Making Hollandaise Sauce

[tatsumaru716]

just made this stuff in class today taste terrible by its self

[leeonr]

if u add butter too fast

[jgarner2069]

watch the documentary Fat Head it will change your opinion on fat

[SanguineBullet667]

@TheViolinPlayer89 yea french people's diets are full of butter and rich foods and fats, yet they're not fat and live long lives.

[Claytjones96]

13 people had there hollandaise break on them haha

[CitrineVlogging]

@Claytjones96 how does hollandaise break?

[Claytjones96]

@CitrineVlogging It breaks if it gets to hot you will see the butter start to separate from the egg yolks and you can fix this by add a few ice cubes

[Pseudologic]

@TheViolinPlayer89 People don't go extinct from butter, because cholesterol heart disease usually shaves off 30-40 years off your life, but you're still able to have children before you have heart attack. There has been great deal of research on cholesterol and its effects on heart, and only idiots like you are still dim about the issue.

[tynansylvester]

Good recipe, but don't clarify the butter. All you're doing is stealing whole-butter flavor and wasting your own time (and butter).

[ThaCOooOn]

@tynansylvester

thats nonsense...the butter has to be clarified in order to avoid precipitation....

[tynansylvester]

@ThaCOooOn It's an emulsion. Things can't precipitate our of an emulsion because they were never dissolved in the first place. Just make sure you whisk it well. Trust me, I've done it.

[ThaCOooOn]

@tynansylvester but you cant deny the fact that a traditional hollandaise is done with clarified butter

[pockyhero]

@madisonelectronic great idea

[mishbot]

Awesome explanation....but how much of each ingredient do I need?

[pockyhero]

@mishbot 1oz butter for every yolk

[davenoy]

is it me or are the eggs green? does it have something to do with whisking it in an aluminium or stainless steel bowl?

[MissDoloresD]

@davenoy its your monitor

[horrorshowmalchick]

It's really annoying they way she pronounces 'egg'. It's not "ayg".

[kbizzle08]

aint this the same vid on how to make bearnaise sause lol

[chimaikon]

Excellent! Just tried it out and came out absolutely perfect!

Only... my hand hurts, as I kept whisking the mixture all that time. :)

[pockyhero]

looks a little thick

[madisonelectronic]

@pockyhero Just pee in yours'.

[zultarius]

mine came out very yellow maybe to much egg?

[oOMusicIsLifeOo]

@zultarius The color of the yolk will effect it as well. If you live in the uk the egg yolks even can have a bit of an orangeish tint. It all has to do with the diet of the producing poultry.

[mkjredemption]

i like to put few drops of tabasco sauce in mine some guys put worshter sauce

[wonderwend1]

The video doesn't seem to give exact measures for the water, lemonjuice and the butter.

[Shitkuhadouken]

@wonderwend1 4 egg yolks, 60ml of water, 175ml clarified butter, 10 ml lemon juice. That's a good base, but really.... you'll probably need to use a bit more water at the end of it all or some more butter if it's a bit too thick. Some Tabasco or cayenne is always good too for a tiny bit of mystery, but literally a knife point worth. Salt n white pepper, you're done.

[wonderwend1]

@Shitkuhadouken Thank you SO much for that!

[LauraBeachnut]

@TheViolinPlayer89 .. just aaaah fiddle with it!! |:-)

[LauraBeachnut]

@TheViolinPlayer89 ... Then I hold my fork in agreement to you...

(Ironically enough, before I clicked in my inbox and found your comment, I was just watching a segment about this teacher at CUNY who wrote the music for THE RED VIOLIN and something about Bob Dylan's poems and turning them into an opera.... very ironic indeed. I wish I had the money, patience ,time and skill to play the violin).

[LauraBeachnut]

@TheViolinPlayer89

If theyu can stop people from smoking a natural plant because they think it is "bad" for them,

they those same powers that be should be accountable for all the sickness and death that reastuarants has caused.

Seems plain and simple enough to me.

[jayjames1978]

I need a live in cook

[chopstick85]

@TheViolinPlayer89 No, carbs don't "make you store fat", they simply make fat more likely to be stored -- there is a difference. Your body will use the energy source (e.g., carbs, various types of fat) that is readily available and most easily used at that moment. Carbs are efficient for your body to use, so they have the net effect of making your body less likely to use fat. If you run out of carbs, then it will turn to fats - and some fats are more efficient than others. That's my point.

