Hollandaise

[hazeystoner]

Love the video, thank a lot.

Could you list the ingredients and how much of what you put in please? I agree with the other comment, this does look way easier than reading about it. Thank you.

[12lachef]

@chefalbino

You have no idea what you are talking about. And plus... Who is going to take someone who can't spell seriously? Really? Poched? Porporly? You're an idiot

[rousp1]

3rd and fourth ingredient is spicy sauce + salt&pepper?

Thanks for the video. Really made it look easier than reading about it. Now it is something I would try.. :p

[Saltydog55252]

@rousp1 yes

[Hermes7792]

A squeeze of lemon juice to add acidity? Hollandaise used to KILL me back in basic skills(culinary school)

[Saltydog55252]

@Hermes7792 Second ingredient.

[Saltydog55252]

Who the fuck is going to give this video a thumbs down? Seriously? Seriously?

[chefalbino]

@Saltydog55252

i would almost :-/

- the reduction is completly missing (the main taste ingredience)

- egg is not beaten enough, end not poched enough

- butter looks not clarified porporly

- classic it would be used a pinc of cayenne and not a chinese-chillisauce

- salt is missing

sorry, but that would deserves a thumb down.

[Saltydog55252]

@chefalbino #1 reduction? Hollandaise? #2 wrong, you must be a culinary school grad. They teach it weird. #3 I use whole butter. It's better that way. period. #4 I prefer siracha, see #3. #5 salt was included.

[chefalbino]

@Saltydog55252

i agree, ignorance is easyer-living

[Saltydog55252]

@chefalbino I base it on it's practical application for over 25 years. You can't argue with results.

[lagadefala]

@chefalbino You sir are a confused individual.

[chefalbino]

@lagadefala

you can juge :-P

[Saltydog55252]

Whole, unsalted.

[qvindtar]

Whole or clarified?