Easiest Hollandaise -- No Blender Needed
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- เผยแพร่เมื่อ 15 ก.ย. 2024
- Easiest Hollandaise -- No Blender Needed (Recipe)
1 large shallot
1/2 cup dry white wine
1 stick unsalted butter (if using salted, don't salt much in the end)
1/2 tsp freshly squeezed lemon juice
2 yolks from large eggs
Salt and Pepper to taste
1 Tbsp chopped chives, dill, or tarragon (optional)
Perfect poached eggs:
• Poached Eggs for a Cro...
Jon Olson's video that inspired me:
• Easy NO-Blender 5 Minu...
"artery clogging food, should be to die for". Excellent.
Hello, there’s only outdated studies from the 1960’s that say saturated fat and cholesterol causes heart disease.
They have now been proven wrong. What causes heart attacks is processed foods and grains and eating too much carbs and always having high insulin levels.
@@julianschweitzer5492 Offer citations on this garbage or please leave. Grains? One of the healthiest foods you can have in your diet. What next, fiber? Exercise?
@@drk321 not garbage facts!
Plenty of proof to back this up. Fibre is questionable heaps of people are doing well without fibre. Jogging is bad for you smashing the sidewalk aren’t great for your joints! but there’s nothing better than swimming and walking.
@@julianschweitzer5492 You are passing out false information, for what motive, who can know? It could be ignorance but whatever the case you are lying. This is the current state of high cholesterol foods by today's experts, not the 60's. Second link explains which foods prevent heart disease, the very ones you claim cause it. It is far better to believe the CDC than Julian on TH-cam. I know you will still stand by your lies but my comment is for those others that may actually believe your garbage.
www.cdc.gov/chronicdisease/resources/publications/factsheets/heart-disease-stroke.htm
From the article: "Leading risk factors for heart disease and stroke are high blood pressure, high low-density lipoprotein (LDL) cholesterol, diabetes, smoking and secondhand smoke exposure, obesity, unhealthy diet, and physical inactivity."
www.heart.org/en/healthy-living/healthy-lifestyle/how-to-help-prevent-heart-disease-at-any-age
From the article: "Choose a healthy eating plan. The food you eat can decrease your risk of heart disease and stroke.
Choose foods low in saturated fat, trans fat, and sodium. As part of a healthy diet, eat plenty of fruits and vegetables, fiber-rich whole grains, fish (preferably oily fish-at least twice per week), nuts, legumes and seeds and try eating some meals without meat. Select lower fat dairy products and poultry (skinless). Limit sugar-sweetened beverages and red meat. If you choose to eat meat, select the leanest cuts available."
@@drk321 CDC is funded by the government who is payed off by big farmer. Look at the food they recommend to eat daily, it’s disgusting.
You are right experts do recommend the modern diet you follow. But this because of the old studies. They do studies on high fat diets now but don’t drop the carbs enough. This is on purpose for obvious reasons
My Dad had a heart attack eating the you’re saying to eat: lowish sugar plenty of grains and fruits and vegetables.
Changing to high fat low carb has repaired his health completely.
I know it’s hard to hear your governments is lying to you but it’s true. What you’re saying doesn’t make sense, taking skin off meat. if you eat low cholesterol diet you can’t produce vitamin d from the sun.
Here’s one of the top cardiologist in USA explaining the importance of LDL cholesterol. Plenty of facts to support me. I have lots of other videos but not wasting my time sending them all.
I’ll leave it here, it’s up to you if you want to believe it...
You're a very classy lady, admitting where you found the recipe AND sharing the link to Jon's original video. For that reason, I'm subscribing to your stream.
You've been on TH-cam for 10 years now and I'm just now finding your channel. How the hell am I this late? Better late than never. New subscriber.
I hate when that happens.
Too often lol
I really like how you score different techniques based on how many dishes they dirty. I feel far less inclined to make recipes that involve me leaving my entire sink full of gadgets by the time I'm done, so thank you
clean as you go
@@popatop75 I never figured out how to pay attention to what I’m cooking, chopping, stirring, while my hands were in hot soapy water. And that’s even when my sink is close to the chopping board and stove. How about those kitchens where the sink is halfway to the living room? Really? Who’s so afraid of a sink of dishes anyway.? Do ‘em later.