[sarezh23]

ISLAM is voor iederen welkome to ISLAM

[etniko]

... or how to destroy your liver.

[RuudJH]

Using a thermometer and mentioning bacteria, allthough perhaps very conscientious from the presenter, is not helping my apetite.

[DragonflyQQ]

tis one of the 5 mother sauces so why not.

[ultradarkbones76]

Is it just me but why are there no measurements for this? I can count the egg yolks, but what about the butter? Lemon juice? I'm sure someone will call me some name for not seeing the measurement and to that person I say "thanks for having a life"

[Punknskistar]

@ultradarkbones76 just follow the directions - there are no perfect measurements...you just wisk in enough butter until the consistency of the sauce is reached and save the rest of the clarified butter for your next sauce

[nagrommie]

the lemon juice isn't for taste.. the lemon juice is to acidify the egg yolks so they will emulsify with the butter... you can use any number of things in place of the lemon.

[foosbeast]

@nagrommie yeah you can technically sub for the lemon but it is for the flavor. Hollandaise just doesnt taste right without lemon

[MsCampobasso]

Gained 20 ibs. just watching this..ooh..ooh..ooh I think the eggs are giving me a heart attack....ooh..cholestral at 350........Dead

[TickleMehNancy]

@MsCampobasso dietary cholesterol doesn't make you have high cholesterol ass face.

[MsCampobasso]

@TickleMehNancy Yea, thats why the doctors tell you to stay away from eggs and the sorts which have high cholesterol content, for those who do have high cholesterol. High cholesterol can also be hereditary and one should keep tract of it. What an unkind person you are to call someone you don't even know such a name. You only revealing what kind of a person you are. Pity the one who has to live with you. If there is any such person.

[TickleMehNancy]

@MsCampobasso Doctors know what they are told. Go research things yourself and learn a bit.  Doctors=legal drug dealers.

[muncher541]

@TickleMehNancy SOJGAIEJGT[AIEJTG ASS FACE, I LOVE YOU OMG

[lisahugheslong]

Thanks!

[playmovingpictures]

he do not knock this women for educating people on the right temp, do you own a business liable for others health? no I bet so understand why she says it ok.

[MindingMyOwnBiz]

pain in the ass to make!!! wow

[changobilly22]

why the hell is everyone so "concerned"?

it seriously bugs me, i mean, if you've made the dish correctly, it will be fine to eat

i dont get how people can be so overly germaphobic, especially the ones that are constantly putting on hand sanitizer, dont you know that kills the good germs too?!?! and YES there ARE good germs

and besides, if you keep avoiding them, pretty soon your immune system will be weak and not be able to germs it should have been used to in the first place!!

[elgeeno]

mmm thats a lot of bootar

[abrelamuralla]

so it's basically mayo

[MrBUSABAZZ]

@abrelamuralla NO, mayonaise is made with a good quality extra virgin olive oil and egg yolks, if your careful you can make whole egg mayonaise, hollandaise sauce is butter and yolks, there is a HUGE difference between butter and oil.... Another piece of friendly advice, if you buy olve oil try to buy small bottles that will use up quickly (2 weeks max) otherwise olive oil will turn rancid. my apologies for correcting you but food has to be prepared and cooked right, one must LOVE it!

[abrelamuralla]

@MrBUSABAZZ oh you're right! my bad. Thanks for the tip.

[JebbuMessiah]

Why not make it properly???

[1doedoe]

This is molly housewife hollandaise, but good for those who I guess need an exact recipe and guidance.

[jakegrady95]

finnally a legit cook, doing this properly and thick !

[whentheredsundawns]

i never add the lemon juice at the start...when i make Holldaise i add it when i am whisking in the butter and i keep about a tablespoon on the side so i can thin it out if need be

[jabbour99]

the temp for eggs to curdle is 130 not 135

[fadeline]

mines never taste good...is it just me??

[Denssapiens]

you can do several things wrong when making this sauce, so likely you'll have done something wrong if it doesn't taste good or look bad.

[datzfast]

yes

[kepzhai08maY]

my favorite sauce evah.. :))

[NadrianATRS]

they didnt say how much butter was used

[reyelv]

it depends on the texture. usually the ratio between eggyolk : butter = 12:1(kg), but sometimes u need more than that.i hope this helps

[reyelv]

oops sorry, the ratio is 8:1(hollandaise) 12:1 is for bearnaise sauce

[kepzhai08maY]

250 g. of butter..

