Hollandaise Sauce from the World's Premier Culinary College

[MusicforMe123]

I appreciate my poached eggs with hollandaise sauce a little bit more now that I know the time and care it takes to make this breakfast...thanks for uploading!

[Krasnodarka]

Sir, I love that You're so clean and neat! Love people who cook this way! Thank you very much for the knowledge and the pleasure of watching:)

[orcgoddessspike]

Thanks for posting this. I have been making my hollandaise from scratch for about 15 years, but the cook book I used said I should put the egg yolks, some of the butter, the lemon juice and water in before putting it over steam. Your way seems much more logical. I like that you explain the science behind your method. I will be trying this recipe soon. :)

[missmikatee]

I loved this refresher on making this sauce.. And it was good to see it taught by the one who originally taught me. Chef Swartz you are the best.

[projectnew]

mayonnaise

[tejolson92]

engish muffin with canadian bacon?

[lospripados]

@tejolson92 and holland sauce

[SainterX]

I love this so fucking much, its a shame its such a pain to make..

[tynansylvester]

OK I made the recipe and damn it was good.

[tynansylvester]

I trust a pudgy dude to teach me to cook butter sauce on eggs and ham.

[tynansylvester]

CIA Chef? Are they infiltrating terrorist cells using their delicious food?

[nicholesnow]

I just read SO many recipes and saw SO many videos. But this was the most straight forward one. Plus it looks delicious :)

[married1959]

this is alot of work . wow

[sakura9949]

@married1959 Very much. X3 I just made this in class today. When you get the hang of it, its easier than it looks. This is the reason why if you go to the school and eat there, the food is pricey. Everything is made by hand by the student.

[tooker24]

He said that he cooks the eggs for reasons of safety. Does that mean that if it weren't for worry about salmonella, you wouldn't bother cooking the sauce? Or would it be cooked at a diff temp? Americans are paranoid about eggs. The rest of the world understands that only 1 egg in like 10,000 is a risk. I can't count how many raw eggs I've eaten in my life.

[creAESions]

@tooker24 I eat about a dozen raw eggs a day. But in my experience, cooking the yolks is what thickens the sauce and I can only assume that if you didn't cook them it might not be the same exact result. It may be "good enough" for most people but I suspect it would not be as creamy and it may taste different. not that it matters because making it the traditional way is super easy, the only way to screw up is to neglect your yolks when they are cooking (and then you deserve what you get.)

[sakura9949]

@tooker24 Its not only that, but it's also to help the sauce maintain it's shape and help it thicken. Really though it's mostly the safety. There is a strict sanitation code on campus, so nobody wants to risk getting any customers sick. Besides, after toasting your bread and poaching your eggs to perfection, why would you want to dump cold egg and butter mush?

[100dllrVilliaN]

Got it first try, absolute perfection. Thanks for your superb instruction

[chelilandia]

OMG Amount Per 1 cup

Calories 1097.9

Calories from Fat 1050.9 I'll eat them without the sauce. tnx

[terrandefense]

Drinking butter is good for you if you add an egg yoke and a big slab of bacon. Yummy.

[chelilandia]

@terrandefense You MUST be a fan of EPIC MEALS! lol search for it on utube

[lawsarejusttogovern]

@terrandefense rofl reading what you said made me laff so loud i woke up my roommates

[jantisoy]

my nicely toasted fresh english muffin

pure gold...

[datzfast]

i always add unicorns and rainbows to my sause something he cant do.

[Spanishfutbol2010]

may the Schwartz be with you

[madisonelectronic]

Do not fear the food police, your fat emusified years ago! hahahahahaha

[StillShiningTV]

damnn... im hungry!

[TommyAppleseedS]

love it!

[Culigen]

Where's the toque Shwarts!!!!

[keebordcowboy]

could this be stored in a fridge, and if yes for how long? any tips about storing? :)

[Coalition321]

@keebordcowboy

to be honest m8 it's a very easy sauce to make so fresh is always best ;D. but if u are willing to hold onto it, i wouldnt hold onto it for more than 2-3 days due to the egg in it. this recipe can also be used using lemon juice. :D

[narkoscologne]

vollpfosten!!!

