Sauce Making 101~How to make Hollandaise~with Chef Frank

Рет қаралды 59,359

Күн бұрын

Hollandaise is one of the five mother sauces that we learn early in our careers as cooks. Most young cooks get put on brunch service because the more seasoned cooks want Sundays off. As a result of this you get tons of practice making hollandaise. The more you practice the better you get. It is fairly easy to make with a little bit of patience & practice.
makes about 1 pint
3 egg yolks
1/4 cup water or 59 ml
1-1 1/2 cup or 237ml unsalted butter melted and warm
juice of 1/2 a lemon
salt
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Пікірлер: 208

@HermanVonPetri 3 жыл бұрын

Me: So it's kind of like a mayonnaise but with butter instead of oil. Chef Frank: We don't want this to be like a mayonnaise. Me: Shows why I'm no chef.

@BrettWB 3 жыл бұрын

Same principle (emulsion) as mayonnaise, but different (lighter) consistency. You don't want to be able to spread your hollandaise on a burger bun.

@ProudBerliozian 3 жыл бұрын

The most obvious difference in the way hollandaise is prepared to the way mayonnaise is prepared: it’s cooked. The emulsion is the same, but whereas mayonnaise is raw, and denatured with an acid (usually vinegar, but could be lemon,) hollandaise is lightly cooked eggs and butter.

@musiclove3165 3 жыл бұрын

@@BrettWB If it would taste like hollandaise, which mayonnaise does not, I´d definitely spread it on my burger, if it´s in thicker consistency.

@SoldierKai24 3 жыл бұрын

Love how you explain things, easy to understand , your students are lucky

@ProtoCookswithChefFrank 3 жыл бұрын

Thank you! 😃

@osver36 3 жыл бұрын

First we get poached eggs, now Hollandaise, I can only expect we'll be making our own English muffins soon, so that we can make some From Scratch Eggs Benedict.

@JakeLovesSteak 3 жыл бұрын

And then he'll show us how to raise and butcher our own pig for the ham.

@haroldhenderson2824 3 жыл бұрын

Recipe for English Muffins, THEN you could make Eggs Benedictory from "scratch".

@canebro1 3 жыл бұрын

One can only hope!

@lordsergal8783 3 жыл бұрын

Try baijimou buns. You can pan fry them for added convenience.

@RedRoseSeptember22 3 жыл бұрын

Mmm I want some now ♥

@cathycuttell9567 3 жыл бұрын

I've seen many videos on hollandaise sauce, tried it and wasted a lot of butter and eggs. This video has me convinced to try again..

@haroldhenderson2824 3 жыл бұрын

When in doubt, use less butter. Too much butter and Hollandaise will "break" and become "oily".

@can-i-go-now 3 жыл бұрын

Same

@Novedrake 3 жыл бұрын

Wow, making hollandaise sounds like...whisky business. Ok, I’ll see myself out.

@coreybohler9874 3 жыл бұрын

Joshua Weissman approves.

@lordsergal8783 3 жыл бұрын

Spent a good 10 seconds wondering what whisk(e)y had to do with it.

@GebhardLied 3 жыл бұрын

What an appropriately saucy comment...

@Scootermagoo 3 жыл бұрын

Good please leave the egress is this way, do you need help?

@RedRoseSeptember22 3 жыл бұрын

Don't go :(

@SamMartin0 3 жыл бұрын

Loving the 101's. Makes somewhat intimidating topics much more approachable

@RedRoseSeptember22 3 жыл бұрын

Same, I feel confident in being able to make some stuff now :D

@saratoga4126 3 жыл бұрын

Last time this channel has 9k subs now it's 50k congratulations Frank

@RedRoseSeptember22 3 жыл бұрын

Over 60k now ^_^

@arealhuman3677 3 жыл бұрын

I found Frank’s KZfaq channel.....I can finally die happy

@sarahlepage4650 3 жыл бұрын

Thanks for the video! You should teach us all the mother sauces!

@RedRoseSeptember22 3 жыл бұрын

Agreed!

@syedrehanfida 2 жыл бұрын

Thank you for putting ingredients in SI units in the description!

@charl_lee 3 жыл бұрын

Frank, u sir, are a national treasure. Thank u for ur knowledge and time👌🏽

@Itwaspatricia 3 жыл бұрын

I'm really happy I found Frank's account, now I feel like I'm only some videos away from being a Chef as well. How long can this hollandaise sauce last in the fridge?

@ProtoCookswithChefFrank 3 жыл бұрын

It doesn’t store at all. Make just enough that you will use in one sitting.

