Perfect poured over asparagus, lightly steamed fish or over Eggs Benedict this is a failsafe recipe for Classic Hollandaise Sauce. Jamie also shares one of his top secret restaurant tips to guarantee a sauce keeps fresh and warm for hours!
For a fantastic Eggs Benedict recipe finished 5 different ways click the link http://jamieol.com/EggsBenedict5Ways
Links from the video:
Breakfast Tortilla | http://jamieol.com/BfastTortillas
Scrambled Egg Omelette | http://jamieol.com/ScramEggOm
Barbecoa Picadilly | http://jamieol.com/NewBarbecoaPiccadilly
For more information on any Jamie Oliver products featured on the channel click here:
http://www.jamieoliver.com/shop/homeware/
For more nutrition info, click here: http://jamieol.com/Nutrition
Subscribe to Food Tube | http://jamieol.com/FoodTube
Subscribe to Drinks Tube | http://jamieol.com/DrinksTube
Subscribe to Family Food Tube | http://jamieol.com/FamilyFoodTube
Twitter | http://jamieol.com/FTTwitter
Instagram |http://jamieol.com/FTInstagram
Facebook | http://jamieol.com/FTFacebook
More great recipes | http://www.jamieoliver.com
Jamie’s Recipes App | http://jamieol.com/JamieApp
#FOODTUBE
x
27 Comments
do you refrigerate it?
I love
Just like Jamie Oliver I like to finger all of my food for my guests to taste
Thank you.
I never thought about using a thermos.
Lemon juice, egg yolk, butter taste it YUMMM lmaooooo
Tried twice and it split, anyone have any pointers?
Thanks for the tip
The wonderful naked chef has come a long way. You are one of my favorite chefs of all time right up there with Andrew Yager and Paul Prudhomme.
I just do it directly on the stove and use my IR temp gun, keep it around 120F (prevent scrambling the eggs) . it's a forgiving sauce, maybe the lemon juice helps maintain the emulsion, he uses the proper technique for adding the butter but you can also get away with just stirring it a lot.
haha at my job we had a plug in bain-marie set up for our hollandaise until it broke, the owner started using a thermas and our chef was amazed, thought it was genius. I wonder if this is where he got that idea from.
Those eggs came from some chickens with a great diet 👌🏼
🤣
“Yum….Salt and pepper” lol
I'm putting it on my salmon recipes. Love Jamie Oliver's show! 😊
I made it recently and foolishly neglected to add the butter *gradually* – hence why I'm at this video😂 one day I will master this sauce…
You can make all kinds of variants; leave the vinegar replace with a Sauvignon blanc, add lemon zest, add creme after is has set. etc etc
Needs more butter
I tried this for the second time and it's runny every time. I use ceramic bowl for the eggs (not heat proof) and start off with room temperature butter and eggs. Would that be the problem?
Tried it for probably the 4th time now. Every time, it's runny, it separates. What temperature should the water be in the pot? Not sure if my eggs get too warm or not enough. Also, when I pour the butter in the eggs, it's nice and thick like a mayonnaise but when I'm about half way through, it gets runny. Is my butter too hot? Am I just supposed to use the liquid (clarified) butter and not let any "solids" get in?
where's the mustard???????
Thanks! Now my coworkers will never suspect I’m drinking hollandaise instead of coffee
Can we use with lobster which source is good for lobster?
Good tip for flavor is to add a dash of tobasco and paprika. I also like to add my acidity near the end when im done with my butter. The Paprika and Tobasco work really well as a flavor with the lemon juice.
Cool
Funny you mention asparagus as that's what I'm planning to use it on. Christmas dinner baked Cornish hen garlic white cheddar mashed potatoes and grilled asparagus with Hollandaise sauce. I haven't figured out what's for dessert yet. Any suggestions.
Jamie, where is the famous chilli jam? 😢
I followed your instructions and mine totally turned into scrambled eggs just after I put the butter in. 😭 I've made this before by other recipes in this didn't happen so I don't understand