I'm going to show y'all how to make Hollandaise Sauce.
Hollandaise is one of the French mother sauces.
It's wonderful.
I would eat it with a spoon out of the container.
I just love it.
You can use it on Eggs Benedict and I've just an eggs Benedict casserole in the oven that's
also phenomenal but you can also use it with asparagus I like it - oooo - a little crispy
prosciutto on top of a roast chicken breast with a little Hollandaise on top of that...that's
amazing.
But Hollandaise can be kind of tricky if you don't kind of follow exactly what you're supposed
to do.
So I'm going to show you the steps to getting your Hollandaise sauce to turn out just right,
every time.
Now if you're following the recipe that's on the website which is ThrillbillyGourmet.com
you'll see it calls for four egg yolks and if you're not sure how to separate eggs I've
got a video on how to separate eggs so hook you right up.
Now you'll notice that I've got six eggs yolks and that's simply because these eggs came
from a farmer's market and they're kind of small.
They're about the size of a medium.
So you want the volume that would be in four large eggs yolks.
All right?
Does that make sense?
Did I make that clear Ricky?
Does that make sense?
Ricky's like, yeah yeah yeah.
All right one of the tricks to Hollandaise is to make sure you don't scramble your eggs
while you're cooking the sauce so once you get these started whisk, get these started,
get started whisking these up you're going to add a tablespoon of lemon juice.
A bit at a time and it's about the juice from one large lemon.
You don't have to be too terribly exact.
And I'm actually going to save myself just a few drops of lemon juice that I'm not going
to include.
Because if my sauce breaks - which means that it - I don't even know how to describe what
happens but you'll know if it does happen.
So if my sauce breaks, one of the ways that you can fix it - Joey will you take care of
Boudin Buddy?
One of ways you can fix it is by adding a few more drops of lemon juice.
You can also use a drop or two of water.
You can use a drop or two of vinegar.
Original French recipes for Hollandaise often called for vinegar in which tarragon had been
steeped.
I've done it that way it's absolutely delicious.
I prefer lemon juice.
I just like it.
Like it better.
Now this is the boring part.
You want to keep whisking your egg yolks at this stage until they kind of thickened and
they get pale.
And let me tell you if I had a mixer I'd use it.
Can't find my mixer I lost the beaters.
Now you notice I've got this in a glass bowl.
See how that water's moving?
That's almost getting to where it's too hot.
And this is one of those dishes where you don't want to try to hurry it up.
You really don't want to turn it up in order to make things go faster, cause you'll just
ruin it.
It won't work.
You'll scramble the eggs.
If you have a typical double boiler those are great.
They work really well.
I tend to want to use a glass bowl over simmering water so that I can see where the level of
the simmering water is.
You don't want the hot water to touch the bottom of the bowl because that would make
it too hot.
You'll break the sauce and scramble the eggs.
So if I've got a glass bowl I can look through here and see - oh yeah, that's just right.
The water's not touching the bowl.
One thing I will say, you don't want to melt chocolate this way.
Not unless your bowl is exactly the right size.
You see that water coming up the side?
If that water comes in and drips into your chocolate?
Your chocolate will seize.
If you're melting or tempering chocolate.
So.
But it works just fine for this.
A drop of water won't bother it.
There's a book - I'm trying to remember the man's name, he's so smart.
Such a good book.
The title of the book is Ratios.
He's got a whole section in there on why so much liquid works with so much fat and so
much egg yolk.
And it's just - it's one of those things that when you read it you're like "oh that makes
so much sense now I understand!"
Now it's been several years since I've read it and I don't remember why all those things
happen but what I do remember is ratios.
I know my four egg yolks and my tablespoon of lemon juice and I'll probably use a half
a cup of the butter, ok?
So I've got the clarified butter over here that we made a little while ago.
This is when your arm starts feeling like it's going to fall off.