[nickyandros]

I hope that the store has a good lawyer!

[culinarycaleb]

I completely have to agree with Cowboyardee and Webovision. I have been a restaraunt chef for nine years and eaten thousands of raw eggs over that time and I have never gotten sick from them.

I have prepared Tartare with numerous meats and in varying ways and I have never gotten sick from that, nor has anyone I have ever served it to. Tartare is usually made from a muscle deep inside the animal that isn't easily accessible to oxygen or bacteria until it is fabricated

[reyelv]

maybe it depends to the country. i am asian and maybe u know about the avian flu, the bird flu. it was safe back then, i'm not sure about now. USA of course have a better system about handling with food, base from the ingredients.

[HUTINAK]

You Food Protestors fuck off with your non-ethical ways of enjoying good food

Please preach your religion somewhere else

[junon]

reduce, sabagnon, clarified butter?

[Richardaussie]

This is only a sometimes food , have you forgotten about your food pyramid?????

[ares978]

nicely explained, but I think it should be a little bit more runny

[killertweety]

This recipe is spot-on (I mean, very good, English is not my mother tongue), although it is easy to do this just on a low fire without a thermometer and without an extra sauce pan . The butter doesn't even has to be 'claryfied'; you can just add small lumps of butter when the egg yolk-water-lemon-spice-mixture is thick enough.

- STIR as if your life depends on it ;) and

- on a LOW fire

Oh, MondoBeno, 60 °C kills most dangerous bacteria, so no problem in this dish :)

[AndyWhite007]

to killertweety: I tried your method - thanks a lot. Saves me 10 minutes a day for the rest of my life!

[MondoBeno]

This process is extremely unsafe. I would be reluctant to eat an egg-based sauce if the eggs were no fully cooked. If they aren't heated to a point where they'd solidify, there's a good chance the harmful bacteria are active.

You could use pasteurized eggs, but even pasteurized eggs can give you food poisoning if you don't cook them thoroughly.

[webovisionca]

Interesting. I've eaten thousands of raw eggs and never experience food poisoning from them. I have experienced food poisoning from meat. Apparently there was bacteria at the factories where they processed the meat. I bet those places are nasty shitholes.

[ares978]

This process is a classic and fundamental step of the gastronomic preparations. Guess what, I even prepare creme patissere from raw, and it taste like heaven. Food poisoning comes of mishandling of the ingredients, especially when poor hygiene comes across, and in this preparation there is nothing unsafe, also because bacterias grows in intervals of 10 minutes. I suggest you to re-visit your comment.

[bellatesla]

its not unsafe did you know you have over 1.5 Kg of bacteria in your gut right now. no joke t

[cowboyardee]

Mondo, mixing bleach and ammonia is 'extremely unsafe,' riding a motorcycle is dangerous, eating raw eggs is a bit risky (1 in 20,000 has salmonella, very rarely fatal when contracted btw, according to the FDA.) Making and eating this recipe falls somewhere below walking up a flight of stairs and petting a housecat on the scale of dangerous things. Live it up a little, man.

[MondoBeno]

I'm sorry you feel that way. But I'll avoid the hollandaise sauce. There's at least 90 other sauces I can use.

I did however, try steak tartar in a French restaurant, 100% raw meat/eggs. But the cook makes it tableside and eats some of it himself to prove it's save before serving it to you. Still, there was the chance that both of us could've wound up in ER.

[datzfast]

one in 20000 has salmonella eat one raw, the odds the next one has salmonellla is not one in 19999 its one in 10000 get the point.

[Anaklondike]

@datzfast Meh. While that may be true. Most people tend to not worry. Mainly because people want to enjoy what they please. I mean sure, it's ma risk. But we have greater risks driving to work in the morning.

[datzfast]

@Anaklondike you know what your right, if you walked up and offered me sex on the spot the odds are in favor i wouldnt get aids and my wife would never know, so bottoms up.

[Anaklondike]

@datzfast Okay, that's just completely reckless. That's crazy. There are so many consequences that can result from such a scenerio. But eating an undercooked egg is completely different. There is a one is twenty-thousand chance you will get ill from eating an undercooked egg. There is a higher chance you will contract an STD from some woman on the street. There is a higher chance you can also get that woman pregnant. I mean, why should you even have to compare those two events?

