Chef Tips For Perfect Hollandaise

Haha that's funny that's exactly how we did it in cooking school in the 80s... We've come a long way since then baby. You say you got a great hack well my heart will keep my hollandaise or bearnaise or whatever on the line in a bain-marie for the whole service without breaking. Then you don't even have close to the best hack....

Maybe it's time y'all stop using the word hack because all you're doing is just giving instructions on how to make something, hack is a computer term

I’d have to pasteurize the eggs here in the States though, right?

Classic englishman using words for things that mean other things. Brilliant.

Easier way. 2 egg yolks hand blitz continuously and pour in slowly boiling block of butter. Bit of lemon juice salt and pepper.

Did i miss the hack?

Measurements?

I have a hack Tuaw

This is the best unsubscribe hack: You click the bell icon and then right click unsubscribe

You have absolutely no idea just how pissy I like my sauces, thank you very much.

“Nobody likes a pissy sauce.” 😂

I thought it had a bit of mustard in it as an emulsifier?

What type of vinegar do I use?

The best hollandaise hack is to use an induction cooktop with an integrated temp probe, set your temp, and just throw everything in and whisk, you can even keep the sauce warm and creamy on the cooktop.

Next best hack is the sous vide jar hollandaise, you still need immersion blender though.

Blender is the actual hack

Which would you rather have, pissy sauce or saucy piss?

Just like I was taught ❤

Pissy Sauce sounds like a punk band from Birmingham in the 70s

Ha-cK

I won't hear anyone argue that the voice over is jack Howard

What's the hack? Isn't that just how it's made

If it splits during service bring a drop of double cream to the boil and whisk it in, cos there's no time to repeat the process again, bouge ton cul innit, SERVICE.

Is the hack skipping the shallots, thyme, and vinegar to make it easier?

Since this is not a hack, I’ll give one on béarnaise instead: put the béarnaise herbs in a regular mayonnaise instead of a hollandaise. 80% of the pleasure for 10% of the effort, including not preventing it from breaking after 1H as soon as the temperature changes

Or just do it in a blender...

I discovered the water back a few years ago after 10 years in the kitchen. You don't need much just a splash to prevent the egg from scrambling

You forgot lemon juice and seasoning. Lemon juice elevates a hollandaise to a whole other level 🤤

I put the butter, egg yolk, salt and vinegar in a vacuumbag. Seal it and sous vide it. Then remove it from the bax, add some water and put it in a syphon.

Keeping it warm in warm water during service, always perfect hollandaise

Umm where is the hack 😂

Why you never tell proportions dude?

Bosalon 😅

Dude. Not a hack. 3 egg yolks, 1 whole egg, salt, lemon juice to container, melt 330 grams of butter (needs to be HOT) then just mix hot butter to eggs with bamix. Takes like 1min. Thats a hack.

The hack is to not be a hack and make it how its supposed to be made.😅

For those who want an illegal hack for hollandaise; immersion blend it with a tiny bit of xanthan gum and it will be permanently stabilized, even if you reheat it gently or didn't emulsify properly 😂

Ya not wrong! Nobody likes a pissy sauce!

Why is this a hack?

a good hollandaise hack would be add ur egg yolks and a hot vinegar reduction touch of water added to tall side bain marie, have ur butter just to a simmer and have a high powered immersion blender ready and start to stream in ur butter not too fast but fast enough to start to cook ur eggs while the immersion blender is going. hold and adjust before use.

YUCK

Not a hack, just how to make hollandaise. The hack is to melt your butter in the microwave, add the egg yolks and lemon juice and some mustard and hand blitz it.

Takes seconds, works everytime and is delicious. And it won't split.

The only issue I found with using ALL of the butter was the mouthfeel

Could this method of whisking eggs also work for carbonara?

Am I crazy in saying that every hollandaise I’ve done has been with lemon juice or some kind of citrus juice?

Do you use au sec for the water and vinegar? With herbs and peppercorn?

Hollandaise is the most boring sauce ever.

Hey Fallow I saw on your menu a duck ragu & sloppy joes any chance of a Masterclass thanks

yet it was still pissy there at the end

I have a hack…

Do it in a blender.

Egg yolks in and slowly drizzle melted butter. It works.

I know a place with pissy hollandaise sauce

Okay but it’s not pronounced hollandaise, the way you pronounce it is hollandaise

wait hollandaise is just mayo but instead of veg oil its butter?