I am so very happy to have found Martha Stewart's TH-cam, I have been watching Ms. Stewart since I was a pre-teen. I love the sound of her voice, and not to mention just how much I have learned from her over the years.
Hey .. Martha, and everyone else Moniee-Mon , is listening thanks for the info and videos. Keep doing what'cha do best God bless you 🙏 🙌 ❤ 💖 Monica Smith
Thank you Martha Stewart. I had been making mac and cheese for my son using the double cheese Ragu sauce as the cheese sauce. But since my heart attack, I've become aware of the high sodium content in most of the frozen, boxed, and canned or jar foods in the grocery store. Watching this very inspiring show, I now see how I can make delicious wonder creamy cheese sauce for mac and cheese and maybe even stuffed potatoes. :)
Dear Martha, almost fainted when you mentioned frico, because we live in Friuli North East of Italy, where It comes from. Enjoying you videos. GOD BLESS YOU
I really enjoy your videos Martha, my 9 year old granddaughter loves really good food because from the time she was a baby she has been taken on many trips and has eaten in very good restaurants where she developed her tastes, she wants to be part of your family so she can eat your food. One time while on a Cruise where she ordered her favorite meal night after night of grilled salmon with grilled asparagus, there was a family with two teenagers sitting next to our table the mother watched her eat compared to what her children were eating. The lady’s daughter had a serving of a disgusting fake macaroni and cheese, French fries and and a hamburger on a bun compared to my little one devouring her salmon and asparagus, the lady said she would give anything if her daughter would eat like our little girl who was only 3 years old eating with a sophisticated palate. We said these are our little one chooses these foods herself. I can see her growing up like you.
Miss Martha 🌹 I have learned so much from your teaching those sauce are needed ☺️ I am living in linden town Guyana south America I always share your videos especially on baking job well done thanks for sharing
I whisk my hollandaise on the stove together. Beat up the yolks with some lemon juice and water ad step by step the butter (room temperature). But the pan back and forth from the heat. Steam is a good indicator. If you see steam upcoming from the sauce it starts to get too hot. Knob of butter away from the heat will cool it down. It is not that difficult. But I have to say - I love the Bain Marie.
These are wonderful videos. Yes, Martha looks great, but they are not new. These are old videos, but as relevant, pleasant and entertaining as ever. I suppose that is called classic.
I helped at a Norwegian Christmas church supper once in Minnesota. It was nice, but the only good thing about the lutefisk was the butter sauce. Your butter sauce looks perfect.
Hi Martha thank you so much for teaching us how to make this wonderful sauces just want to share Dr. Gundry recommend to take seeds out the tomatoes cause they have lectins harmful for your digestive system 😊
Midwestern Italian-American here. We never, ever use a bechamel in our lasagna; just meat or marinara sauce and seasoned ricotta. But there's a Greek-American noodle casserole called pastitsio that definitely includes bechamel.
Really GREAT video , great instructions , very good clear instruction, done by an absolute top of the ladder ,top notch , extreme professional , really Martha you really are so classy thank you! …. for sharing ❤️
The Junior League cookbook "Forum Feasts" has a great recipe for Mock Hollandaise which is delicious and a lot easier to make. I can't tell the difference in taste from "real" hollandaise. It calls for 1 egg yolk, 1/2 t. salt, 1/2 t. sugar, 1/8 t. pepper 1 1/2 t, lemon juice and 1/2 c. sour cream. Heat; stir to thicken; serve.
I like my Eggs Benedict to have a little bit of a kick so I add a bit more than a pinch of cayenne pepper to my hollandaise and make mine a happy hollandaise. Not too much but just enough to be noticed that it’s not your run of the mill.
Did Martha add an egg yolk that had blood in it when she was making the blender hollandaise? Or did she have cayenne on her finger from the previous hollandaise?🧐 What's the consensus on blood spots? I was always taught to throw them out. I have homegrown eggs too and I can't stand if there's anything extra in them. Thoughts?
It was cayenne. The only thing a blood spot means is the egg was fertilized. If you only have hens and no roosters, then there might be something wrong for the egg to have discoloration.
I know, great question! I'd say 3 days, tops. I was thinking that I'd probably put the date on the plastic container, too. Was anyone else worried for the egg yolks when she stopped to write???✍😅 I know she's an ol pro, but I'd probably have screwed that up!
@@MarthaStewart Oh I have been a follower of your’s for decades. Thank you so much for your answer and all of the happiness that your work has brought to my life.
