Easy One-Bowl Hollandaise Sauce - How to Make Perfect Hollandaise in One Step
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Date: 2019-07-25
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Comments and reviews: 9
Richard Owens
I'm definitely going to try this method so I can compare it to the method I've been using for years. For years, I've been separating my egg(s) and placing the yolk(s) into a small cup or bowl, added the lemon juice and cayenne pepper to the egg yolk(s, and whisked those things together. Then, I let that rest and place my butter into a small stainless steel saucier and melt it over medium heat. Once the butter is melted, I then pour the egg mixture into the butter and whisk for about a minute or two, until the sauce forms the right consistency. I think I spend less time whisking using this method, rather than whisking the entire time the butter is melting. The already melted butter cooks the eggs pretty fast The whole process start to finish is usually about five minutes, or so, including melting the butter. It will be interesting to see what difference in texture your method makes.
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I'm definitely going to try this method so I can compare it to the method I've been using for years. For years, I've been separating my egg(s) and placing the yolk(s) into a small cup or bowl, added the lemon juice and cayenne pepper to the egg yolk(s, and whisked those things together. Then, I let that rest and place my butter into a small stainless steel saucier and melt it over medium heat. Once the butter is melted, I then pour the egg mixture into the butter and whisk for about a minute or two, until the sauce forms the right consistency. I think I spend less time whisking using this method, rather than whisking the entire time the butter is melting. The already melted butter cooks the eggs pretty fast The whole process start to finish is usually about five minutes, or so, including melting the butter. It will be interesting to see what difference in texture your method makes.
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Sandro Jakonia
Ok chef, so I've been watching your videos for quite a long time already and I've made lots of stuff with their help, but this one. this one is amazing. I love eggs Benedict, but sadly in my country sadly you can't eat it anywhere, so you absolutely have to make it by yourself and this double boiler thingy was my archenemy from the start, it is just so complicated and i hated it (therefore my hollandaise wasn't always as good as i wanted it to be, so I saw this video yesterday at like 4 AM and I was like. I have to try this. Results were amazing, it was the best I've ever made, my life has become way easier with your help, so thanks a lot
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Ok chef, so I've been watching your videos for quite a long time already and I've made lots of stuff with their help, but this one. this one is amazing. I love eggs Benedict, but sadly in my country sadly you can't eat it anywhere, so you absolutely have to make it by yourself and this double boiler thingy was my archenemy from the start, it is just so complicated and i hated it (therefore my hollandaise wasn't always as good as i wanted it to be, so I saw this video yesterday at like 4 AM and I was like. I have to try this. Results were amazing, it was the best I've ever made, my life has become way easier with your help, so thanks a lot
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Veronika Abrams
I JUST made this. Simple recipe and process. Added a little bit more lemon because i was worried it wouldnt be tart enough. I don't think I will in the next batch - the recipe is fine as is The only other thing I did was sub smoked paprika for cayenne and it was tasty. I'm sure either would do. Definitely recommend it. Don't be discouraged if you see chunks at first when whisking The butter takes some time to combine smooth. Also, it WILL thicken up. 10-15 min of whisking will do it. You may get carpal tunnel but you will have delicious hollandaise: )
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I JUST made this. Simple recipe and process. Added a little bit more lemon because i was worried it wouldnt be tart enough. I don't think I will in the next batch - the recipe is fine as is The only other thing I did was sub smoked paprika for cayenne and it was tasty. I'm sure either would do. Definitely recommend it. Don't be discouraged if you see chunks at first when whisking The butter takes some time to combine smooth. Also, it WILL thicken up. 10-15 min of whisking will do it. You may get carpal tunnel but you will have delicious hollandaise: )
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Kira Ragged
brilliant Chef John but I might've done you one better. I decided to do this in a double boiler because i only have Pyrex bowls in the house. and then i thought to myself. what if i used the poach in plastic wrap method on my eggs? could I then poach them in the pan of simmering water under my bowl at the same time i'm cooking the hollendaise? The answer is. you better believe it. I dropped my prepped eggs into the simmering water when the hollendaise was just to the foamy stage and by the time the sauce was done. the eggs were perfect
