I have to say, your hand technique is a life-saver. That technique alone is teaching me so much about temperature control.

Excellent! I have just made the sauce after your instructions and it worked out perfectly. Thank you for your great videos! You are showing some important basic skills in an instructive way that one can use in so many ways and I for one is becoming a better cook thanks to you. Big fan!

I love this method. It has worked so much better for me than the double boiler.

Love this sauce playlist. Now I can learn the basics. Thank you so much

Excellent intructions. Just made it myself - came out great! Thank you.

Technique is everything!

I made this sauce and poured it over asparagus tonight for dinner, and it was delicious! Love your videos! Keep them coming!

Fantastic tutorial! Thanks chef! Enjoying your kitchen classes.

I love all these pro tips. Thanks.

You are really really fantastic. I discovered you a few days ago and I've learned so much.

Chef, I love you so much - your approach, your kind and patient instruction, your unabashed love for your art. It’s been so fun watching your channel evolve as you amp up your tech game (and your kitchen). Thank you, thank you! Ooos, I mean merci, merci! ❤

having watched most of your videos and tried a few, I felt like I had to thank you for the effort and cohesive presentation of such classic dishes and methods. I made this sauce to serve with fish at dinner today and the recipe worked quite well like other recipes of yours I tried. I thank you for the wonderful work and appreciate the effort you spend to share your recipes with us. Keep it up chef! you are watched and admired in Ankara.

THANK YOU!!!!! This worked perfectly for me

This was amazing, I tried it and it works great. Thank you so much. You have saved me much heartache

Finally a clear cut demonstration. Thank you

I have watched quite a few Of these Hollandaise Sauce making by quite a few well known Chefs but you top the list! Thank you for making it simple and caring for beginners like me...! God bless your hands!

This is the best method i've watched so far, and i think i just stick to it. Thnks for sharing

Another masterpiece from a master chef

I just enrolled in Escoffier School of Culinary Arts, this will help me practice. Merci.

Wow i learned a lot from your cooking channel Chef😊 i tried some of your recipes and it come out tasty and so easy to followed 🙏thank you chef

you are such a good teacher, I'd love to accomplish this classic sauce

Simple and easy to understand thanks chef

Thank you for making cooking simple . Hunters chicken went down a storm with the family . Keep it up

Merci chef. J'aime votre facon d'expliquer des choses

Thank you so much!!! I honestly can't thank you enough. Until this point, I had tried a dozen times to make hollandaise and each time it split or curdled. I was pulling out my hair and super depressed thinking that hollendaise was impossible to do and out of my reach. Then I came across your video and followed it exactly (the heat tip and touching the pan with your hand is genius; that way your eggs never scramble, as well as making thickening the yolks to a sabayon before adding butter [which seems to help it not break!]), and now I've made perfect hollendaise sauce a dozen times! I didn't know it was possible, but your wisdom and technique proved me wrong! Thank you again!!

Thanks, tastes good ❤

Great video! Thanks for the step by step. I´ve been looking to learn how to make it for a while now.

Brilliant, best video on hollandaise ive seen,

Love your recipes sir ☺️

Thank you so much . Your videos are so helpful to an ambitious amateu r

Ahhh.... that was fun! Viva la France 🇫🇷 💙🤍❤️ I’ll make this in your honor, Stephan! 💙🤍❤️

Amazing! thx :)

Very well explained

Superb‼️👍🥰🙋 GREAT..Chef.. 👏👏

Lots very tasty. I will give it a try.

Nice video Sir.

Thank you ! Now I know how to make a hollandaise sauce

Awesome, just made a Béarnaise sauce from that video you posted and it went so smoothly and easily, looking forward to doing the Hollaindaise.

Merci, Chef

After trying to use the hand whisk and broiler method, and scrambling a dozen potential sauces; I had a breakthrough. Using a regular kenwood chef mixer which eliminated the uneven mixing and potential splitting; and warming the bowl beforehand in hot water... the sauce ended up perfect. The butter was integrated slowly and dripped in slowly enough that it stopped any splitting. And because the bowl was warm but not over boiled, there was no incident of potential Scrambled eggs. Now my Hollandaise is perfect everything and my technique is foolproof. Breakfast has never tasted so luxurious and enjoyable. The art and science of cooking is experimenting and trial and error and never giving up. And even more surprising, Hollandaise can be refrigerated for another time. By immersion in a frying pan with a little warmed water bath and using a lid, and slowly stirring the butter combo back into a thick sauce, it can be re-enlivened. Never use a microwave, it will split the sauce back into oil and egg Scrambled. Love this sauce.

