaise sauce probably traces its origins to the northern French region of Normandy, where it was first called sauce Isigny, named after the dairy-producing Calvados town of Isigny-sur-Mer. Because the region was a stronghold of Protestant Huguenots who fled to Holland to escape persecution, the recipe may have reentered France from the latter nation, giving rise to its name.
wow those yolks look really nice. Good quality eggs.
my caulk is huge
i have a much easier recipe: mix 1 egg yolk with a tablespoon of lukewarm water, add a teaspoon of lemon juice, a pinch of salt. using a hand mixer slowly pour melted butter (about 125 grams, cooled down to lukewarm) into the mixing bowl and whisk it up to create a creamy hollandaise. to finish it, gently warm it up while constantly stirring on low heat. season to taste. works fine for me.
In Germany it's "Spargelzeit" right now, white asparagus all around! And we eat it with sauce hollandaise, so I'll try making it on my own for the very first time with this recipe!
Thanks Jamie!
Spargelwoche!!
The wonderful naked chef has come a long way. You are one of my favorite chefs of all time right up there with Andrew Yager and Paul Prudhomme.
Here is a little tid bit tip for you Jamie and any one else who reads this. Instead of using a round mixing bowl. You should be using a Pyrex heat proof glass jug. It has a pourer on it and saves spilling that awesome sauce down the side of the flask! Hope you have a happy new year! Stay safe!
Doesn’t sit in a pan if simmering water quite so neatly! I’ll stick to my (Jamies) way.
Reminder that PYREX (all caps)is safer than pyrex
PERFECT! my aspargus is ready to boil :)
Lucky you!
Awesome, thanks for the tips. Nailed it on my first try.
I have NEVER been able to make Hollandaise Sauce. I've tried everything and have always failed. I can honestly say that this method is no better than all the others I have tried. It is not fail safe. If this is it, I'm sticking to mayonnaise. I'm so frustrated that everyone else seems to be able to do it.
get better at cooking then. your only going to get better with practise
this "bowl over a pot" method is way too complicated and finicky anyway, the trick is to firstly combine yolks with a bit of water (i'd say 1:1), then you can put them directly over heat source (whisking ofc) and they won't scramble. if they thicken a bit too much you just add a bit more water. then you add butter cubes and the rest...can't be more easy than that
@@JafuetTheSame I'll try it. I've not even heard of that method, so maybe there is hope for me. Thank you x
Jamie you're a legend!! Trying this tonight, wish me luck.
Took me 4 tries but I did it!!
Good tip for flavor is to add a dash of tobasco and paprika. I also like to add my acidity near the end when im done with my butter. The Paprika and Tobasco work really well as a flavor with the lemon juice.
The most amazing hollandaise sauce... Sounds like Ramsay.
i usually skip the double boiler and go for the straight saucepan method, i dunno, people say its more difficult but i find the double boiler give a false sense of security, it takes alot longer to get going but once it happens its just as quick to curdle,.. at least that's what i find :) just a regular pan and a small whisk or spatula (i prefer that to a big ballon whisk) and you're golden
i also tend to use cold butter, atleast in part, its great for cooling down the mixture it becomes too hot
anyways, lots of ways to skin that cat i suppose :P
Wow! Shortest recipe I've ever seen. Love this stuff. 💜 Thx Jaime & very nice to talk to you and your Mum on the phone many years ago as I once solicited donations for The National Kidney Foundation here in Florida. You both were very gracious and friendly. God bless. 🌼
I'll never forget how Gennaro pulled me out of the depression, showing how to cook a chicken with strawberry taste, the recipe does not have strawberries, the main ingredient is weather, or rather, lightning and thunderstorm. This was spectacular.
Андрей Рогачёв I never saw that. Do you know what the video was called?
Share the video lads, im curious now.
Absolutely love your confidence in the kitchen, Jamie!
What a great tip on the thermos, thanks
i miss these kinds of videos from you, Jamie, i love it when you cook in your own home without trying to advertise your pot/pans, or your restaurant that i'll never be able to visit. By far your best tv show was Jamie at Home.
