Quick Picks: Finishing a Hollandaise Sauce
 
Sign In Sign Up — It's Free!

Finishing a Hollandaise Sauce

Viewing videos requires the latest version of Adobe's Flash Player.
Get the latest Flash player.
Showing 1-5

Part of the video series: Eggs Benedict & Eggs Florentine Recipes

left_arrow right_arrow
Add to My Playlist What is a playlist?

Summary: How to finish your hollandaise sauce so it's fluffy and not pasty; learn this and more tips and preparation tips in this free online cooking video from Chef Donn Ovshak, expert chef!

Views: 400 | Tags: recipes, make, cook, dinner, cooking, eggs, chef, meal

Get the latest Flash player.
Email Video Add to Favorites
About the Expert

Chef Donn Ovshak Chef Donn Ovshak is a member of the elite Executive Chefs of the world. He is currently working at the world famous Ice House in Pasadena. read more

Hide Comments

Conversations About This Video

  • Comments
    (0 comments)
  • Questions & Answers
    (0 questions) (0 answers)
Be the first to comment on this video.
Have a question about this video topic? Ask our community members and let them share their knowledge with you!
Ask A Question

Video Transcript

Finishing a Hollandaise Sauce

Okay you can see that this is tightened up considerably. It's taking on a bright yellow color. That means that it's ready for the butter. So very carefully just drizzle the butter in as you're whipping. If you add it too fast, the sauce will break and we don't want that. Now you see how tight it's getting. It's tightening up really quick so what I'm going to do is add a little bit of water to relax the proteins. The pans very hot; just like that. Okay, I'm going to cut the heat a bit. We don't want scrambled eggs; a little more butter. It's looking good. Okay we're going to add just a little more water and that should bring it to the consistency we need; just a little bit. It's looking good. I'm going to hit it with just a little more butter. Now we're going to remove it from the heat, have a taste and see where we're at. Now it's looking really nice. You want it so that it just rolls over the egg. It needs to be nice and smooth like that okay so the consistency is perfect. Let's have a taste and it's nice. With just a little bit of lemon, it's fluffy. It's not like paste. If you make it incorrectly, it might come off like lemon flavored spackle. You don't want that. It's nice and fluffy, medium consistency here. So now that the Hollandaise is ready, we're set to poach eggs.

Watch these related videos

Main Dishes Ads

Community Members who...

  • Favorited this Video
  • Rated This Video
No one has Favorited this video yet. Be the first!
Read these related articles
See more articles

Top Tags

baked barbeque bbq beef cajun chef chicken chops classes cook cooking crab creole cuisine culinary dinner dish dishes easy fish food fried gourmet grill grilled grilling ingredients italian italianfood Louis Ortiz make meal meat noodles pasta pork potatoes poultry recipe recipes rice sauce sausage sausages seafood shrimp southern spicy steak stuffed
Check out what people are watching now
left_arrow right_arrow