[Quasicorps]

@datzfast The odds don't change from egg to egg. Eggs don't 'know' that you've eaten another one before. And if you have 20000 eggs the odds aren't 100%. For each raw egg the chances are 1 in 20000 (0.00005). The odds of contracting salmonella are then calculated by squaring the odds of not contracting it for each egg. 1-(1-0.00005)^2 = 0.0000999975, roughly 1 in 10000.25. But that's the chances for two eggs, not the next egg. For three eggs, just cube it instead of squaring (roughly 1 in 6667).

[SovereignBeing]

@Quasicorps - are you wearing an brown tank top and sandals..?? do u have a huge beard and thick glasses?? just wondering ...

[Quasicorps]

@SovereignBeing No, I just paid attention in maths.

[oienmac]

@Quasicorps i've had salmonella (more than once) it's not a big deal..Salmonella-induced gastroenteritis is most often caused by eating raw or undercooked meat, or eggs.. every time I got it, the symptoms were quite mild and included Diarrhea, at most!

[Quasicorps]

@oienmac I live in Japan, so raw eggs are part of everyday ingredients. I've been lucky so far, but expecting a bout any day now.

[134679112211976431]

@cowboyardee that was the most freakin amazing explanation ive seen haha

[huntingsurvival]

@cowboyardee dangerous as petting a house cat lol XD

[Sunnyflx]

I think should do the reduction of vinegar and white wine first, then add into the egg yolk. NOT JUST ADD LIMON JUICE.

[cherrybolosomtime]

it is so hard to get the seasoning rigth

[tornadosteve1]

i got a better idea go to the supermarket and buy a 67cents hollandaise packet!

[blackreazor]

but is not the same quallity, taste and you know exactly waht is in there, and the fresher the best.

[pistolino69]

Heart attack sauce!!!

[spanishfli]

Only if you eat the whole thing! A spoon over vegetables will not kill you. It is a whole lot better than eating a burger from McDonald's... yet, nobody has qualms over the "heart attack burger."

[Seyahhsod]

I DO

McDonald's should be arrested for selling what they call FOOD to people.

[xXbombhillsXx]

you must be joking . hollandaise is NOT a healthy sauce

[liltd87]

i'm NEVER make this sauce. look at all that damn butter! i'll eat my eggs benedict plain.

[jake44514]

Some of you butterphobes act like you're going to chug the entire pitcher of sauce.

[liltd87]

well since i'm about 130? lbs i guess it wont hurt. its just the sight of a pan of butter

[plaidpotamus]

Yeah, that's a LOT of butter

[logicalriot]

well then you would have to call it poached eggs and ham.

[nickyandros]

it's not Benedict then, dickhead

[Clayzie]

I put the lemon juice, egg yolks, etc in a blender, then add the hot butter. Also add tarragon...delicious. And easy.

[knakk813]

1st of all that is the dumbest thing i have ever heard of 2nd by adding the tarragon you just changed it from a Hollandaise to a Bearnaise....... do not comment if you don't know what you are talking about. Thanks :-)

[blackreazor]

but you need to cook it fisrt!!!

is not safe if you don't get above 140!!!!!!!!!!!!

[psychoslap]

it is brought to 140 stupid, it doesn't have to coagulate to be safe to eat. Hell i've never even temped mine, i just whisk until it's done.

[cromulentembiggener]

A delicious healthy sauce. Bon apetit

[animelover350]

Hey by the way anyone that is gong to do this prepare mentaly cause you arm its going to hut after a while of beatting the eggs jeje

[jbloverforeva25]

If egg yolk is bad, we'd be extinct by now. Also, MSG is proven safe. A billion chinese can't go wrong.

[blackreazor]

lols

[ElPresidente408]

I'm sorry but some of these comments are ridiculous. You people do realize this is a garnish that goes on top of your dish right? You put a little on top to add to the flavor. You could should be able to split this 5 ways. It's as if everyone thinks one person will shotgun the entire thing.

[gwestonk]

um don't use a thermometer...please

[culinarycaleb]

lawl most of the comments posted to this video are completely missing the point. If you are concerned about eating hollandaise from a medical standpoint then don't eat it.

You probably gorge yourself during Thanksgiving or Christmas so why not give in a little and enjoy a nice Hollandaise every once in a while. Life is too short.

