Holiday Sauce Rescue! How to Fix a Broken Hollandaise Sauce Recipe

[MissJuliejewel]

It worked like magic! Thank you!

[gogurt19]

thanks so much! I was making poached eggs erato with a béarnaise sauce, and it broke. I was so frustrated and thought I was going to have to throw it out. Then I saw your video on how to fix a hollandaise, and it worked!! Thank you thank you thank you!!! I've always wanted to know how to do it and your video was so helpful.

[familygeek]

It works!! Thank you!

Such an easy fix...I thought I had a disaster on my hands & was going to have to dump that expensive pot of egg yolks & butter!

[quinnbeeloved]

I was trying to make the aioli sauce...but mine didnt thicken ....so i;m not stuck with watery sauce..how can I fix it?

[SpineMusician]

You can rescue the H sauce by separating the butter from the egg and mixing the butter in one teaspoon at a time. There's no need for water or heating the bowl.

[Casifer]

My god. You are a genius.

[misslucylulu1]

awesome! I will remember this trick next time this happens to me :)

[AboDi22lalala]

whats a Hollandaise? :(

am a bum

[jfuchiga]

Hollandaise is a sauce made primarily of (clarified butter).

Long story short, the clarified butter is whisked into a sabayon (yolks+reduction liquid) over a baine marie to make a smooth, creamy sauce (much like a bernaise). you can easily look up recipes of a hollandaise sauce since its very classic.

[Milosmilk]

eh learn how to use google.

[Frikimidz]

How about fixing split homemade mayo? I add too much acid and the ****** split. I was making a big batch too..

[tastygarlic]

Chef, You're Brilliant!

(Fracking Hollandaise Sauce, Frack!!!)

[primate924]

yes, ill say ******* ****!! when it breaks and then use some of my egg poaching liquid (we're making benedict, right?) to fix this sauce. dont know how many times ive had to do this durring sunday brunches!!!!

[xlsepolx]

yeah definatly all cooks would say something like that ;)

[noosaslayer]

Wicked tip! Mine always breaks!

[CaitlinCooks]

AWESOME tips!!! Thanks for educating us :-)

[Wuschlkarin]

Look at the bright side - now you´ve got something to fix....

Sorry, had to drop in for a little LOST-Insider ;-)

As always, love your recipes, love your instructions!

[elstyr]

excellent, sir

[cozzyk]

Great tip been there and just ate it ;).

[diiler711]

Great tip! Thanks!

Will this work with aioli aswell?

[SmexyLikeSoup]

yes.

you can also SLOWLY add your split aioli to a single egg yolk and whisk it in to fix it, which is what i do...

[diiler711]

Great, thanks!

[primate924]

you'll want to use COLD water to fix you're aioli (and another yolk or spoon of mustard if you want to be on the safe side)

[Jeroewntje]

nice brilliant!

[jamelaxd]

wow thats great! is this the same technique if the mayonaise is broken too?

[SmexyLikeSoup]

yep.

[oliviathai]

hey! that's how i make french mayo :D

[RebelxProductions]

Brilliant.

[QingTien]

OMG THAT IS AMAZING!!!!!

[DreeLulu]

You can do the same for home made mayo

[Pvtjamesryan2]

What is hollandaise used for?

[tally24th]

on eggs aparently..

=/ never had it before

[CptCool2]

Asparagus, mainly Eggs Benedict

[Xcqtr]

Bennedict eggs, some chefs use it also for posh eggs.

[cozzyk]

Eggs a lot but also lot of veggies too. Google it.

[MrRivas84]

you are the man chef joe.

[MoNsTerHunTeRFreEk]

Dude,his name is Chef JOHN,not Joe!

[raulycalifre]

Wow that's cool and smart! thanx for the cool idea!!

[rhettnyedotorg]

(dead air)

[papercuts777]

Nice!

[Jayfoxpox]

How will it effect the quality? or is the difference of a fixed sauce compared to a sauce done right the first time negligible?

[daiser720]

bleep bleep lol You crack me up!

[MinhSaChau]

I've had a broken mac n' cheese sauce.

[cyoohoos]

Now that's a skill that will come in handy...LOL

[Syntox]

Yikes, I'm too scared of Salmonella these days to mess with Hollandaise sauce anymore! Maybe I'm irrational...

[biggajigga721]

They do sell pasteurized eggs, you know.