Matthew Hear, hear!! 😊
Well many have closed so you'll certainly not hear them advertised anymore.
You will be missed, Fifteen ! That was a special place.
Never thought to put hollandaise sauce into a thermos to keep it. Genius!
It will revolutionise brunch!
Just to keep it warm short term
Casper Nederhand that's why when water is heating, your glass bowl shall not touch the water....you keep egg cool by whisking & add butter @room temperature after it has melted.
A touch of Hungarian Paprika is very nice.
I believe Paprikas transcend borders, Miranda..
Heres an easier way!!
1 egg yolk,
2tbl spoon butter
tbl water
tbl lemon juice
tsp curry powder!!!
whisk together in bowl then put in microwave 20secs take out wisk then back in mircowave for another 20secs and done works everytime perfectly creamy hollandaise try it!!!
Oooh, nice one Brett! We'll have to give that one a go!
omg i love the color of the yolks
sixed time i tryed a Hollandaise and failed..Cooking is so much fun.
Thanks Jamie and foodtubers
Thank you Chef JO I knew you on tivi show since I was a young girl until now 46 years old
Say hi from Vietnam
This is very good for keto diet. I make with 6 egg yolks and 250g butter and then you put in a flask and that will be my meal for a day with broccoli or baby sprout or cabbage. 😊❤
lmao he says "if you want to see the recipe for eggs benedict click the link up there" and points to the top right corner, where there's a video of Gordon Ramsay's Eggs Benedict with Crispy Parma Ham HAHAHAHAHHA
Ha. Ha.
hi Jamie you make everything look so easy. bless you💖
I'm putting it on my salmon recipes. Love Jamie Oliver's show! 😊
It always amazing how genius people were in old age. This is so simple amd yet amazing recipe.
I made my first sauce holandaise by your recipe and it is great!
Similar to mayonnaise...but with butter! Very nice, I'll try it!
Yup. Replace the butter with vegetable oil (or canola oil or olive oil) and you essentially get mayonnaise.
mayonnaise is made by room temperature eggs mot on the steam
Yov Baba Bhaskar !
You read my mind, Jamie!
A few days ago I was wishing for a good hollandaise recipe to go with the salmon in my freezer!
THANKS!!! :-)
Rebecca Sunnybrook the same! I meant to google for a good recipe but didn't have time so ended up without the sauce😂 thank you Jamie!
It's fate! Salmon, asparagus tips and hollandaise is SUCH a good combo!
You are my hero!
Are you actually Jamie Oliver or is it someone speaking on his behalf?
Boss of bosses
I used to eat breakfast at a hotel where I was taking some classes. The hollandaise sauce they used was somewhat sweet and the best ever. Unfortunately I’ve never found anywhere that makes it the way they did.
honey
Add a touch of sugar to this recipe
Love learning from others , thank you for sharing
Enjoy Shirley!
This sauce is so versatile. Can be serve with many dishes :-)
Thank you.
I never thought about using a thermos.
I enjoy making your recipes and my husband enjoys eating them. We just ate Yorkshire puddings with salmon and yogurt. Could I use this sauce instead of yogurt for my Yorkshire puddings? Thanks!
Thermos flask great idea it works
However this video implies you use a whole block of butter to two egg yolks - nope it makes the hollandaise to thin and it splits trying to add all the butter - 4 attempts and looked up the recipe on the BBC page 125g butter [1/2 pack] two egg yolks finally it worked
Oh and use the immersion blender method in the end as wasted so much time [and ingredients] after trying to follow this method!
Now what to do with a jug of butter and split egg yolks and lots of egg whites!
19hoggy66 did u see that he didn’t use all the butter
How long can this be kept in the thermos flask before going bad?
Who ended up making scrambled eggs?
Because I did
It's possibly because your butter is too hot^^
Your butter could be too hot or you might've heated them up too much in the double boiler. Make sure your water is on simmer not boiling. Also always keep whisking
@@TheFlexibilityMaster In my recipe book the yolks aren't even heated. I assume the whisking is seen as enough heat. What do you think of that?
