I had a day where I made a large batch of hollandaise and divvied it up to make all of its variants to try on salmon and asparagus. Everyone agreed that the moutarde hollandaise was far and away the best.
Sauce Maltaise is really amazing, plus most people don’t know it. One comment: The „back of the hand“ trick from your Bearnaise video for heat control works perfectly for me, no double boiler needed. Thank you so much!
Stephane, your technical videos are always my favourite, because I always feel more capable and inspired after watching to cook things I've never had before. Your videos are much appreciated! Merci beaucoup
Maybe in this case we don't want the 'Pépin,' but in every other kitchen situation I always want more (Jacques) Pépin! Your approach to cooking instruction reminds me of his, which is why I can keep watching and learning from you so effectively. Thank you!
Wonderful job showing how to transform a classic mother sauce from delicious to ridiculously irresistible! This would go amazingly well with prawns or shrimp, and as a substitute for Thousand Island dressing. Looking forward to the next recipe!
Watching you cook reminds me of watching my mum cook (which I used to enjoy so much!). A lot of skill but done so casually it makes even the most daunting things look easy. And that’s because with a few tips and patience it is! Brilliant looking sauce by the way. Looking forward to trying it.
I haven't tasted this myself yet, but I usually see it served over green or white asparagus, often beside a piece of salmon. Really looking forward to making it, as soon as I can find some blood oranges in my area. I haven't seen it prepared with the peel before, but I like that idea. Thanks!
New to me, this is now first in the queue for this weekend, served with fresh fish. Perhaps halibut or rockfish. Or, salmon, with a bit of fresh ginger added to the Maltese…
I LOVE technical videos, thank you so much! On a side note, I have purchased your charcuterie class and am having trouble finding some of the supplies. The supplier that is listed is back ordered on the pate press for months now, any ideas as to where I can order another one? I’ve done a search but no luck. Thank you again, love everything you do!
I love the automatic subtitles: "hyundai sauce" ..... 😆 Anyway, I can imagine this Sauce maltaise to be a thrilling alternative to the Béarnaise for steaks.
usually it is meant to be served with asparagus but with poach fish on with poach egg benedict with smoke salmon would be good . white wine to go with that
Une vidéo avec la recette des crêpes suzette ....ça devrait être un vrai succès cinématographiquement une mise en scène avec un jeu lumière tamisée ( peut-être quelques bougies dans l'axe de la caméra ) pour mettre en valeur les flambages ....c'est juste une sugestion Continuez votre bon travail ...un Français de Bretagne .
Why did you use a double boiler over your method of making Hollandaise on direct heat? I found your direct heat method using your palm to monitor the temperature brilliant. After trying your direct heat method once, I vowed never to use the clumsy double boiler method again.
Hollandaise is not a mother sauce. It should have been translated as Mayonaise. I learned this only this year. Also, on what do you put this sauce? It looks great and I want to make it soon.
This is a disagreement that cooks argue over. Mayonnaise and hollandaise are almost the same thing, except that the first is made with oil and is made cold, and the second is made with clarified butter and is made warm. Either one of them, or both, I'd say. According to the wikipedia article on French mother sauces, Escoffier included mayonnaise as a mother of cold sauces in his original book Le guide culinaire but the translation into English seems to have confused it with hollandaise, which I suppose is what you mean by your comment on translation. ¯\_(ツ)_/¯ Update: By googling I found a list of SEVEN mother sauces that includes both mayonnaise and hollandaise, and demi-glace as well.
if your eggs are fresh you should not need to worry. Not everything can be pasteurized. otherwise I suggest just stay away from mayonnaise, hollandaise etc.. anything with raw egg, that could potentially give you salmonella.. best remedy.
Stephane lets the melted butter stand until it clarifies, and he uses only the oil part. I thought this technique was much more logical and efficient that the usual recipe where you have to worry about the butter separating. As for the recipes that say "throw everything into a blender" pffft
I had a day where I made a large batch of hollandaise and divvied it up to make all of its variants to try on salmon and asparagus. Everyone agreed that the moutarde hollandaise was far and away the best.
It’s been nice watching your skills increase over time as you have taught us French cooking!
