Traditional hollandaise, made by emulsifying melted butter into egg yolks and lemon juice, is notoriously difficult to make. But there’s a super easy way to do it at home that requires no whisking, is completely foolproof, and produces a hollandaise that’s indistinguishable from one made using traditional methods. Watch the video to see how it’s done.
Written by J. Kenji Lopez-Alt
Directed by Jessica Leibowitz
Production Assistants: Linnea Zieglinski & Renata Yagolnitzer
Doodles: Robyn Lee
Music: Danny Ross
Original post here:
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Please could you include the recipe in grams. Iâm in the UK, Iâm not sure how much a âstickâ of butter is đ Thanks!
Hello ,, i just wanna to know how many gr of melted butter you use ?
Thank you đđť
That is how I made Hollandaise sauce in 1970. Now, I always have a dozen eggs on hand that I've pasturized using sous vide and make my Hollandaise with an emersion blender. It never breaks.
I just mix mayo and lemon and honey mustard.
That's what it taste like to me.
And let eggs cool a little.
i donât have a hand blenderâŚ
too complicated……I make perfect hollandaise every time without the fuss.
Subscribed. I'm all intp5 these tricks . Let me go watch some more videos đ
Wonderful. Thankyou so much. Love it. Never going to make it the old fashioned way again..
I got a recipe some time ago to make Hollandaise in a food processor. It has turned out pretty good, but yours looks a little creamier. I will try your method. I like all the stuff you come up with, by the way.
I make it in a blender in one minute itâs from the New York Times recipe from 30 years ago
You didn't use chablis or Tabasco. My husband was trained by a European chef who went to Le Cordon Bleu. If you don't spend at least half an hour to make it, you're not making it properly. There is a reason why it is so hard to make. If you do it properly, it comes out with an intense immense flavor and a gorgeous golden color. It is also thick and not runny like yours is.
Yes nice. A short cut is pour your lemon juice and too much melted butter your easy over eggs and dont eat the whites so much. But this easy too
Okay…..
I'm gonna have to improve on this….
I don't have a hand blender, i have a beater mixer, a ninja blender, and a Cuisinart processer…..
Looks like the key is temp on the butter before adding the egg….i think I'm gonna go with the blender….. adding lime and some spices….
Gonna put with an over easy egg on top on of baked salmon and microgreens and lightly dressed dandelion leaves, on top of marbled rye toast squares….. dash of smoked paprika….
Damn i am making myself hungry…..
Gotta go get started!!!!
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JUST DONT SAY IT TAKES ONE MINUTE. OF COURSE YOU HAVE TO PREPARE EVERYTHING FIRST.
Holy shit, J. Kenji Lopez-Alt looks so young in this video.
Written instructions for Hollandaise Sauce using a Stick Blender:
Tools:
Small saucepan
Probe thermometer
Glass measuring jug (pre-warmed and dry)
Stick blender and its narrow container
Insulated wide-mouth cup/thermos – pre-warmed – with screw-down lid
Flexible silicone spatula
Ingredients:
1 very fresh and large, room-temperature egg (separate the yolk and whites. Youâll just be using the egg yolk).
1 tsp water
1 tsp room-temperature lemon juice
Pinch of salt
(Optional: add 1/2 tsp of Dijon mustard to help the emulsion stay together, and for depth of flavour)
113g unsalted butter
(Optional: a pinch of cayenne, if thatâs your thing)
To serve: best quality English muffin, with some crispy bacon, smoked salmon, smoked haddock, wilted spinach or avocado. Add a perfectly poached** egg on top.
Method:
1. Add the egg yolk, water, lemon juice and pinch of salt to the bottom of the blender container.
2. Melt the butter in the saucepan to 104C – till hot and just bubbling.
3. Pour that butter into the warmed glass measuring jug.
4. Place the blender into its container and start blending.
5. Once the first ingredients are combined, very slowly add the hot butter, whilst continually blending.
6. Over the next 30 seconds slowly add all the hot butter, being especially slow at the beginning.
7. As soon as itâs all combined, use a spatula to transfer the hollandaise sauce to the warmed thermos and screw the lid on. This should keep it warm for up to 1 hour.
**To cook a poached egg perfectly, see Chef Adrienne Cheathamâs wonderful and foolproof method:
https://youtu.be/mrq3iZcvHAw?si=-vwcaW6aGUa_gA9q
(For those of you not familiar with this yet⌠To copy and paste this recipe, using a recent iPhoneâŚscreengrab this comment of mine. In photos, crop the image down to show just my full comment. Press âdoneâ. Now press and hold on any of the type, then drag the selection handles at either end to select the complete text. Release your finger, wait for âcopyâ to appear and then select that. Now you can paste this into any appropriate app on your iPhone or iPad. Best wishes, all. đ)
Didnât work for me. The sauce stayed liquid and didnât thicken a bit. đ˘
I reheated my extra sauce in a double boiler. Came out great. đŽ
I will use the traditional method and 'whisk' it failing
Simply brilliant
I learned from a chef to do it even easier than this… using soft butter and whipped with egg yokes in a bowl and putting the bowl over a low burner and pull it in and out of the burner… don't melt it… get it warm… use lemon , salt and a couple dashes of a hot sauce
Dude, this is the long way round.
I knew that would work. I've done much the same with an upright blender. Haven't got one now but I do have a stick blender. Thanks for the proportions.
A stick blender is not a substitute for an actual countertop blender but it does come in really handy in instances like these. And they're much easier to clean.
This is a genius hack. I've done this a few times and works everytime. Thank you for sharing.
What's wrong with a 2.32-minute video about how to make a 1-minute hollandaise?
2:10 is not true! To keep the hollandaise, the best place is a thermo flask! only add boiling water to heat it up, and add the sauce after you emptied the hot water! Done! It lasts for an easy 30 min.
It's the day after Xmas, as I write & I decided to make myself Eggs Benedict as a treat. I've made Hollandaise the traditional way a number of times before, but it's a chore. I decided to use my rarely used hand blender & follow this procedure. It came out great! My only danger being that I want to eat all of it (a whole stick of butter.) It came out fluffier than when I've made it the traditional way. That's not a bad thing. I think I'll be doing it this way in future. Thanks!
For the single people saying what the hell am I going to do with a full batch of hollandaise!? Well I can confirm you can half the butter and it works keeping the water and vinegar the same, albeit less thick. (Perhaps halving the water and vinegar might help.) But alas you still have an excessive amount of hollandaise even halving the recipe. So now what!? First gag you cardiologist lol and then add 1-2 eggs to your remaining hollandaise and scramble the egg mixture until you get a soft or small curd scramble eggs texture and enjoy on toast or just eat on its own. So good!!
vintage Kenji!
This is totally brilliant! Thank you!
Well, that worked about as well as you'd expect it to, which is to say, not at all.
That was awesome!
is that the seam game for the bearnaise sauce right?
This receipt never dissapointed me. Always good result.
Too much effort will stick to shop bought. P.S you have burnt the Muffins;
I tried this. It doens't work the end result was way too thin. The eggs were still raw. The traditional method is way easier. You have all the control.