Just tried your recipe and it worked perfectly!! Thank you for giving me an excuse to consume half a stick of butter.
Helen, this is a great technique. I live alone and if I ever wanted Eggs Benedict I usually went out or invited people over. When I wanted it at home I used Chef Pepin's blender technique but was always left with lots and I was usually able to keep it until dinner for some vegetables. But Hollandaise twice a day? Double up my crestor please.
I halved the recipe and it works perfectly for 1 person (2 eggs / toasts). It's really fool proof, unless you over heat the butter when you put the eggs in. But that can be easily avoided. Those who complain about the Hollandaise vs Bearnaise appear to be missing the point, which is clearly the technique. Thank you for posting it. I will use it any time I need Hollandaise or Bearnaise. For 1 or more!
Cheers
Karl Raffelsieper ,I also make my hollandaise for one: 1 egg yolk and 1/2 stick of butter. But I put the yolk, lemon, and a tad of water in the saucepan first. Wisk it together, put over very low heat. Butter is sliced in pats and added gradually while wisking. Whole process takes 10 minutes tops and is the real thing, not what Helen is proposing here.
I discovered your youtubes and I must say that the easy simplicity you teach us is marvelous.
I'm a believer.
Stuart
welcome to my channel :)
Sure it looks simple. Today I watched this vid very closely and tried 4 times to make it. Each time it broke before even thickening. Wasted all that butter and eggs. I was very careful to make sure the butter wasn't too hot. Understand that these professionals are experts and don't show their failures only their successes. This recipe absolutely does not work.
Helen this is the best recipe for hollendaise. Thank you so much!! And the level of acidity is perfect. Delicious, easy and you can do a little amount from 1 egg yolk.
Making this for breakfast, and I’ve never been so excited to try a new method for the most worthwhile artery-clogging food of all time!
Recently made Bennys for my wife and two girls. Literally used an entire carton of eggs and almost half a block of butter. Not for the faint of heart.
What a lovely, charming and clever lady!!!
"Accidentally eat a whole stick of butter" :-)
nothing wrong with the butter or the egg yolks .. its the carby stuff most people eat with it that does the most damage .. so eat the hollandaise without any guilty feelings :-)
Yes “accidentally”
Thanks for sharing this simple yet delicious recipe. I'm in an apartment away from my house and kitchen equipment so this really helped. Last time I used this recipe I didn't have white wine so I used 3/4 cup bourbon and a 1/4 cup distilled white vinegar for the shallot infusion and it turned out great. Videos like yours always inspire me to get in the kitchen and be creative...Awesome, thanks!!!
😮😢😮😮😮😮😮😮😮😮😮😮😮😮😮😮😮😮😮😮😮😮😮🎉😊😊😊
gave this a try...fabulous! What I like about this recipe is it teaches you about how to add heat to get the yolks warmed just right to get them to "cook off" and thicken the sauce, brilliant! I learned something today :) Thankyou so much Helen!
so glad it worked!
@@helenrennie at first, as I was wisking madly (off heat) nothing was happening so I turned the gas burner back on and gradually lowered the pot and continued wisking until I saw it thickening, big grin, kept wisking and then it was done....and it was delicious, well balanced flavour. As I said before, the greatest reward was getting to understand the effect of the heat, a learning experience indeed!
hey girl! made the hollandaise on the 10th, it came out great and tasted great, and froze the rest in smallest mason jars, took a jar out today and thawed in cold water then heated in sink hottest water, it broke, some; only some,, still put it on my poached egg, still looked okay and tasted great..... lets just say its a keeper and thanks david
So glad it worked for you :) Freezing hollandaise -- that's a tough one. I can't think of any way to make it withstand freezing, but I am guessing that the addition of a tiny bit of cornstarch to the shallot reduction to make a slurry before adding butter could stabilize it enough to make refrigeration for a few days (not freezing) possible. though I haven't tried it yet.
I just love your enthusiasm and passion ❤❤. Such a wise & talented woman!