Damn! This is such an easy method

nice, I knew about touching the lid knowing if warmed up... but touching the bottom of the pan for temperature no... very good. love all your demonstrations. you seem to be a better cook than patissier :)

I just made it. Turned out amazing bug Inwas concerned because with 4 eggs, I used about 120grams of butter and it was so so thick already

Nice

I make it the otherway around with less messin with the temp. reduction finished first then lower heat and put cold cubed butter and eggyolks whisk till done.

Thank you so much for the tip to use your hand to check the temperature 🙏❤️ I saw the bearnaise sauce video and I did get a wonderful consistency however it tasted horrible as I did not have the correct herbs in. But I see it as a huge success as the taste is easily changed and I know with the right ingredients I can make it! Plus I got surprisingly good at whisking with my left as my right hand finger got a blister from the nonstop stirring 😅

Very interesting. Aside from the very convenient and low-tech technique that doesn't dirty several pans/dishes I am curious about the addition of plain water in the beginning. I was always taught to use a reduction cooked with black pepper corns, shallots, vegetable stock or broth, dry white wine and vinegar. I often contemplated the necessity of adding so many pepper corns and the waste of it all because in the final product lost almost all the pepper's heat and flavour were gone. I will definitely give this a try.

I like the idea of making the sauce directly over the low flame instead of over a pot of boiling water. Much easier.

Thanks Merci

Easy 👌

Nice videos Sir

Salut Stéphane, ici Steve du Québec! Je suis un fan de ta chaîne KZfaq. Continuons en anglais maintenant au profit des autres abonnés😃. QUESTION: I see many Hollandaise recipes using with a shallot & vinegar reduction (gastrique) as the acidic part of the sauce instead of lemon juice? Is it still considered as a classical Hollandaise or it is instead a variation style of Hollandaise? Thank you for your GREAT WORK! Steve

I made my first attempt at preparing this sauce today for Easter dinner and it turned out perfectly. Thank you for such an excellent tutorial! The bad news is that it turned out so well that I’m probably ruined for ordering eggs benedict in a typical breakfast place from now on. This version turned out so light and creamy that the typical US diner version which usually has the consistency of gravy made with flour is going to be a major disappointment. It’s like drinking fine champagne; knowing the difference ruins you for the budget stuff. That said, I wouldn’t have it any other way.

hello there ! just watched your videos on sauce hollandaise, bernaise and clarified butter. I find them extremely helpful, brilliantly made. For me as a beginner it's very beneficial to hear your explanations and watch how to do. Very good work mate, keep on going !

Bon expliqué. Je veux savoir comment tu fais la sauces avec gastrique? La même manière?

Great selection of videos chef! Extremely helpful.

Thank you for making the classic recipes!

I fallow u and you are great traine

Hi thank you for this video. Question please? Can you fix the sauce if it breaks? If so...how? Thank you an keep your cooking videos coming..

How do you conserve the sauce? So if a good amount of sauce remains and you wish to enjoy it again... do you leave it in the fridge and reheat again using a double boiler or is there another method? Thanks

isnt the hollandaise cold when you finish it? or can you warm it up somehow in the pan? great channel btw

Great Video! I want your saucepan..where is it from? Thank you Chef.

I tried the recipe in the description and it came out too buttery. Didn’t taste like hollandaise. Is the 250g of butter before or after melting?

Great video. I've been making Hollandaise in a similar way for years, but I've always used just regular, melted butter, not clarified. Is there a reason I should use clarified instead?

What is quantity of butter for two egg yolks

What's wrong with using a double boiler? Why is it better to check the temperature 100 times rather than use a double boiler which keeps the temperature steady more easily?

Hi. What kind of saucepan are you using?

Sir , i dont have lemon , what can i use ?

For how long is this sauce god for?

Hi! I just found your channel and subscribed. Thanks for putting up these videos, its really a great help. I just have a question, is it really necessary to use a clarified butter to make a hollandaise sauce?

No vinegar wine reduction?

Thank you for sharing this method. For a long time i had trouble with this sauce. It would break, or get too hot... or I'd add too much lemon. I realize with this vid I was complicating the process. This is so much easier to manage. The double boiler isn't necessary. I enjoyed a wonderful eggs Benedict this morning. Thank you! I will say this...i had a small amount of sweat on my brow after all the whisking. Lol.

Very Nice my friend! Great video... quick and easy!! 👊🏼🍻

Hey Stephane, Didier here from Perth. Now this is an early video, so you may not reply. I always thought the sauce had dijon mustard in it. The sauce originates from France doesn’t it.

👏👏👏👍👍👍👍

Hey Chef, whats sabayon? I keep googling for a definition and cant find anything?