[CaptainCrunchRules]

Omg ever so rich a delicious, crispy hash browns with a lil ketchup attack, orange juice, smoked bacon and some pancakes on the side!!!!!! Sunday BREAKFAST time. whoohoo!!!! yummy yummy yummy!

[ferrisbueller9000]

Thanks for posting, next time just pick a more directionnal microphone.

[ragsyrags4mr4]

emulsified.. shut the fuck up u fat bald asshole

[HenryCartwright]

If you're wondering, it's 55g butter to 1 egg yolk. So, if you have a 2 yolk hollandaise, you need 110g butter. Also, the reduction should be 4T White Wine Vinegar to 1T water. You can add other things to your reduction such as chopped shallots, tarragon, sage and mace blades. These things will give it depth of flavor Make sure you're using unsalted butter otherwise it will taste very salty. You can also keep poached eggs up to a day and reheat like he says.

[XfearfallsX]

It would have been helpful to know the measurements for the ingredients,and how many egg yolks to use

[EatMangos]

@XfearfallsX It's in the info section...

[xRobz123x]

@XfearfallsX ??? theres a link!

[KidVproductionz]

yummy

[PetesPloota7]

Yum Yum.........I know what I'm having for brekky tomorrow :0)

[theWalletRat]

@davfoong I went to the FDA's website. They state that bacteria actively multiply between 5-60 degrees celcius, however the lowest temperature they state as safe for cooking eggs is 160F (72 C) or til' the yolks are scrambled and whites are firm (which happens to be 75C).

[davfoong]

@theWalletRat Yes, bacteria dies at 72 but the bacteria (main concern is salmonella) also dies when held at 140F over time (half an hour)

[davfoong]

@theWalletRat As far as the FDA goes (trust them at your peril), 145F is sufficient (63C).

[Xeo989]

Xclent!!!

[anomalousclouds]

@theWalletRat most eggs in 'merica are pasturized. just saying.

[JusticeSeeker1000]

chooped parsley. done.

[1965christ]

The demonstration is good though .

[stevezane]

So if i understand well the sauce has raw egg yolk?

[broggi007]

@stevezane No Steve, The egg yolks are indeed cooked.

[bboybeng]

yeah, this is the right recipe how to make hollandaise =) just like our recipe in my culinary school. =) THUMBS UP!!

[IcePhoenix302]

Yummmmm. :D

[kiminokami]

@morphix007 How did you do?

[AfflictionFTW]

Usually i squeeze half a lemon at 3 egg yolks.

i like my hollandaise sauce with heavy lemon flavour.

Also, the big secret with the hollandaise sauce is to NOT use hot butter.

[mackenziechoi]

MOST excellent video I ever seen in youtube!!

[iononcentro]

This is the perfect way to make hollandaise sauce. Also, pouring the eggy sauce on top of more eggs is called 'Cholesterol triumph'

[TheUltraNinja]

did he say the Culinary Institute or Coronary! lolol :)

Seriously great stuff love the Hollandaise Sauce mmmmmm.

[EvilCreampuff]

I'm glad you said not to throw the whites away

[tomliordos]

can you store hollandaise sauce?

or does it always have to be made fresh?

[bobjoemagee]

@tomliordos pretty much has to be made fresh.

[broggi007]

@tomliordos Unfortunately Hollandiase does not keep very well. You should make it fresh and hold it over a bain-marie (double boiler) until ready to use. Also, there are some great "hollandaise-in-a-pouch".. Knorr is probably one of the best on the market.

[stevezane]

@broggi007 Yes i saw it after...lol I even made some and it was good.

[noidearightnow]

We learned how to make this in my culinary class, it tasted so bad.

[projectpat0392]

@noidearightnow You are insane 

[lylylou2LIVE]

if you knobs cant read it click on the link like the man said

[WEKOuny]

about 3-4oz of clarified butter per egg yolk

[JazzyJeffyJoo]

Exactly oldrustycars! It's all well and good showing me all that but I don't friggin no how many eggs and how much butter to use!

All the other vids i've seen say 'a stick' or 'a stick and a half' of butter.. HOW MUCH IS A STICK :| !! ??

[SvB4EvA]

@JazzyJeffyJoo You never saw a stick of butter? 8 tablespoons, 1/4 lb, or 4 oz is a "stick" of butter

[tommytamasese]

A Stick is 1/4 cup.