Thank you so much!
for 2. 2 desert spoons of creme frais a little white wine vinegar - I use cyder - Yolk of 1 (or 2 eggs if not large). mix in the pan and heat gently. this will thicken add butter the "hollandaise" can be kept warm. Not perfect but an easy and close replica. You can add Herbs and seasoning as liked.
Artery clogging food, should be to die for..!! 😍
If you need to keep the source hot while waiting for the eggs to cook, just put it in a thermos flask or heat retaining cup ...simples !
Omg this is a life saver. Thanks so much for this video. Hollandaise can be so annoying. Off to eating an entire stick of butter I go. :)
Healthy Recipe Channel i
Yes, Hollandaise CAN be annoying. So can Béarnaise, which is the sauce actually being made here. ;-)
I made this today and it was absolutely delicious. Only problem was I didn't have dry white wine. I substituted with dry vermouth. It worked perfect! Thank you Helen!
thank you so much for giving this a shot!
Dry vermouth in hollandaise? What is wrong with you?
Similar to the method I use, which is Chef John's one-pot method. Egg yolk is combined with a little water, lemon juice, and a pinch of salt. Cold butter is cubed and added to egg mixture. Whisk continuously over medium to medium-low heat until desired consistency.
I just stumbled on one of this delightful chefs videos and I’m just enamored with her personality. And she’s just bubbling over with outstanding information. I’m subscribed and excited to be.
You won't be so excited if you try to make this recipe exactly as she does. It does not work.
Please try to make this recipe. It doesn't work. I failed at it 4 times always making sure the butter was not too hot.
I usually heat butter to a boiling point and slowly pour it into the mix while I use a stick blender. It's the simplest method ive found to date. This sauce is so essy to scramble if you aren't careful.
Absolutely awesome 🔥. Thank you from the Eastern Cape of South Africa!
thanks, Helen! This method worked briliantly. Much better than the blender method. It even scales up to a douple recipe.
Worked like THEBomb, on a bad gas stove!! Awesome
Yay! so glad this worked for you.
Wow? I had no idea how to make this. It looks excellent. Going to the store to get ingredients and breakfast tomorrow. Thanks so much for the share
good luck! can't wait to hear your report :)
Still waiting your words, Randy.
My goodness! You've done it again! You have found a fantastically clever way to cheat/circumvent tradition! This looks wonderful! since it's so easy and fast, I'm going to add it to my menu for Mother's day. And then I will show my mom this simple method! Thank you for the great trick and fantastic video; I look forward to more!
Yes, this is a perfect Mother's Day brunch idea :) Are you planning to serve it with poached eggs?
Can't believe how easy that was!!
I'm trying this tomorrow! And upvoting right now for the credit you gave to the original. ;D
Good luck! Can't wait to hear your feedback.
I've made it several times now. :D Works like a charm. Even though I love eggs benedict, I would only ever go to a restaurant for them before because of all the trouble making the hollandaise. Now, with such a quick method, and being able to make just enough for one person - me! - I've had eggs benedict almost every morning for the past week! (Practice makes perfect, after all!) I recommend to anyone trying this method to watch both Helen's and Jon's video. Jon does the basic and teaches you everything you need to know to troubleshoot. Helen's kicks the recipe up a notch for those times when you want your hollandaise to be wowzers!
Thank you so much for the feedback! So glad this method worked for you. You had hollandaise every morning of the past week? That's dedication :)
Thank you for the lovely recipe Helen. You seem like a great teacher;) Will try and apply this technique. Even as a homestyle cook with two decades of trial and error, the thought of making hollandaise is still some what dreaded here. (x number of split sauce attempts and kitchen trauma).
I hear you. I teach cooking classes, but hollandaise used to make me nervous because I make it once every 5 years ;) Hope this method works for you.
I tried this technique. Good news is, it did not split and it tastes awesome. Guests were almost licking their plates and had a disappointing look in their face when I didn't have more sauce. Pssst! I did have more sauce, I just didn't want to share and had to clog my arteries some more in the kitchen.
Ah yes, the dangers of hollandaise. This video should have come with a disclaimer :)
Love shallots! Love your channel!! Thank you.
