Mother Sauces Ep8 : How to Make Hollandaise Sauce and Eggs Benedict, the traditional way… First 1000 people to use this link will get a free trial of Skillshare Premium Membership : https://skl.sh/frenchguycooking17
How to make Hollandaise and Eggs Benedict from Scratch :
1. Hollandaise Sauce (enough for 2 to 4 eggs benny)
– Separate 4 eggs into egg yolks and egg whites
– Clarify 250g of butter in a sauce pan, discard the foam and the bottom residue
– Use a double boiler to warm up the egg yolks.
– Keep on whisking them until they fluff up and get a little paler.
– Off the heat, slowly add in melted butter
– Keep whisking until you get a smooth, thick but flowing sauce
– Season with salt and a generous squeeze of lemon
2 : Eggs Benedict
– Poach an egg by adding the freshest organic egg you can get to boiling hot water.
– Leave it there for 3 to 4 minutes. Trim the excess.
– Toast an english muffin, and fry up some Canadian bacon
– Assemble. POur a lavish amount of sauce on it.
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20 Comments
Hollandaise is delicious. When i’m craving eggs benedict and am in a hurry i just butter the muffins well and skip the hollandaise
2:20 Is that a Kurzgesagt poster I see in the back?
do it on the thermomix, put it at 3 speed and keep adding the butter slowly ( previously melted and clarified if possible ). Also add the lemon at the beggining, the acid is gonna help keeping it all together. As long as you set temperature betweeen 36 and 45 degrees youn should be fine. This is how i do it when I have to make bearnes ( basically hollandes with extra step) for conference and i keep it hot for more than 1h without splitting while i can be doing other things.
Remove from the heat when trickling in the butter
I've fixed broken Hollandaise sauce by adding cold water.
A curdled sauce is called broken.
I think craft singles actually try to copy this texture and flavor when melted. Aka the McDonald's egg Mcmuffin
Stilton cheese sauce or white wine sauce, but Not Hollandaise which makes me retch due to the high butter content. ✅
I had a really good idea of how to make it better. See if you can get ahold of hog jowl. Cut it about a 1/4 inch thick. Fry it in olive oil. Crisp on the outside and melt in your mouth on the inside. Far superior to bacon.
Great choice for breakfast, much better than your choice of bicycle 3:54.
Actually, what Escoffier wrote was:
(1) "Reduce by two thirds 4 tablespoons of water and 2 tablespoons of vinegar, add a pinch of mignonette and a pinch of fine salt. Remove to the side of the heat or place the pan in a bain-marie."
(2) "Add a spoonful of water and 5 egg yolks; whip the sauce with 500 grams of raw or melted butter, adding 3 or 4 spoonfuls of water during the assembly, added in small portions: addition which aims to give lightness to the sauce."
(3) "Complete the seasoning with the necessary salt, a few drops of lemon juice, and strain through cheesecloth."
Escoffier does not prescribe "clarified" butter, in fact he writes "RAW or MELTED butter." Melted butter is NOT clarified butter and Escoffier was well aware of this fact. He NEVER wrote that it must be clarified butter. The water in the bain-marie should NEVER be boiling. The water temperature should never exceed 65 degrees Celsius or 145 degrees Fahrenheit, and a heavy bowl should always be used to aid in tempering. Whisking should be a back and forth motion, not a circular motion. Additionally, Escoffier wrote in other versions of his book that 10 grams (10 g = 1.585032314063 tsp or
10 g ≈ 1 2/3 tsp) of salt should be added. Also, Escoffier writes that a "FEW" drops of lemon should be added. A few drops is like three or four drops ONLY, NOT a "generous squeeze" of half a lemon. The sauce should then be passed through cheesecloth to remove any unwanted particles. The sauce may be maintained for SHORT periods of time in a bain-marie, if not served immediately, which is always best. Technically, what you have created in this video is NOT Escoffier's Hollandaise sauce.
FRENCH:
Hollandaise. — Infusion de 1 gramme de mignonnette dans
4 cuillerées d’eau et 2 cuillerées de vinaigre. Réduire de moitié,
ajouter 5 jaunes et monter à feu doux ou au bain avec
500 grammes de beurre, et addition de i décilitre d’eau pendant
le montage, et par petites parties, afin de la rendre plus légère.
Assaison. : 10 grammes de sel et quelques gouttes de jus de citron
au moment de servir. Passer à l’étamine et prévenir la décomposition
en tenant au bain tiède seulement.
Observation. — Les vinaigres employés pour réduction n’étant pas toujours de qualité irréprochable, il est préférable de couper de deux tiers d’eau, tmais non de supprimer totalement la réduction. L’excédent d’acidité, s’il est nécessaire, est fourni par le citron.
English:
Dutch. — Infusion of 1 gram of mignonette in
4 tablespoons of water and 2 tablespoons of vinegar. Reduce by half,
add 5 yolks and bring to a simmer or bath with
500 grams of butter, and addition of 1 deciliter of water for
the assembly, and in small parts, in order to make it lighter.
Season. : 10 grams of salt and a few drops of lemon juice
when serving. Cheesecloth and Prevent Decomposition
holding in a lukewarm bath only.
Observation. — The vinegars used for reduction not always being of irreproachable quality, it is preferable to cut two-thirds of the water, but not to completely eliminate the reduction. The excess acidity, if needed, is provided by the lemon.
Take boiling water qnd bowl off of heat…add some butter first to cool bowl then start whisking in eggs and remaing butter
stop spreading this bowl over a pot nonsense. that's why everyone is so scared to make a hollandaise… the trick is to mix the yolks with water firstly, then you can put them over direct heat source and they won't scramble, you dont need melted or clarified butter either, just add butter cubes into the yolks+water emulsion and start whisking (if it's get too thick add more water)… can't be easier than that… (and keystone is definitely good vinegar not lemon)
Hi, i've discovered a way you can fix a split hollandaise 🙂 – simply add a minimal splash of soda + heavy whisking to re-emulsify it (you'll need to get rid of the extra water again though).
Kudos, Alex, for properly cracking the eggs on a flat surface instead of the edge of a pan! Two reasons why:
1: Cracking on the edge of a pan makes it more likely that little pieces of eggshell will wind up in the pan.
2: The pan edge is exposed to many bacterial and other malignant sources, so you don't want it to make contact with the interior of the egg.
I love that you switch the knife and fork hands when needed.
You can save broken hollandaise. Strain out the egg and re use the butter with fresh yolks. Secondly adding your lemon before heating will help your emulsion as it adds extra water to the equation, as will cold chunks of butter instead of clarified butter.
Don’t discard it. Arrogant, wasteful. It’s perfectly nutritious food. Repurpose it.
Funny… My mom taught me how to make Hollandaise the "hard way" that you show here, now I just toss one squeezed lemon, stick of butter, two egg yolks and a pinch of salt in a small saucepan over LOW heat and keep stirring. It's amazing how this dish has earned it's reputation as being so hard when it's really far easier even than this video makes it seem!
This recipe uses twice the amount of butter as the recipes I'm seeing online. French AF 🫡