Lmao same
Mine was vile. It seemed OK, but too thick, but a smidgeon of butter suddenly split it and I have no idea why. I don't think enough explanation was given to enable people to avoid mistakes.
I'm so glad I found this videoooo
You explain much clearer than Gordon
I just do it directly on the stove and use my IR temp gun, keep it around 120F (prevent scrambling the eggs) . it's a forgiving sauce, maybe the lemon juice helps maintain the emulsion, he uses the proper technique for adding the butter but you can also get away with just stirring it a lot.
At my culinary school we used clarified butter to thicken the sauce, ive never done it this way
Jamie did say to take the solids off that leaves you with clarified butter
You can make all kinds of variants; leave the vinegar replace with a Sauvignon blanc, add lemon zest, add creme after is has set. etc etc
Simple and YUM!
wow...its looking so nice
Thermos trick! Magic!
Thanks for the Thermos® tip. Well done.
it's looks so easy, i'll try asap. I wonder how its taste
So cool , when u through butter in pan 💫
I'm going to try this instead of buying the powder mix for hollandaise
They say you can't let it cool but I've put left over hollandaise in the fridge and used it the next day. re heated it and it was almost like it was when I made it fresh. not perfect but almost. didn't even split
This is what I was curious about. I only cook for 3. I could half the eggs and butter but we always have leftovers anyway.
Nice work! You can also save a split sauce by whisking in another egg yolk with some more melted butter - it makes everything emulsify again.
Jamie Oliver what if you have no wine vinegar can you substitute?..Hi frm Australia...
lemon juice
loveinacanoe tar
As Chef John oF FoodWishes once said, "a hollandaise can sense fear". Thanks so much for this! x
Hahaha! Yes - don't approach a hollandaise with hesitation, you've got to be confident!
A lot of greetings from Germany from a Croat! The best you are in the world !!
how did I never think about the thermal flask! things just got so much easier
Enjoy Amer!
Hello Jamie,you are the most inspiring chef.
You mean it sexually though, don't you? 😂 😂 😂
1:51 "Ooh I've just gone over the rim" - I laughed harder than I should lmfao... excuse my dirty mind, people :P
Keep it Up Jamie
how do I store this hollandaise sauce? how long does it last before it gets spoiled?
I'm gonna try it tomorrow morning 🤞
how do you tell if the eggs are ready to take the butter?
I made some today first time, it was pretty good, but idk cause this is the first time I’ve acc eaten hollandaise. Taste yummy.
Thanks for the tip
Going to try this in the morning for my eggs. Hope I get it right
Its just eggs and butter? Ooookaythats makeableXD
Beware, it does split easily, and once it does there's no coming back.
Yeah but I thought there were more Ingredience
Der mächtig schmächtige Shawn - Unterbunter There was: 1 T of lemon juice or white wine vinegar. Some people sprinkle a little parsley over it before serving. 😊
Der mächtig schmächtige Shawn - Unterbunter There should be lemon juice also.
don't forget the lemon and salt
my favourite!
Beautiful Orange Egg Yolk
Fantastic thank you Shef 😘
Superb presentation.
What I do is pour the butter all in one go and use an immersion blender. Faster.
how long will that keep in a flask?
1:59 that is some serious spilling
Thankyou sirr...
BIG love to you, Jamie! 💝
After a long time learned how to make the sauce
Great recipe! Thanks
Thanks chef
look at those eggs .I haven't seen eggs like that since I was a little girl .pale yellow is all I can find where I live no matter how much money is spent on them .
Rebecca Hanley have u bought pasture raised? Those are best, always dark and creamy
These eggs have cancer.
My backyard chickens put out beautiful orange and strong yolks like this. Find a local farm and treat yourself. It's worth it.
Try Happy Eggs, theres a few other brands making better eggs
Jamie is a legend.
I clarify my butter, and I also use a little bit of lemon juice.
Going to try it for dinner tonight, lets see how that goes 😃
HOW DID IT GO?
He seems like a good cook.
Did you add all of the butter?
Can we use with lobster which source is good for lobster?
you are the best 🌸
N'aww you're the best Nesrin!
About time we've been waiting for this for ages
Enjoy!