I freeze my extra egg whites and they keep for quite a long time! Always label your containers with the contents and the date(s) you prepared and/or froze the products. (Sometimes I'll make something, allow it to cool to room temperature prior to refrigerating it, then refrigerate it overnight, and then portion out what I want to freeze the following day. This way, the food cools more gradually as you don't want to put hot food directly into the freezer, plus I can plan and portion out the food into easy-to-thaw amounts.) An easy way to use up a bunch of egg whites is to make an Angel Food Cake, a Schaum Torte, or a Pavlova, served with your favorite berries or other seasonal fruits, such as stone fruits, either fresh or even frozen and made into a simple sauce. Enjoy and happy cooking and baking!!!
I saw this over a decade ago, “one big meatball meal” has been an inside joke with my friend ever since we first saw this. I can’t believe I found the video!
It looks like the OXO Good Grips brand, but America's Test Kitchen did a thorough testing on food mills and they named the Küchenprofi K0966002820 Professional Stainless Steel Food Mill Silver, Large as their winner.
I freeze my extra egg whites and they keep for quite a long time! An easy way to use up a bunch of egg whites is to make an Angel Food Cake, a Schaum Torte, or a Pavlova, served with your favorite berries, either fresh or even frozen and made into a simple sauce. Enjoy and happy cooking and baking!!!
The food mill removes the seeds and hard fibers that are sometimes present in the center. The blender doesn't. That changes both the taste and the texture. You could push the cooked tomatosauce through a sieve with a wooden spoon, if you haven't got a food mill. It's a lot more work than using a blender but it will get a better result, similar to using the food mill. You discard the seeds, skins and fibrous stuff that doesn't get pushed through, same as with the food mill.
I am so very happy to have found Martha Stewart's TH-cam, I have been watching Ms. Stewart since I was a pre-teen. I love the sound of her voice, and not to mention just how much I have learned from her over the years.
We're glad you found us as well! Be sure to subscribe so you never miss a new upload! 😊
I love how she ALWAYS ALWAYS scrapes down her bowls
Waste not, want not. 😉
Yes!!!
Her mother was the queen of scraping the bowl. Reminds me of my beloved mom.
I just love watching her. She explains things so well and I really like I learn something when I watch her videos. Thank You
Thank you for watching! 😊
Excellent video!!! Great tip on using a glass or porcelain bowl over the simmering water. I agree the metal gets too hot. Stay well ♥️
Hey .. Martha, and everyone else Moniee-Mon , is listening thanks for the info and videos. Keep doing what'cha do best God bless you 🙏 🙌 ❤ 💖 Monica Smith
Lovely sauce recipes, definitely. I can’t wait to try them. Most striking to me, though, is how fantastic Martha looks. Beautiful!
Classy lady teaches classic essentials ‼️ you are a treasure 🥰 I am glad I find you 💖 from 🇨🇦
Thank you Martha Stewart. I had been making mac and cheese for my son using the double cheese Ragu sauce as the cheese sauce. But since my heart attack, I've become aware of the high sodium content in most of the frozen, boxed, and canned or jar foods in the grocery store. Watching this very inspiring show, I now see how I can make delicious wonder creamy cheese sauce for mac and cheese and maybe even stuffed potatoes. :)
I hope you continue to do well! Take care
@@maiden411 - Thank you, that's very kind of you. I appreciate that. Wishing you well and many blessings. :)
Dear Martha, almost fainted when you mentioned frico, because we live in Friuli North East of Italy, where It comes from.
Enjoying you videos. GOD BLESS YOU
WE LOVE MARTHA
Watching from the Philippines. Binge watching MS.. I learned so much Martha thank you
Hello to the Philippines! 👋 Thank you for watching!
I really enjoy your videos Martha, my 9 year old granddaughter loves really good food because from the time she was a baby she has been taken on many trips and has eaten in very good restaurants where she developed her tastes, she wants to be part of your family so she can eat your food. One time while on a Cruise where she ordered her favorite meal night after night of grilled salmon with grilled asparagus, there was a family with two teenagers sitting next to our table the mother watched her eat compared to what her children were eating. The lady’s daughter had a serving of a disgusting fake macaroni and cheese, French fries and and a hamburger on a bun compared to my little one devouring her salmon and asparagus, the lady said she would give anything if her daughter would eat like our little girl who was only 3 years old eating with a sophisticated palate. We said these are our little one chooses these foods herself. I can see her growing up like you.
Amazing how these tasty sauces are easy to make and enjoy
Until now I have never seen anyone make hollandaise sauce in a blender. Leave it to Martha to make the classics more relevant for the modern cook.
Martha surprised me when she whipped out that gargantuan meatball at the end. She has a whimsical side, doesn't she?
Miss Martha 🌹 I have learned so much from your teaching those sauce are needed ☺️ I am living in linden town Guyana south America I always share your videos especially on baking job well done thanks for sharing
I whisk my hollandaise on the stove together. Beat up the yolks with some lemon juice and water ad step by step the butter (room temperature). But the pan back and forth from the heat. Steam is a good indicator. If you see steam upcoming from the sauce it starts to get too hot. Knob of butter away from the heat will cool it down. It is not that difficult. But I have to say - I love the Bain Marie.