[shawho]

eggs in the supermarkets are pasteurized, so there really is nothing to worry about. especially with salmonella, so don't be afraid to make a yummy hollandaise. besides... you're cooking it even more when you make the sauce, so -super hero pose- DOUBLE THE PROTECTION!!! bwahahahaha =)

[47f0]

shawho - where do people get so much misinformation? Probably from other Youtube posters.

Eggs in the U.S. are certainly not pasteurized, unless specifically labeled as such - and you will pay more. The vast majority of eggs sold in the U.S. are unpasteurized, and must, by FDA regulation, carry a safe handling warning label. Pasteurized eggs are exempt from this label.

Yes, I love my homemade mayo - made with raw, unpasteurized eggs - but please don't hand out medical misinformation.

[ttk1opc]

LOL love the bleeps, that's exactly what you say.

[itsaidhi]

what's up with the ending, it's a minute of nothing

[jailarson]

It's there to give you time to truly ponder and absorb the greatness that is displayed in the video.

[YaoMingLily]

That's funny!

[12oranges]

I'm thinking YT changed something with the codex conversions. This isn't the only new video in my sub box with nothingness at the end.

[Wivanunu]

I know I sound stupid....but what is codex?

[12oranges]

It's the definition of the format in which the video is encoded.

[iamafractal]

that's great! can you make move "fix" videos like that? also explain why certain types of things go wrong? like when baking bread, what causes the crust to be too hard?

[snowblazer12]

too many eegs or anything that burns easy

might be that your oven is hotter than it tells you it is, you keep the bread in there a lil too long

sometimes it wont burn just becomes a thicker crust

[some5672]

Lmao. the censored part, totally did not expect that

[tenaciousdustin]

You are the man!! I have never successfully made Hollandaise, always breaks, and i always throw it out... never again. Thx

[saverenwier]

Man, stop to use this metallic bowl. Each time you hit the metallic bowl whity the metallic whisk, a bit of metal is released, and goes to the body, and is deposited in their cells.

USE A GLASS BOWL and, if possible, a silicone whisk.

[Vannydril]

I hate to tell you this but, Do you eat cereal? or most any food that has iron in it? All that is is little bits of metal that they have put in the food. So guess what. that little bit that is added to the sause from a metal bowl and a metal whisk. is nothing.

[saverenwier]

That bowl is probably made of aluminum or steel, as most, which is different from the metals that our bodies need, such as iron, zinc, etc.

[Zed1967]

Stainless steel is made of iron, carbon and chromium. All 3 are used in the body especially carbon and iron. I very much doubt you will release enough stainless steel for it to effect your health.

Carbon will do you no harm at all, iron can harm you in high doses but the chromium stops it oxidising so that only leaves the chromium which in quality stainless steel will be 12%.

[saverenwier]

Ok, you convinced me, but I still prefer to eat the metal body that I need through food, and use plastic utensils in the kitchen. Thanks.

[tchapman1977]

Some recipes (i.e. sauces & merengues) require metal bowls in order for them to come together properly. The best bowls for merengues are ice-cold copper bowls becuase they are non-reactive & your merengue will stand tall & not weep. You just can't make a proper merengue in a glass bowl. It starts out looking good, but it will fall & weep before long. Any "bits of metal", as you put it, aren't even traceable above the naturally occuring minerals in the food itself so chill out & quit stressing.

[foodwishes]

wrong

[Zed1967]

I agree, copper is reactive and oxidises freely going green.

A little bit of useless info for you, our blood is red because iron is used in our hemoglobin to transport oxygen. Crabs and lobsters on the other hand have blue/green blood because their bodies use copper to transport oxygen in their blood.

[ajanixa]

don't you just love conspiracy theorists ... u people cheer me up with free entertainment every other day :)

[Milosmilk]

@saverenwier totally wrong

[jaydie1115]

@saverenwier hey it is stainless steel men not aluminum!!

[saverenwier]

@jaydie1115 hum, stainless steel, so you can eat that metal without problem. bon appetit ¬¬

[Hadokenmaster]

as an cook trainee it is truly useful tome knowing that trick. thank you so much! i'm gonna tell that to my chef.

[prettyinpunk666]

Thank you!!!

[pubtor]

nice

[NoxNoctisUmbra]

great! even teachers at school dont know about this trick!

[jamal03]

do u kno how many times i had to throw it away, LMAOOO!! thanx!

[lynnesremorse]

Thanks for another great video!

[jbblkh]

Wow, I didn't know there is a chance by fixing the Hollandaise. Thnx Chef!!

[gonax1234]

cool

[CrazySasuke0]

nice!

[javidrafiek]

cool :D

[omgKennyy]

=)

yey.