@AstroDenny 3 жыл бұрын

Great vid, Chef Frank! There really is nothing like a good hollandaise. It's worth noting that it does not reheat very well and if you need to prepare it ahead of time, put it in a thermos.

@andrewetherton3107 Ай бұрын

As always, nailed it! Love watching you make "hard" things simple

@TwilightLink293 3 жыл бұрын

I make my own Hollandaise and was never entirely sure how long to whisk my eggs before I add the butter, I just eyeballed it. Thank you for the approachable tutorial!

@katanafourzeronine 3 жыл бұрын

from salt master to Sauce Boss 2.0

@michaelz5633 3 жыл бұрын

Frank is the best instructor I've ever seen

@z3lda808 3 жыл бұрын

So excited! I've always been intimidated by it, but hope to give it a try now :) PS: I love the terrible in your eye when you say something that makes your wife smile!

@NeilGirdhar 3 жыл бұрын

Yes! More versatile techniques!

@mitzihixon2592 3 жыл бұрын

Thank you Frank.🥂

@ryankingsbury8638 3 жыл бұрын

Frank! I love your videos, I’m no pro but everything I have seen you in has helped me a ton! Great work, keep it up!

@kedmark 2 жыл бұрын

Thank you I’m ready to give it a try!!!

@lindarichie2585 2 жыл бұрын

Thanks chef ! I will try it !

@korayciftci640 3 жыл бұрын

Frank, you are #1 chef for me. I love your work, keep doing what you do and have a nice day.

@akoilady9097 3 жыл бұрын

First encountered you from the Tasting History video. Now I have finally subscribed. I appreciate how you demystify cooking techniques.

@lauriephilipmichaels120 3 жыл бұрын

Chef Frank, you made this approachable. Bravo.

@Kris-cp3tz 3 жыл бұрын

I cant wait for your vids on the rest of the mother sauces and some secondary ones

@ackieandorangie9115 3 жыл бұрын

Thank you Frank, will heed to your tips & tricks. Am excited to try this sauce with my souffle pancakes, egg & bacons. Cannot wait 😺

@MitchAboutGames 3 жыл бұрын

One of my favorite sauces to make! :D

@dwaynezilla 3 жыл бұрын

👍 for posterity! that sauce looks delicious, and i was wanting to learn to make hollandaise last weekend but I didn't. And good thing! This is a great vid that demonstrates it and gives some real pro tips while doing it with no fluff. So good.

@inception1o1 3 жыл бұрын

Great video! Thank you for enabling my Hollan-days! (Hey youtube algorithms! This video needs more cred!)

@jeeping32810 3 жыл бұрын

Smashing the instructions Frank. You are really giving technique a new name, and we dig you for it! I would like to see easy giant sheet tray biscuits... no rounds, just a giant sheet tray and you get like 30 biscuits...

@ThePrimeMinisterOfTheBlock 3 жыл бұрын

Thanks chef, muchly appreciated! Between this and your vid on poached eggs, I may never need to go out to enjoy an eggs Benny ever again

@Scootermagoo 3 жыл бұрын

I'm glad you have your own channel, I'll just settle in and enjoy.

@OnPointContractors 17 күн бұрын

Thanks!

@ProtoCookswithChefFrank 14 күн бұрын

No problem!

@digibro2107 3 жыл бұрын

Bless You should probably make a cook book, could accompany these vids.

@partyontheobjective 3 жыл бұрын

I'm pretty sure Larousse Gastronomique is the book you're looking for.

@omikronweapon 3 жыл бұрын

if the point is to learn from Fránk, some other cookbook ísn't what they're looking for. Although I guess a big part of Frank's and his teaching method's appeal will get lost in print anyway. It'll just turn out to be a standard cookbook, but with pictures of Frank in it. Isn't his channel a cookbook in its own right? I have several cookbooks, but they don't stimulate me to try like these videos do. In videos I get to see exactly hów the techniques work.

@OurKitchenClassroom 3 жыл бұрын

You're making my mouth water with all that gloriously golden lusciousness, Chef!!! 💜💜💜 You forgot to mention how amazing this sauce is when spooned over poached eggs or blanched asparagus, though! Now all you need to do is upload your favorite techniques for English Muffins and Smoked/Cured Salmon. Then you'll have the full and complete series for the BEST DISH EVER!!! 💜💜💜

@sneezyIce 3 жыл бұрын

I made your poached eggs the way you taught, and it came it out perfectly!! So thank you :) I'll try to get the hollandaise sauce technique down so I can finally make myself a real eggs benedict!