So I'm going to drizzle in - very very slowly, a few drops at a time my clarified butter.
If you're not sure about clarified butter I've got a video on that!
We shot a video on how to make clarified butter.
Checking on my water.
Now one thing about hollandaise, I don't want my pan to go dry - it's far better to pull
the whole thing off the heat and let everything cool down if you think it's getting too hot
then it is to keep going and think you can whisk your way through it because you can't.
I'm going to probably edit out a lot of the whisking.
My profile.
Don't like my profile.
Have ya'll noticed that on my videos?
You're not going to see my profile very much?
I know.
Isn't that stupid.
If I ever get a billion dollars and can set my kitchen up any way I want to the whole
thing is going to be so I can shoot videos and you'll never see my profile.
I have absolutely nothing to say about whisking at the moment.
I'm starting to break a sweat.
Ricky - Oh the whisking song.
Do we have a whisking song?
Ricky - Naw.
We're Scots Irish.
There's a song about everything.
Surely there's a whisking song.
Ricky - the problem is your going to have to find the liquor first.
I'm going to have to find the what?
Ricky - liquor.
First.
That's why the Scots Irish have songs for everything.
They have whisky!
Which makes you able to sing really well.
Ricky - well you think you can at least.
Well that was the joke.
That was the joke.
Ricky - I was just trying to....
Ok so I guess Ricky's saying step one to making hollandaise is to get you some whisky and
knock back a couple shots.
Then it won't hurt near so bad to whisk.
And you'll be able to sing really well while you're doing it.
Oh my lord, this takes a long time.
You know what?
We've got hollandaise.
Oh my god I've got hollandaise.
Whoo!
Hang on.
Turn off everything, stop the heat.
See what we've got?
See that, how nice?
All right I'm going to give it a quick taste just to double check that we're on right track
and we're going to season this up.
You know I have to walk over here to get a spoon.
Because I've made over 300 cooking videos and never once have remembered to get a piece
of silverware to do any kind of tasting with.
Yum.
Ok.
Here's what we do now.
All we've got in there is butter and some egg yolks.
And I've lost my salt.
Butter and egg yolks.
No flavor.
It needs salt and I would actually take this opportunity, you can use white pepper if you
want if you're real fussy or if someone's going to be going 'oh my god you didn't use
white pepper I can see pepper flakes' . I love black pepper and it's great in here so
I'm using black pepper because it tastes good.
I said earlier I like lemon and vinegar.
And one other thing I've done when I've made hollandaise depending on the dish, making
eggs Benedict where I use country ham instead of traditional Canadian bacon - if you're
doing that instead of lemon juice use apple cidar vinegar.
It'll take you're head off it's so good.
Enough salt but here's where we need the last couple of drops of lemon juice.
Not too much and remember the key to this is whisk.
Look how beautiful that is.
Perfect.
I'm taking it off.
I turned the heat off but I don't even want it on the residual heat now.
See that?
See the consistency there?
That's exactly what you're looking for.
Let me put this on a white dish so that they can see.
If you want to get all fancy with something this is a good one to do it with because it
has such nice body.
See how nice and thick that is?
Have you seen chefs do the spoon push?
That's all it is.
So this is hollandaise and our last step this is - oooo - I almost opened the wrong end
of the thing and dumped it on there instead of giving it the tiniest little bit of sprinkle.
Ricky - make it purty...
So cayenne pepper.
That's it.
That's all you need.
That is hollandaise.
And that's how you make it and you get it to turn out every single time.
Well you know what?
Everybody, everybody is going to suffer the heartbreak of a broken hollandaise sauce.
It happens.
It's not that big a deal.
If yours breaks add a few more drops of your lemon juice or your vinegar, keep whisking,
it'll probably come back together.
Ok?
All right!
Yay!
Now if this helped you please give me a thumbs up and if you have a question ask it in the
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Anyway - how to make hollandaise - now you know how to do it and you know how to do it
right.