The yum starter sauces. Would love to see some of the meat-based sauces like veloute or espagnole
These are wonderful videos. Yes, Martha looks great, but they are not new. These are old videos, but as relevant, pleasant and entertaining as ever. I suppose that is called classic.
friendly tip, you can store your hollandaise sauce in a pre heated water thermos
Great recommendation! Thanks for sharing it!
@@maiden411 welcome
Thank you Martha, my kids will thank you! You got them all in one episode 💕💕
martha pushes covID govt narrative
I love the this! Master Chef/ Baker Martha Stewart is wonderful. We thank her profusely. Again, thank you, Master Chef / Baker Martha Stewart.
Perfect Sauces ! Many thanks; again, thank you.
Just Fantastic! My first class in cooking school was soups and sauces. This was refreshing to see.
Well, I’d probably never have thought of just one large meatball with marinara sauce. (No carbs).
Good video on 3 basic sauces. We need them all.
😆
Martha is a top rate teacher!!!!❤
Absolutely so wonderfully good. I love watching Martha. She makes everything perfectly. Easy to understand. Mouth watering sensational..
I helped at a Norwegian Christmas church supper once in Minnesota. It was nice, but the only good thing about the lutefisk was the butter sauce. Your butter sauce looks perfect.
Looks so appetizing! ❤️❤️❤️
Hi Martha thank you so much for teaching us how to make this wonderful sauces just want to share Dr. Gundry recommend to take seeds out the tomatoes cause they have lectins harmful for your digestive system 😊
Thank you Martha.
I knew how to do all of them, but I stop by to see you anyway, because I love your cooking so much. C' etait super!
Midwestern Italian-American here. We never, ever use a bechamel in our lasagna; just meat or marinara sauce and seasoned ricotta. But there's a Greek-American noodle casserole called pastitsio that definitely includes bechamel.
In Italy, many lasagne contain bechamel.
Her resepis are so simple and such a gorgeous presentation, love it!
ALWAYS GOOD TO SEE YOU MARTHA.
Musaka?!
What a surprise to hear that word, that's the exact pronunciation we use in Croatia for this awesome old dish.
This is five star recipe. Thanks for sharing.
Omgosh; I just picked up English muffins today🤗 I'll try this in the morning. Thanks, Martha
Fantastic Professor Martha!
I am learning so much, u show and explain everything so welll, thanku
WOW that Mac n cheese looks out of this world!!!❤️
Martha is my life saver ❤️👍🏽😭
Hello 👋 how are you doing today
I've never seen a porcelian pot, and now I want one
So Elegant. Mac and cheese.
I’m learning so much. Thank you for sharing.❤️❤️❤️
Hello martha, I’m from Saudi Arabia ,and i love your videos and your cooking you’re so amazing❤️
I'm in love!!! So informative and delicious - Thank you Martha!!
Glad you liked it!!
Thank you so much for sharing those fantastic sauce.🥰🙏🏼
Thank you very much love. Definitely going try a few of these.. Peace and blessings 🙏 🙏
Really GREAT video , great instructions , very good clear instruction, done by an absolute top of the ladder ,top notch , extreme professional , really Martha you really are so classy thank you! …. for sharing ❤️
Glad you enjoyed it
Thank you Martha for the wonderful recipes I love it.
Thank you Martha.. Your the best! I certainly will try all the sauces..
Thanks Again and Again Martha 💞💞🙏
It looks like the clip of Martha chopping was sped up but it's not 🤣😂 kitchen queen!
What are some specific wines that you would recommend to cook with? Variety and brands.
Monica S , is listening thanks
I love your show thank you very much for sharing Martha
👍 verry much your show thank you
Home economics..Martha Stewart 101 aka Professor Stewart.
The Junior League cookbook "Forum Feasts" has a great recipe for Mock Hollandaise which is delicious and a lot easier to make. I can't tell the difference in taste from "real" hollandaise. It calls for 1 egg yolk, 1/2 t. salt, 1/2 t. sugar, 1/8 t. pepper 1 1/2 t, lemon juice and 1/2 c. sour cream. Heat; stir to thicken; serve.
This is so amazing! I want to try them.
Have you tried the recipes yet?
@@Sugarsugar-24 No, I haven't. I'm going to try it soon. :)
Thanks so much for sharing.
Thanks for watching! 😊
I'm hypnotized by that meatball. Does she have the recipe for it anywhere?
Hello there! Thank you for watching. Here is a recipe for Martha's classic meatballs:
th-cam.com/video/pX_BEhU0238/w-d-xo.html 🍝
@@MarthaStewart Thank you!