Hi Helen, well...I tried your method and it worked fine. Still i find the immersion blender method to work just as well with only the blender head and cup to clean. So......I tried this...I used an onion and a garlic clove minced (small clove), melted the butter and clarified it, ( didn't have another shallot), then cooked them in the butter for several minutes on med low, strained them out of the ghee and then used Kengi's method. Results? Well...keep in mind i love garlic😊, I liked my end product better than either. Though I Am glad I Found your method And Johns. I'm A Home Chef always looking to improve My methods, and You Did just That!!! You Have A Lifetime Follower!!!
Thanks so much for the feedback. So glad you found a way to take parts of two different recipes and make it work for you. that's what all great cooks do :)
You help me alot…. Thanks Hellen ❤❤❤
OMG! I was so afraid of Hollandaise... and I just made this recipe and it was so fast and easy and tasted amazing! Especially with fresh taragon in it. Thank you!!!
so glad it worked!
I made it 4 times and it failed each time.
@@sherryd3299 What did the fail look like? Was it clumpy? It could of been too hot. It does require you to whisk continuously.
Thanks chef oliver from jamaica
After a few accidents when I first started I love making these sauces now! Béarnaise - Choron are my favourites abs they are just richer versions of hollandaise really. I must try making paloise for lamb! It’s a Béarnaise but with mint in the reduction instead of tarragon.
I like Keto, so I have no problem overeating Hollandaise sauce, especially this easy one.
Just tried and it worked perfectly!!
use cubed cold butter and start whisking in the eggs at once. the cold from the butter will control the heat. so it will emulsify and melt at the same time.
This is Soo good way. More another ways. Thank you very teacher....
I love your show!!!I will Become a regular! Thank you!
w. o. w. I substituted sweet cream butter, mirin, onions and fermented lemon paste cuz that's what I had. omg, it is definitely to die for.
I actually dont have or buy white wine vinegar but I do have mirin, so this is helpful! Did you use the sweet one or standard mirin for sushi rice?
@@jkopppo223 the one I have is pretty sweet
BEAUTIFUL! You AND the recipe. Thank you!
This is a wonderful approach... only one pot, fast and less likely for the sauce to break than when adding hot fat to egg yolks. Easily scaleable is a bonus. BTW you don't need to worry about eating egg yolks and butter... they really are very healthy but keep that quiet; we don't want to push up demand. Definitely sharing this with my keto and low carb friends.
Thanks, I am going to try this recipe, as I had never heard of infused wine with shallots. I usually make fresh Hollandaise in my microwave.
I have been using the Kengi Alt method on TH-cam with an immersion blender which works great! But I will have to give this a try my lady, love your videos, and hope you Have more Recipies For scallops/ King Crab/ And Shrimp, Thanks👌
if you try this recipe, I'd love to hear your feedback. thanks for the recipe suggestions.
fabulously easy! love that.
yeah I think this is like a beurre blanc sauce - works really nicely with fish!
Yes, a beurre blanc with egg yolks. Can't miss! Delicious...
#realcomment This is definitely the fastest, easiest, most reliable method of making hollandaise I've run across, so thank you! (I've been looking off-and-on since March.) I've only done it with water so far, but I'm planning on doing the wine and shallot reduction for Eggs Benedict this weekend. And Kerrygold butter, for maximum richness.
so glad this technique is working well for you!
She´s really doing a dummy version of bernaise, and hasn´t she ever heard of clarified butter?
I am so excited to see this technique! Do you think that I can cut this recipe in half for a single batch?
Came here from the video she is talking about to see if it works . Thanks.
so good
Is the Dry White Wine a _must_ or are there any alternatives you could use instead for the shallot infusion step?
Que maravilla, y el reconocimiento al creador. Mil gracias de verdad.
I have to try this method!
"A pinch of cayenne would be great". I see Chef John's influence...
Success! Thankyou! Our eggs Benedict were delicious!
Yay! So glad this technique worked for you :)
very nice 👍👌
So funny and informative. Thank you!
Thank you so much!!! ❤🇦🇺
One pot method is the only way french households make it by taking the pan off of heat and back on. Nowadays maybe not but thats how it was made.