I personally love the vintage videos!!!! Now you’re a sexy rockstar!!!! Congratulations 🥂

Just made this sauce (over poached salmon). It was perfection. This is the only way I'm making Hollandaise again. (I used Julia Childs' Summer Dinner recipe for poached salmon with a side of sautéed cucumber.) Thank you! The sauce seemed to thicken a bit the longer it cooled. What's the best way to keep the sauce before one is ready to use it and is there anything one can add to it once it gets too thick?

Everything went perfectly for me until the addition of clarified butter. It changed the texture from creamy to oily. I decided to heat up the pan a little to thicken the sauce, but all that did was overcook the egg yolks. As it sit, the sauce turned green. Still tasted pretty alright lol. I ate it alongside some salmon. It was a delicious failure.

At what temp. should the sauce be maintained for serving ?

Don't you add honey Dion Mustard?

Hi their, I am properly struggling to make this sauce. I’ve watched over 20 videos yours being the last, every time i try the sauce cracks and I get a fatty eggy mess. Watching you video was better, for the first time the eggs didn’t crack, but as soon as I added the butter the eggs shrank in size and it turned into a very thick sauce. It can’t be this hard to emulsify eggs with fat.

2 days ago, I made it, but it split, today I made it, and was more careful, adding butter slower, and mixing more, and it came out too gloopy, hopefully next time it comes out right.

Second day in a row I ruined my sauce 😆 So I ate butter with cooked yolk bit in it with lemony taste 😆😅🤣

Make your sauce Hollandaise with a reduction of white wine with a dash of white wine vinegar and whole butter (not clarified) and you will have a far better tasting sauce!

But why is it called hollandaise , and the what thing have the dutches within it .

Slightly confused by this simplified version. I learned to start with a reduction of white wine vinegar, water and crushed white peppercorns, once cooled, beat in the egg yolks and then drizzle in the clarified butter, season with salt and lemon juice. I always use a double boiler just because it was my Dad's and I love using it. Brings back happy kitchen memories, and he really could cook up a storm. A classic French storm, of course! Escoffier's book is my bible for almost everything and that too belonged to Dad. I'm very old school when it comes to cooking. Escoffier, Careme, Fernand Point, Mere Brazier, Curnonsky, Savarin and many many other great chefs and cooks, never forgetting "Les Petits Touches de Grand'mere". Another culinary hero was Michel Roux, a MOF de Patisserie, 3 star Michelin Chef, who owned The Waterside Inn at Bray, 3 Michelin stars for 35 + years and with his brother Albert Roux, Le Gavroche, 2 Michelin stars for 35 + years, in London. They have always been hugely kind to me, encouraging me and helping me develop my cookery skills, and giving me wonderful signed books. I guess they love to chat with fellow foodies and help them get things right. I once prepared a Dodine du Canard (deboned stuffed duck with pistachio and truffle), which took three days to finish. It was for a great friend's birthday. Alain Roux spent ages on the telephone going through every little detail. Another time he guided me through the recipe for Liévre à La Royale, a great classic. I had managed to shoot two enormous hares a few days before. The Waterside and the Gavroche are now run by their sons, Alain Roux and Michel Roux Jr maintaining the family history of culinary excellence. I can't stand the new tv chefs. Ramsey can't say a sentence without fuck in it, and the rest transform great classics into something totally unrecognizable with bloody dots of sauce all over the plate! So nice to see you doing things the way they were meant to be done. I do like your videos. Happy New Year and Keep Safe!

And if you put your hand underneath and you leave your skin behind when you move it away it was probably too hot ;)

You should have a patreon so you can raise money for a better camera, lighting, and sound.

Is this guy for real

What would happen if you use a lime instead of a lemon? Lemons are not that common here in Thailand and are expensive.

I wish you showed the mixing in real time (no cutting).

all great dude but didn't know that you can steer eggs in a pod

I find this technique very strange because at my work we need to do a double boiler. And whisk the egg yolk.

Is it 250 grams of butter that is then clarified or 250g of allready clarified butter? If the latter is the case, how much normal butter would you need to end up with 250g of clarified butter?

Good gracious!! I must be becoming blind as a bat... Never saw the fire in the burner, although I stopped the video and looked at the burner carefully... No fire!! So it must be very, very low...

wish me luck 😭

Thank you, real hollandaise is light and wonderful despite the butter. Make this yourself. It is classed as a warm unstable sauce. Blender hollandaise and what is served in most restaurants in my part of the world, North America is not hollandaise but warm mayonnaise made with butter. The reason being that it is difficult to hold for a long period of time for service. The real thing is so much better.

I am sure this works very well, buy if you have children visiting the water under the pot is a safety net.

Would be nice if you could say the measurements you used, not everyone is a cook/chef and can decipher what you put in there, there are better learning tutorials that teach