It's absolutely ridiculous to claim Hollandaise is healthy in any way, shape, or form.

In fact it's the culinary version of crack cocaine lol.

[animelover350]

Actualy the culinary cocaine would be Chocolate or the old recepies for Quish Loraine when they did render the fat of bacon with more fat in the form of butter of oil.

[eyelinerofgloom]

"In fact it's the culinary version of crack cocaine"

Best comment ever. lol

I totally agree.

[Bccaundefined]

@culinarycaleb I know. I found it funny. I mean isn't this like eating butter, practically?

[sugandiabey]

I made this in different way. Instead of adding water to egg yolks, I added vinegar reduction. (making by placing white vinegar(10ml), crushed white peppercorns(8), 1 bay leaf together into a pan.-heat it until almost dry.-remove from heat and add water)

[deanriam]

And what the hell are you supposed to do if you don't have a thermometer?

[sugandiabey]

You don't need one if you carefully do it on bain marie. You must mix egg yolks until it stream from the whisk like a ribbon. Then remove from a heat and continue to whisk until it cools to room temperature. Then add the clarafied butter.

[deanriam]

Thanks so much for the tip.

[bcnninette]

Dear, if you copy and paste some "internet knowledge" about eggs or else, pls. make sure that at least get it right.

[trojiteem]

Do you consider recent (2007) scientific studies and things said by experts "internet knowledge"? Fine, but then you should also make sure you don't spread obsolete, outdated 20-year-old myths about cholesterol and primitive, naive slogans like cholesterol=bad. (BTW, human body needs cholesterol, when you go on a low-cholesterol, low-fat diet, that's actually one of the things that was sometimes found raising cholesterol levels).

[bcnninette]

you are right, human body needs monosaturated fats and polysaturated fats, saturated fats and trans fats are the ones that harm your body, so which ones you guess that sauce contains....

By the way - vecsina ludi ktori hladaju tento recept nemaju ani sajnu o zdravej vyzive , inac by hadali ine recepty,

nech zije vepro zelo:)

[chopstick85]

Saturated fats and trans fats do not "harm" your body - they are simply harder for your body to process. This makes them more likely for your body to store them as fat instead of burning them as calories. They do not inherently "harm" you any more than any other type of fat.

[bodhran1965]

Food is not the enemy.

Scare tactics against eating eggs, butter, cheese, etc. are desperate attempts by the uninformed to turn whole, natural, time tested foods into agents of disease and poor health. Stay active and eat what you want, just don't eat too much of it. I would no more eat Hollandaise sauce everyday than I would chickpeas or collard greens. Eat everything in moderation and stay active.

[bcnninette]

egg = egg white + yolk

yolk = high in cholesterol = bad

egg white = high in protein = good

[jmisak]

This is a very simplistic view that is not shared by current diet experts. This anti-egg, anti-cholesterol hysteria of the 1990's is just dated and obsolete in this century. A normal, healthy person can eat 10 eggs at once with no harm. The fact that the yolk contains cholesterol does not mean it actually increases one's cholesterol levels (it simply does not work like that) - besides, eggs actually contain a substance that acts in an anti-cholesterol way, so that more or less evens things out.

[jmisak]

In other words, eating cholesterol does not necessarily mean increasing your cholesterol levels and increasing the risk of cardiovascular dieseases - this has been proven in the recent years by extensive scientific studies (examining thousand of people), which shown no correlation between moderate egg consumption and cholesterol levels/heart disease risk in healthy people (but diabetic people should be more careful).

[bcnninette]

this is soooo bad for your healh, fats and cholesterol...

[bluefire3991]

Actually the eggs are a very healthy factor and some dairy from the butter is good for a daily serving which most people usually dont have.

[Dadzee]

Once you get good you can take a towel and move it on and off the direct flame..watch for scrambled eggs, and hold the towel up tight...wives hate little fires.

[UltiminiLG]

Weird...I learned a different way. My Chef taught us to add lemon juice, s&p, and cayenne pepper to taste after the butter was added. It comes out delicious. And we use two egg yolks and about 5 ounces of clarified butter. This should not be served if you have high cholesterol though.

[Ashvil1983]

also if youre eggs start too thicken a little too much you can add some water .

[sunshinezyra]

thanx for the video! it helps me so much!

[n7cav]

Very cool - I add lemon juice as I whisk... but either way... very cool...