More Steps for Making Hollandaise Sauce for Eggs Benedict
Part of the Video Series How to Make Eggs Benedict
Viewing videos requires the latest version of Adobe's Flash Player.
Get the latest Flash player.
Get the latest Flash player.
- Rating:
- Views: 1,497
- Comments: 0 (comment now)
Favorited: 0 | Add to Favorites
-
Bookmark at:
All Videos in the Series, How to Make Eggs Benedict
-
-
-
-
-
-
-
-
-
Now Playing
-
-
-
-
-
-
Video Transcript
More Steps for Making Hollandaise Sauce for Eggs Benedict
Hello! This is Sean Roe on behalf of exepervillage.com. The butter is melted now. As you can see, the sauce is actually gone to the bottom, which is somewhat of clarification. The most important thing to a hollandaise sauce, which makes it as difficult as it is to make, is that you can only as much butter as the contents of the blender, which means we have about 4 ounces of egg yolk, which means we can never add more than two ounces at a time. The more volume you have in the blender already, the more you can start adding. We have to start out very slow. We’re going to put this on blend. Then we’re going to transfer the hollandaise sauce into a water bath, in a very low, low, low, heat. Again, if hollandaise gets too hot or too cold, it will break and it will not have the texture that you are looking for.
Hello! This is Sean Roe on behalf of exepervillage.com. The butter is melted now. As you can see, the sauce is actually gone to the bottom, which is somewhat of clarification. The most important thing to a hollandaise sauce, which makes it as difficult as it is to make, is that you can only as much butter as the contents of the blender, which means we have about 4 ounces of egg yolk, which means we can never add more than two ounces at a time. The more volume you have in the blender already, the more you can start adding. We have to start out very slow. We’re going to put this on blend. Then we’re going to transfer the hollandaise sauce into a water bath, in a very low, low, low, heat. Again, if hollandaise gets too hot or too cold, it will break and it will not have the texture that you are looking for.
About the Expert
Expert: Chef Sean Roe attended a prominent culinary institute in Arizona. Read More
Advertisement
Related Videos (1-5 of 7,617)
- Traditional Challah Bread
- Rating:
- Views: 619,969
- How to Cook Sea Scallops
- Rating:
- Views: 38,271
- Pizza Dough Recipe
- Rating:
- Views: 35,345
- Prepare Dough For Homemade Pizza
- Rating:
- Views: 22,875
- Traditional Eggnog Recipe
- Rating:
- Views: 19,104
Related Articles (1-5 of 6)
- How can I make organic soap?
- Rating:
- Views: 6,769
- What are some good party foods?
- Rating: Unrated
- Views: 3,765
- popular candle making recipes
- Rating:
- Views: 2,920
- What is natural gas?
- Rating: Unrated
- Views: 1,561
- How do you build more bee hives?
- Rating:
- Views: 1,313
Arts & Entertainment | Business | Careers | Cars | Computers | Culture & Society | Education | Electronics | Fashion, Style & Personal Care | Food & Drink | Health | Hobbies, Games & Toys | Holidays & Celebrations | Home & Garden | Internet | Legal | Music | Parenting | Parties & Entertaining | Personal Finance | Pets | Relationships & Family | Sports & Fitness | Travel | Weddings |
Bartending | Cooking Dictionary