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brilliant Chef John but I might've done you one better. I decided to do this in a double boiler because i only have Pyrex bowls in the house. and then i thought to myself. what if i used the poach in plastic wrap method on my eggs? could I then poach them in the pan of simmering water under my bowl at the same time i'm cooking the hollendaise? The answer is. you better believe it. I dropped my prepped eggs into the simmering water when the hollendaise was just to the foamy stage and by the time the sauce was done. the eggs were perfect
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Christoph
Did not work out that well for me unfortunately, i have a glass-ceramic hob and could not control the temperature at all, first I tried to apply low heat, after 15 minutes without any effect I turned it up one level and it after a very short while the sauce broke. I fixed it with more cold butter and some cold water and started over but then the exact same thing happened. In the end I discarded it after like 40 minutes of work, very frustrating
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Did not work out that well for me unfortunately, i have a glass-ceramic hob and could not control the temperature at all, first I tried to apply low heat, after 15 minutes without any effect I turned it up one level and it after a very short while the sauce broke. I fixed it with more cold butter and some cold water and started over but then the exact same thing happened. In the end I discarded it after like 40 minutes of work, very frustrating
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Reese Romero
Omfg I'm ecstatic about this Just made it and was unsure about the amount of butter. I used 3 yolks and about 5-6 tbsp of butter. Sub'd sriracha. Absolutely amazing I oversalted, but I've made that mistake so many times. Keep whisking and you're golden. My heat was up a little high so it was done quickly. Put over eggs bene's and it was the best hollandaise I've ever had. I think the sriracha put it over the top Thank you Chef John
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Omfg I'm ecstatic about this Just made it and was unsure about the amount of butter. I used 3 yolks and about 5-6 tbsp of butter. Sub'd sriracha. Absolutely amazing I oversalted, but I've made that mistake so many times. Keep whisking and you're golden. My heat was up a little high so it was done quickly. Put over eggs bene's and it was the best hollandaise I've ever had. I think the sriracha put it over the top Thank you Chef John
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AlisonLW
Okay, I just saw this post today, so had to try it. Not because I needed Hollandaise for any particular dish. just because I wanted to see if it worked. It did I was totally blown away. I made it with waaay too much lemon juice, but that was entirely my fault, as I didn't measure, just squeezed it in. Thanks for this, Chef John, as you've made my life so much easier
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Okay, I just saw this post today, so had to try it. Not because I needed Hollandaise for any particular dish. just because I wanted to see if it worked. It did I was totally blown away. I made it with waaay too much lemon juice, but that was entirely my fault, as I didn't measure, just squeezed it in. Thanks for this, Chef John, as you've made my life so much easier
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Shoni What
Wow I made this my new year's resolution to perfect hollandaise sauce and, thanks to this video, I've finally done it Every time I've made it before it's been too runny, this time it had full body and I am so excited. (Forgot to take a picture, but it was beautiful) Can't thank you enough: ) Now, onto my next quest, buttermilk biscuits that are nice and fluffy
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Wow I made this my new year's resolution to perfect hollandaise sauce and, thanks to this video, I've finally done it Every time I've made it before it's been too runny, this time it had full body and I am so excited. (Forgot to take a picture, but it was beautiful) Can't thank you enough: ) Now, onto my next quest, buttermilk biscuits that are nice and fluffy
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Daniel Meng
So since today was mother's day I tried this recipe out for eggs benedict. and it was legit perfect, like you couldn't taste the difference between this method and the traditional method. When I as done with it and let it sit, it split a tiny bit but I whisked it every 5 minutes and the end result was phenomenal. Thank you Chef John from me and my mom: D
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So since today was mother's day I tried this recipe out for eggs benedict. and it was legit perfect, like you couldn't taste the difference between this method and the traditional method. When I as done with it and let it sit, it split a tiny bit but I whisked it every 5 minutes and the end result was phenomenal. Thank you Chef John from me and my mom: D
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