Every recipe i've tried of yours has been superb. Thanks Stephane for a wonderful repertoire of delicious!
Sauce Maltaise is really amazing, plus most people don’t know it. One comment: The „back of the hand“ trick from your Bearnaise video for heat control works perfectly for me, no double boiler needed.
Thank you so much!
Stephane, your technical videos are always my favourite, because I always feel more capable and inspired after watching to cook things I've never had before.
Your videos are much appreciated!
Merci beaucoup
This variation is mindblowing! Looking forward to cousin sauce or maybe pet sauce😜
In French (at least in Québec), pet sauce refers to something completely different...
😆
Excellent on eggs florentine!
Maybe in this case we don't want the 'Pépin,' but in every other kitchen situation I always want more (Jacques) Pépin! Your approach to cooking instruction reminds me of his, which is why I can keep watching and learning from you so effectively. Thank you!
Wonderful job showing how to transform a classic mother sauce from delicious to ridiculously irresistible! This would go amazingly well with prawns or shrimp, and as a substitute for Thousand Island dressing. Looking forward to the next recipe!
Great as olways, thank you
Watching you cook reminds me of watching my mum cook (which I used to enjoy so much!). A lot of skill but done so casually it makes even the most daunting things look easy. And that’s because with a few tips and patience it is!
Brilliant looking sauce by the way. Looking forward to trying it.
Just love your videos 🥰🌺🎉so informative and your presentation style is great🙏thankyou
Brilliant. Thanks for the clear explanation of the mother/daughter sauce. Perfect for a weekend breakfast
Bonjour Stefan, I watch your channel in hopes of learning more, and more, about sauces. Merci beaucoup.
I haven't tasted this myself yet, but I usually see it served over green or white asparagus, often beside a piece of salmon. Really looking forward to making it, as soon as I can find some blood oranges in my area. I haven't seen it prepared with the peel before, but I like that idea. Thanks!
Great to be part of this French Cooking --- Darryl ( san diego, California USA
Amazing thank you! Never have heard of this sauce!
Chef you make this sauce sound absolutely yummy 😋
Thank you for teaching me a lot about cooking
I for one enjoyed it, please do more of this type.
Fantastic sauce must try it
I love the Maltese sauce! It’s a pity you don’t see it in restaurants as much anymore.
Really liked this video. I'm not a fan of orange flavor, but the making of the Hollandaise sauce was very worthwhile.
love seeing your videos again
A must try, looks divine~
I love blood oranges so will have to try this out. Thanks for sharing
Wonderful cooking lesson, thank you!
Merveilleux! Merci beaucoup!
Your lesson is wonderful, thanks a million! I will do this soon
So good as always!
Something tells me that if I were to travel back in time to any era of France's history the food would still be amazing.
A double mmmm 😋 means it’s fantastic! I’m on it!
New to me, this is now first in the queue for this weekend, served with fresh fish. Perhaps halibut or rockfish. Or, salmon, with a bit of fresh ginger added to the Maltese…
I LOVE technical videos, thank you so much! On a side note, I have purchased your charcuterie class and am having trouble finding some of the supplies. The supplier that is listed is back ordered on the pate press for months now, any ideas as to where I can order another one? I’ve done a search but no luck. Thank you again, love everything you do!
I love the automatic subtitles: "hyundai sauce" ..... 😆 Anyway, I can imagine this Sauce maltaise to be a thrilling alternative to the Béarnaise for steaks.
Looks easy....
I'm going to make it and taste the Zestighetti myself! ❤
Amazing video - what should you serve with this sauce?
Classic would be asparagus, it works with white fish aswell
No matter how "OLD FASHIONED" The mother sauces see❤m to be, they are the basis of 90% if the "NOUVEAU" sauces made today.
Escoffirer was a genius.
Yes!
Your yummy sounds makes me want to try this.
I can imagine that going well with steamed, or poached fish. Cheers, Stephane!
pleasure dwayne
Da Bomb!
Now what would this sauce go with?
I'd love to hear more suggestions please.
Off hand I'm thinking of slices of duck or chicken breast.
Gorgeous ‼️💖
Chef, I love your courses and your passion for food. Gault Millau 19,5/20 🤪🤪
What goes good with this sauce? What would you put it on?