How high of heat do you reduce the Beur Blonc? Thank you
Thanks, you rock...
May I offer a tip? Rather than scraping the sharp side of your knife while gathering the chopped food, flip the knife and use the other edge.
Thank you I like this! It will save the blade and protect the hands.
Good information 🙏
What a heavenly meatball.
I like my Eggs Benedict to have a little bit of a kick so I add a bit more than a pinch of cayenne pepper to my hollandaise and make mine a happy hollandaise. Not too much but just enough to be noticed that it’s not your run of the mill.
Your amazing Martha 💙
Wonderful recipe
Love it ❤
Did Martha add an egg yolk that had blood in it when she was making the blender hollandaise? Or did she have cayenne on her finger from the previous hollandaise?🧐 What's the consensus on blood spots? I was always taught to throw them out. I have homegrown eggs too and I can't stand if there's anything extra in them. Thoughts?
It was cayenne. The only thing a blood spot means is the egg was fertilized. If you only have hens and no roosters, then there might be something wrong for the egg to have discoloration.
Fantastic! Would you do a Thermidor lobster?
Dear Miss Martha,
How long is it safe to keep separated egg yolks and whites refrigerated in containers after they’ve been cracked?
I know, great question! I'd say 3 days, tops. I was thinking that I'd probably put the date on the plastic container, too. Was anyone else worried for the egg yolks when she stopped to write???✍😅 I know she's an ol pro, but I'd probably have screwed that up!
3-4 days in an airtight container! Thank you for watching!
@@MarthaStewart Oh I have been a follower of your’s for decades. Thank you so much for your answer and all of the happiness that your work has brought to my life.
I freeze my extra egg whites and they keep for quite a long time! Always label your containers with the contents and the date(s) you prepared and/or froze the products. (Sometimes I'll make something, allow it to cool to room temperature prior to refrigerating it, then refrigerate it overnight, and then portion out what I want to freeze the following day. This way, the food cools more gradually as you don't want to put hot food directly into the freezer, plus I can plan and portion out the food into easy-to-thaw amounts.) An easy way to use up a bunch of egg whites is to make an Angel Food Cake, a Schaum Torte, or a Pavlova, served with your favorite berries or other seasonal fruits, such as stone fruits, either fresh or even frozen and made into a simple sauce. Enjoy and happy cooking and baking!!!
Wow ❤️ method ❤️ dear Martha
I will no more buy pasta sauces and I will put my Vitamix a whole lot and I need a manual food mill. 👍 Martha.
Delicious recipe 👍
Very very. Good
Excellent; thank you🌞
Martha can you make a nice tasty sauce without butter and eggs ??? Thank you
Mmm hollandaise sauce
Love your tips.
I like sweet basil in mine also.
One advice , don’t watch this video when you haven’t eaten yet , because you won’t stop watching and your appetite will be keep going High .
I wish I had a buck for every time I watched her cooking something a-MAZ-ing looking and thought to myself, "You're killin' me, Matha."
Facts
Good video.
Salud 🥂!
Sauce that isn't hot, but still good.
Darn, I shouldn’t have gotten rid of my French Mouli.
Wow 👏 👍👍👍👍
I saw this over a decade ago, “one big meatball meal” has been an inside joke with my friend ever since we first saw this. I can’t believe I found the video!
Yum
Carbs in marinara sauce from tomatoes
Anyone know brand of that specific food mill?
It looks like the OXO Good Grips brand, but America's Test Kitchen did a thorough testing on food mills and they named the Küchenprofi K0966002820 Professional Stainless Steel Food Mill Silver, Large as their winner.
I start with Great Value Powder Mixes, that’s all you need!
Hello 👋 how are you doing
How long can you keep egg whites in the fridge ?
Four days in an airtight container! 🥚
I freeze my extra egg whites and they keep for quite a long time! An easy way to use up a bunch of egg whites is to make an Angel Food Cake, a Schaum Torte, or a Pavlova, served with your favorite berries, either fresh or even frozen and made into a simple sauce. Enjoy and happy cooking and baking!!!
"no carbs tonight. Just m e a t b a l l"
Traducir en latinoamericano por favor saludos de Mexico
I would like Martha to do a tik tok of her eating fast food.
🥴🥴 FUNNY!! I can only imagine her reactions.
That meatball is speaking to me.
For the marinara is it ok to put the cooked tomatoes into the blender opposed to a food mill? 🍅
The food mill removes the seeds and hard fibers that are sometimes present in the center. The blender doesn't. That changes both the taste and the texture.
You could push the cooked tomatosauce through a sieve with a wooden spoon, if you haven't got a food mill. It's a lot more work than using a blender but it will get a better result, similar to using the food mill. You discard the seeds, skins and fibrous stuff that doesn't get pushed through, same as with the food mill.