Mix Hollandaise Sauce for Eggs Benedict
Part of the Video Series How to Make Eggs Benedict
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Video Transcript
Mix Hollandaise Sauce for Eggs Benedict
Hello! This is Chef Sean Roe on behalf of expertvillage.com. We’re going to show you the alternate method of making hollandaise sauce. It’s very similar to the blender method; difference being that we use a water bath, meaning that we have a saucepan with a shallow amount of water in it. We have it on a medium to low heat so that it doesn’t get too hot, but it does steam. We place a mixing bowl on top; we put are two egg yolks in, and our lemon juice and salt and pepper. Then we slowly integrate our butter mixture, and we just keep whipping it. You will have to alternately take this on and off the heat to keep it from getting too hot. What you’re looking for in a hollandaise is a very nice, thick, creamy texture. You want to make sure to whip all of the butter in before we add more. Again, just a little bit at a time. The heat will cook the eggs, so this is a cooked sauce technically, thickened by the emulsification of the butter and the yolk. If the sauce gets too thick, you can always add a little water to thin it down and keep your butter.
Hello! This is Chef Sean Roe on behalf of expertvillage.com. We’re going to show you the alternate method of making hollandaise sauce. It’s very similar to the blender method; difference being that we use a water bath, meaning that we have a saucepan with a shallow amount of water in it. We have it on a medium to low heat so that it doesn’t get too hot, but it does steam. We place a mixing bowl on top; we put are two egg yolks in, and our lemon juice and salt and pepper. Then we slowly integrate our butter mixture, and we just keep whipping it. You will have to alternately take this on and off the heat to keep it from getting too hot. What you’re looking for in a hollandaise is a very nice, thick, creamy texture. You want to make sure to whip all of the butter in before we add more. Again, just a little bit at a time. The heat will cook the eggs, so this is a cooked sauce technically, thickened by the emulsification of the butter and the yolk. If the sauce gets too thick, you can always add a little water to thin it down and keep your butter.
About the Expert
Expert: Chef Sean Roe attended a prominent culinary institute in Arizona. Read More
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