Hollandaise Sauce - cooking Video Tutorial for Beginners
Category
🛠️
LifestyleTranscript
00:00 [Music]
00:07 Let's talk about the Hollandaise sauce.
00:11 It's a sauce that is very easy to make.
00:13 As long as you know what you're doing, and as long as you apply the right techniques, like I always say,
00:19 the temperature of your mix should not exceed 60 degrees Celsius.
00:24 So in order to control our temperature, we have a little trick of how sleeves in France.
00:30 We don't use a double boiler, we don't use some kind of pan with water.
00:34 We're just going to be using our hands.
00:36 You're going to be putting your pan on here.
00:38 We're going to put our eggs with the water, and we're going to start stirring.
00:42 Okay, stir, stir, stir.
00:45 After a few minutes, we're going to check the temperature.
00:48 I'm going to take my pan, and I'm using my hands.
00:51 I'm going to do this.
00:54 This is how cold 60 degrees is.
00:56 You can actually touch the bottom of your pan.
00:58 Now, if I can leave my hand like this for a few seconds, it's not hot enough,
01:03 in which case I'll put the mix back and I'll continue stirring.
01:08 After a minute or so, I'll take my pan again.
01:12 If I put my hand, and as soon as I put it, it's like, "Whoa, that's too hot. I can't leave my hand."
01:17 This is the sweet spot.
01:19 At this stage, I'm going to put my pan off the fire because I don't want my eggs to cook.
01:24 I'm going to be stirring and stirring and stirring.
01:27 We're going to repeat this on and off and on and off and on and off.
01:32 Now, let's look at the practical session.
01:37 These are all the ingredients you need to make a sauce Hollandaise.
01:42 It's very not complicated, and you can really make it at home.
01:46 I've got just one pan, this is my special sauce pan, a whisk.
01:51 I'm using a little bit of cold water, two eggs.
01:55 I'm only going to be using the egg yolk, a little bit of salt, lemon juice out of fresh lemons, and some clarified butter.
02:03 If you don't know how to make the clarified butter, just look at the link on top of the screen.
02:10 Now, for the practical stage, how to make the Hollandaise sauce.
02:13 First thing, fire.
02:16 The lowest of the lowest setting.
02:19 Take my pan, put the pan on the fire.
02:22 You then take two egg yolks.
02:26 I'm making a very small amount of sauce for this demonstration, okay?
02:30 In your egg yolks, you're going to add a little bit of water.
02:36 It's cold water.
02:39 And what you're going to do is simply create a nice mix with the eggs and the water.
02:50 And we're going to keep this, remember, below 60 degrees.
02:55 Very, very important.
03:02 Already now, I'm going to do a temperature check like we've seen before with my hands.
03:10 That's already hot enough.
03:12 And I'm going to continue here.
03:18 As you can see, my mix is already nice and foamy.
03:22 I check temperature again.
03:27 And I put it back on the fire.
03:33 That starts to thicken.
03:35 I'm checking my temperature.
03:38 That's hot enough.
03:40 You see?
03:41 It goes very, very quickly.
03:43 Before you know it, you could ruin your sauce.
03:51 So don't take any chances.
03:53 Just turn it on and just leave it off the fire and continue to blend your mix.
04:03 I'm going to check my temperature again with my hands.
04:09 It starts to be cold enough.
04:11 I'm going to put it a little bit more.
04:14 And now we can see that the sabayon is now appearing.
04:22 You can see the bottom of the pan when I'm whipping.
04:27 And we get that very custardy consistency.
04:30 Now when you reach that stage, this is what you need to get.
04:35 A very creamy, foamy consistency.
04:40 And you can see the bottom of your pan.
04:42 You see when I move my whip, you see this edge I can make?
04:46 That's a sign of your sauce or your sabayon is now ready.
04:52 You can now put your fire off.
04:54 Second stage.
04:56 You're going to add your flavoring ingredients.
05:04 There's no real order.
05:05 You can add the salt now.
05:10 Add a bit of lemon.
05:14 Not too much.
05:18 Make sure you mix everything.
05:21 And now I'm going to slowly, like a mayonnaise, add some clarified butter.
05:28 Okay. Like a mayonnaise.
05:33 I'm adding more butter.
05:39 And I've got my sauce that is almost ready.
05:43 I'm adding my last part of butter.
05:47 Okay.
05:52 And we're done.
05:54 This is my Hollandaise sauce.
05:59 All right. We've done it.
06:01 Our Hollandaise sauce has been now reserved in a nice, presentable dish.
06:04 And it's ready to be served or put simply on the table if you have a guest.
06:09 Just for yourself.
06:10 You can enjoy it on top of freshly poached eggs.
06:14 Or even green asparagus with a bit of smoked salmon.
06:18 It's absolutely delicious.
06:20 I've decorated the top with some chives and cayenne pepper.
06:25 Which is something I like.
06:27 It really adds a nice little kick to it.
06:30 So, that's it for the video of the day.
06:32 Please subscribe, comment.
06:34 And I'll see you next time on our next video.
06:37 Bye-bye.