White wine and shallots, sounds like the beginning of a bearnaise sauce instead of a hollandaise sauce. From serious eats "Béarnaise is a fat-in-water emulsion-in this case, butter emulsified into a reduction of white wine and vinegar flavored with shallots, tarragon, and chervil, all bound and thickened with egg yolks. It's technically a derivative of hollandaise sauce."
Also, for the blender method, you don't need to use a big blender. For the one stick of butter recipe here, you can use an immersion blender instead of a whisk.
After days of searching, I finally found the video to make attempting Eggs Benedict worth the try.
Omg, gotta try this!
Can you tell me how many cup of sauce will that make? I am serving a party of eight, should I double or triple the recipe ? Thank you so much for teaching me this easy way of making this sauce.
Butter is not already clogging, what is already clogging is carbohydrates. I eat a high fat diet low carb and I have a CAC score of zero. That basically means I have zero arterial inflammation or build up.
I think the old way has an advantage. When making the traditional Sabayon you first incorporate a large amount of air into the egg yolk, vinegar mixture, resulting in a fluffy whipped hollandaise at the end.
Another option if you want airiness is an isi siphon. Though I can't say that airiness does much for me in hollandaise.
I wish i was ever in the boston area
This is closer to a bearnaise sauce than a hollaindaise. Tasty none the less.
Great technique for a la minute sauce but neevr can get the perfect yellow colour with this technique...Hollnadaise ned to have full controll over the heat and the sauce pan while cooking....
😂 I tried this and it turned into scrambled eggs😂
Here are some things to try. Make sure the butter and infused wine are thoroughly whisked before adding an egg. Use lower heat. Stir more vigorously. Take off the heat sooner.
Try tempering your egg yolks with a little of the hot liquid before adding them to the pot.
I tried it 4 times. Each time making sure the butter was not hot enough to scramble the eggs. Each time it became a disgusting mess and was a failure. This recipe is a joke.
@@sherryd3299 Use the blender method- I’ve done it a couple times and it is perfect.
You are the best!
Adding tarragon to hollandaise makes it bearnaise
exactly .. tarragon shallots dry white wine .. its bearnaise..
Bearnaise is a type of hollandaise.
The two sauces are as close together as Holland from Béarn (southwestern France). About 1300km.
Hollandaise is an emulsion of egg yolks and butter, plus a teaspoon of lemon juice. Béarnaise is also an emulsion, of a reduced mix of shallots and tarragon in vinegar, egg yolks and butter. The former goes very well with fish and poached eggs. the latter is more suited for red meat. The sauce presented here is a revisited version of Béarnaise, since tarragon is missing in the reduction, and replaced by herbs of your choice added afterwards.
Yeah, and Cake is a type of Bread.
Bearnaise is a type of bearnaise.
Helen!!! Beautiful videos! I am enjoying them very much. Where are you originally from?
Hollandaise sauce can be kept hot in a thermos flask
Logistical questions: when serving the sauce with poached eggs, which do you cook first? The hollandaise or the eggs?
I do them in parallel. get the shallot reduction done and measure out all the ingredients for the sauce before the eggs go in the water. Once the eggs are in the water, they'll need 4 minutes, which is a perfect time to get the sauce done. I suggest having your butter at room temperature so that you don't have to wait as long for it to melt.
Just a suggestion especially for large company. You can prepare any number of poached eggs in advanced. Put them in an ice bath to prevent over poaching. Keep a large pot of hot water on the stove. Prepare you toast, ham, and plate. Once you have your Hollandaise ready remove from heat (or on very very low heat). Then with a slotted spoon, put as many poached eggs as you need in the large pot of hot water. For a minute or two depending on how hot your water is. Removed the warmed eggs and plate. Then serve your hot hollandaise. Simplifies the whole timing of bringing everything together at once. Just remember you are not trying to recook the eggs, just warm them through. A hard boiled egg is a big disappointment in Eggs Benedict.
tarragon , white wine , shallots 🤔🤔 someone pls tell her she is making bearnaise not hollandaise..😜🤣👏
Jay Chamoli - it’s traditional in France to also use chervil, just saying...