[awojciak]

@tommytamasese a stick is 1/2 cup....

[tommytamasese]

@JazzyJeffyJoo

1/4 lb equals 1 stick

[aldexreyes]

@JazzyJeffyJoo a "stick" is 1/4 pound. When you buy butter that comes with 4 individual "rectangles"..................­each one is a stick.

[datzfast]

hell i just use a microwave

[oldrustycars]

No quantities? How many egg yolks to how much butter?

[D4rKsiD3e]

@oldrustycars 3 yolk - 300 gr butter

[legendarybloodfang]

I wanna go to culinary school!!! :DDD

[emptycorp]

lol, he puts a tiny pinch of cayenne then a LOT. real chef wouldn't let that go out the kitchen!

[artmechanic]

@emptycorp I saw that too. You could see it on his face that he screwed up. Nothing like a small mound of cayenne on top. LOL

[emptycorp]

he doesn't mention it, but putting the bowl on the towel is important so when you whisk the bowl stays put.

[mnyfrsh]

Much moar lemon.

[PzNguyen]

first time i made this it was delicious! but the second time it tasted like raw butter :( what went wrong?

[datzfast]

you emulson broke add a tablesoon of water and this is less likely to happen

[Milosmilk]

wat. no. Thats not how it works and the sauce didn't break.

[st1nkyfire]

I think clarified butter is the more classical AND tastier approach.

[sharpasaneraser]

clarified may be the traditional approach but whole butter is definitely tastier.

[datzfast]

i have only used whole butter.

[dropandlongD]

i had an eggs benedict with turkey & avocado instead of canadian bacon.... it was super good and I recommend it!!

[azjjason]

Double boiler direct heat?

[stoltobot]

"my seasoning's excellent"...give yourself a pat on the back why don't you. I bet it actually needed more salt

[muschio]

Your comment made me laugh so hard :D you are hilarious.

[tonyclifton1]

My question is; how many egg yolks do you add to it, he did not mention the number at all?

[aag892dsl]

4 yolks to 1/2 pound butter (then clarified) - Joel Robuchon recipe.

[chefmarcgirard]

I usually use cold butter, when making a hollandaise sauce, to reduce the chances of the egg curdling.

[HigherPlanes]

@Goldilocks cold butter won't blend. Hot butter will curdle. Butter at room temperature is just right.

[bagelboi66]

I've never been scared of Hollandaise. When I made it in my teens I went thru the fiddle faddle of the bain marie. Not being a patient person though I discovered that so long as I was careful I could temper the egg yolks over direct heat. I think it might have been Julia Child who gave me that idea. You just need to be careful to move the bowl off the heat every few seconds, and stir like mad. I can keep the yolks over the heat and add the butter unmelted, so long as it is at room temp.

[aag892dsl]

This sounds like it can work with something like solid stainless steel since the heat transfer is pretty slow, but don't try with copper, use water for the temp control.

[bagelboi66]

It absolutely does work, I've done it for decades. Without question you must be careful though. I use a balloon whisk and a light pressed stainless mixing bowl, you know the type that come nested in packages of five. I also cook using electric heat, not gas. I don't know if gas would work as well for this. Perhaps a degree of fearlessness is required, but that's true for most cooking adventures. And just in case, have a nob of cold butter handy in case you need to cool the mixture quickly.

[mvbc0101]

Ah added them to the egg yolks... gotcha... Essentially healthy eggs with a devil of a sauce. What the heck is clarified butter?

[thegemoflife12345]

Clarified butter is butter that has been rendered to separate the milk solids and water from the butterfat.

[thegemoflife12345]

Melt the butter slowly. Let it sit for a bit to separate. Skim off the foam that rises to the top, and gently pour the butter off of the milk solids, which have settled to the bottom. A stick (8 tablespoons) of butter will produce about 6 tablespoons of clarified butter.

[mvbc0101]

Okay, call me silly but wasn't there black peppercorns and white vinegar earlier? I'm rewatching to see what you used it for.

[klaralow]

he strains the vinegar into the egg yolks so there's no peppercorns

[imworthit200percent]

Thank you, I really liked the videos.

[sharpasaneraser]

nice pres, mr. swarz.

[n00berania]

First! Yeah! Okay...

Uh...

Anyone wanna give me a ride home?