Aside from eggs benedict, what would you use this for?
Great for asparagus, or fish.
Perfect to gratinate over a poached white fish
@French Cooking Academy. Magnifique ! with what you accompany the Maltese? What kind of dish and what wine?
usually it is meant to be served with asparagus but with poach fish on with poach egg benedict with smoke salmon would be good . white wine to go with that
Good one Stephan. Now poach some fish. Great sauce.
I use the Julia Childs “The Way To Cook” method of making Hollandaise. This looks easy to adapt
Except the eggs, with what else can be combined? Thank you!
What would you put this sauce on?
Hi Stephan, I have just found out I cannot take Citrus or Vinegar. Can I do hollandaise sauce without either of these?
Une vidéo avec la recette des crêpes suzette ....ça devrait être un vrai succès cinématographiquement une mise en scène avec un jeu lumière tamisée ( peut-être quelques bougies dans l'axe de la caméra ) pour mettre en valeur les flambages ....c'est juste une sugestion Continuez votre bon travail ...un Français de Bretagne .
You are awesome
Your videos are awesome.Just please try to make your videos short under 10 thanks 💜
I once made a Maltese for asparagus with normal orange (without the zest) and sparkling wine. It was a culinary orgasm.
Why did you use a double boiler over your method of making Hollandaise on direct heat? I found your direct heat method using your palm to monitor the temperature brilliant. After trying your direct heat method once, I vowed never to use the clumsy double boiler method again.
P.s. what do you think of using ghee as the clarified butter? I’ve yet to try.
What's the reason for keeping the zest in julienne strips rather than fine dicing it?
you can have it just as a zest as well - less bitterness. I think it's for looks mostly.
any other things to make with it besided egg benedict ?
I think I'd put chicken or asparagus (or both) in a crepe and drizzle this on the top.
Hollandaise is not a mother sauce. It should have been translated as Mayonaise. I learned this only this year. Also, on what do you put this sauce? It looks great and I want to make it soon.
This is a disagreement that cooks argue over. Mayonnaise and hollandaise are almost the same thing, except that the first is made with oil and is made cold, and the second is made with clarified butter and is made warm. Either one of them, or both, I'd say. According to the wikipedia article on French mother sauces, Escoffier included mayonnaise as a mother of cold sauces in his original book Le guide culinaire but the translation into English seems to have confused it with hollandaise, which I suppose is what you mean by your comment on translation. ¯\_(ツ)_/¯
Update: By googling I found a list of SEVEN mother sauces that includes both mayonnaise and hollandaise, and demi-glace as well.
@@wastrelway3226 That totally makes sense. I see the argument for supporting this view and tend to agree with it. Thank you for responding.
@@wastrelway3226 There is a problem with Demi Glas as it is a daughter of Espanol.
Love your work but don't forget to remove the pith before you julienne the orange peal
👍👍✌
Is there a best way to pasteurise the sauce at the end without destroying the flavours? cooking with Raw eggs carries risk of salmonella
if your eggs are fresh you should not need to worry. Not everything can be pasteurized. otherwise I suggest just stay away from mayonnaise, hollandaise etc.. anything with raw egg, that could potentially give you salmonella.. best remedy.
Procedure?
What dishes would you use this sauce with?
For asparagus, or fish. I would not use it on meat, just a matter of personal taste
❤❤💚💚❤❤💙💙❤❤💜💜❤❤
How do you make a Maltese Cross? Stamp on his foot. Really sorry for terrible jokes. Thank you for your channel, it's excellent...
It's easier to start a hollandaise with softened butter instead of melted butter
Stephane lets the melted butter stand until it clarifies, and he uses only the oil part. I thought this technique was much more logical and efficient that the usual recipe where you have to worry about the butter separating. As for the recipes that say "throw everything into a blender" pffft
I worked with a kid that went to CIA and couldn't make a hollandaise to save his life
Is hollandaise a mother sauce? (just don't tell anything to Alex 🤫)
Sometimes it is considered a mother sauce, sometimes it isn't. In more modern cookbooks it generally is considered a mother sauce.
I thought the spelling was Maltaise
This shit is no joke bros.
FAKE CHEF!!!
Oy gevalt
Procedure?