@@elmo319 correct chervil and tarragon makes it a bernaise.
Don’t get saucey with me Bernaise.
You’re spot on. This is Bearnaise.
Jay Chamoli true it is Bernaise - but who cares, it looks great!
Fantastic. Now, how can we modify this for an easy Bearnaise? Another video, perhaps?
just add tarragon in the end.
When you are saying crosswise I’m guessing orbital or horizontal to root to stem instead of pole to pole(root to stem)?
Any tips to make it thicker. Like you let it sit for a sec? After the yolk added color and viscosity is right just not thick enough
if it's not thick enough, it might not be cooked enough.
I wonder if using clarified butter instead of regular butter has an effect on the thickness of hollandaise. I was told by a friend to use clarified butter and it seemed like it just got absurdly thick before I absolutely HAD to add more water because there wasn't enough to emulsify with all the butterfat.
Amazing!
👍👍👍👏👏👏 splendid!
looks good I will try it. or buy it in a jar if that does not work
I can't believe it, Helen. This week I tried my first ever hollandaise! I always knew that the path to learning a hollandaise would be paved with failures, but somehow my first ever one did not break! And I never imagined that my first one would have involved direct hear in a stainless steel pot with no bane marie! I have to believe that your instruction had plenty to do with it. It wasn't perfect though. I felt that the flavor was missing something, and I figured it was salt. NOPE, I was wrong. It needed lemon. Oh well, still tasty. And, I think I chickened out and left the sauce just a hair too thin. It was still thick, but I think that being just a tad "gloopier" would have made it more luxurious. So, I got to serve my lovely wife with out first ever try of eggs benedict with a potato & mushroom hash.
i.imgur.com/swZwsdZ.jpg
i.imgur.com/1MLRCXz.jpg
P.S. yes, I know that poached egg in the back leaves something to be desired. This was also my first time poaching eggs, so I'm still working that one out as well.
looks fabulous! so proud of you :)
I feel like those pictures are what I'd see from a classy restaurant. It looks lovely
Opposite of my first time with hollandaise where it was too thick
@@blackknightjack3850 you know what? Now that I have made this dozens of times more, I have found you’re right. More often than not, if I follow this recipe exactly, it ends up being too thick and needs some water to thin it down a tad. But personally I think that is perfect. I would much rather be able to control the constancy at the end than have a thin sauce and now way to fix it.
Thank you for sharing
I love your hair it’s so cute on u the sauce looks amazing too 😊
Genius!
I was doing great had a perfect sauce, I was mixing it with a whisk and then in separated! Is that because it was to hot?
Yes, you probably had it on the heat too long. As soon as you get perfect texture take it off and don't reheat it. Serve immediately.
What if I skip the white wine and shallot infusion and begin with the water and butter in the pot, do I still get a hollandaise?
I tried this exact recipe 4 times. Each time making sure the butter was not too hot. Just warm. Each time it broke before it even got thick. It doesn't work.
Butter and yolk are healthy. About 150g of fat a day. And always find the best quality.
As others have mentioned, this is not hollandaise, although it may be very tasty. Hollandaise can be made the same way in a saucepan on the stove by adding the butter last in pats, ie gradually and keeping the heat low. Takes no more time than what Helen is proposing.
This approach is just silly.
Elizabeth Blackwell, I’ve been doing this way for years, and it works just fine. Hardly silly, just practical.
@@tomblack6972 I should have been more clear. Your way is practical; the proposed way is silly. Sorry.
This still looks pretty hard
you don't need to slowly add the butter to the egg? just start with all the butter? no way this would work for mayonnaise, would it?
no, it wouldn't work for mayo. This works because the egg is heated.
Yes Helen is making bearnaise. But it looks delicious.
Okay i love her accent
Hi Helen I love the recipe finally something easy but I don't drink or use alcohol What Should I use? Water or white greeb juice ?
You can just use water. Grape juice would be too sweet.
Thank you 🙏🏽💜
I make my hollandaise with just lemon juice and it's delicious ;)
beethovenjunkie thank you 🌷