@ProtoCookswithChefFrank 3 жыл бұрын

Wonderful!

@ianrhile 3 жыл бұрын

Great video, Frank.

@sunilramkissoon5982 3 жыл бұрын

Love you Frank.

@rileycannon7433 3 жыл бұрын

yes frank needs more recognition

@jaredhigh6810 3 жыл бұрын

Would you be willing to do the basics of cooking series? Kind of like classes, your such a great teacher I think a lot of people could improve their cooking skills greatly just by watching you.

@davidbarnett8617 3 жыл бұрын

One thing I really like about these videos is Frank is demonstrating basic cooking techniques that only take ten or fifteen minutes to prepare. Often, people are intimidated by the time they think it takes to properly cook at home. There is a lot to learn and Frank is great at teaching!

@partyontheobjective 3 жыл бұрын

Thank you, Chef!

@Trsshpandasa7867 3 жыл бұрын

ooh nice video! this is so informative!

@Gaddman01 3 жыл бұрын

At last a full proof recipe. Mine always split or separated once beginning to cool. Never added water before, this works a treat. Great thanks.

@spicymaple7069 3 жыл бұрын

Excellent video , I cant wait to make this weekend with poached egg!! .

@courtneyheron1561 2 жыл бұрын

Thank you

@tinat7004 3 жыл бұрын

I just made it for the first time today but I really wish I had seen this video first. It came out good but I think it could’ve been better and certainly easier had I seen this. Thanks, because I’ll save it for next time I make it

@immortalwarrior2695 3 жыл бұрын

Great video man 👍

@statters 3 жыл бұрын

Excellent video thanks. Are you planning on making '101' videos for the other four Mother Sauces?

@tomf3150 3 жыл бұрын

Oooh hollandise sauce, perfect on filets of sole. Thanks chef.

@ProtoCookswithChefFrank 3 жыл бұрын

You bet!

@kittycat888 Жыл бұрын

Hi! Just found your channel thru an Epicurius video. I am learning so much from you. You are so entertaining and funny too!! I have subscribed! Thank you!!

@bluegypsyhomestead 3 жыл бұрын

That is a beautiful sauce

@ColinRichardson 3 жыл бұрын

WOW... What timing!

@guitarfreak1711 3 жыл бұрын

another greaet video from frank

@ProtoCookswithChefFrank 3 жыл бұрын

Glad you enjoyed it

@trinashinead 2 жыл бұрын

Thank you chefff💕

@ProtoCookswithChefFrank 2 жыл бұрын

Any time

@RedRoseSeptember22 3 жыл бұрын

I don't think I've ever had Hollandaise sauce before :o looks quite tasty though!!!

@serenityholmes9055 3 жыл бұрын

Happy belated birthday frank love from Trinidad and Tobago

@AcidifiedMammoth 3 жыл бұрын

That thumbnail is SOOO CUTE! Awesome vids!

@amateurshooter6054 3 жыл бұрын

Thanks Franks

@mell5720 3 жыл бұрын

I always break my hollandaise. Hopefully I can get it right this time 🙏 Thanks for the recipe!

@TwiLightVids 3 жыл бұрын

Afraid to make??? Not when Frank is in my corner!

@ancamg 3 жыл бұрын

Hi Chef Frank! I prefer you to other more famous chefs! Lovely explanation! I also used bain marine for merengue. But now I have some mobility issues , so I think an electric whisk might come in handy..

@ryanolson9180 3 жыл бұрын

I wish the hoodie said “I control the salt.”

@mikesolomon5584 3 жыл бұрын

I'd buy one.

@TheMrCC21 3 жыл бұрын

Psst. It's a bunny hug. Hoodies have zippers.

@RedRoseSeptember22 3 жыл бұрын

@@TheMrCC21 I personally love the pull-over hoodies with front pockets to stick my hands in ^_^ no zipper needed.

@ancamg 3 жыл бұрын

Less salt!

@DSS-mp3yc 3 жыл бұрын

First time I saw hollandaise done in a double boiler. Great idea because mine always clumped on direct heat.

@arekushisuito7296 3 жыл бұрын

You should make some apron merch I'll totaly loved it

@valentinasintic2801 3 жыл бұрын

Thank you for adding metric units

@ProtoCookswithChefFrank 3 жыл бұрын

No problem!

@dadankracoon4060 3 жыл бұрын

Yes

@martinsilberman7893 3 жыл бұрын

Frank! I´d love to see a recipe with wholemeal flour!

@charleshickox4002 2 жыл бұрын

Soooooonice

@Elazul2k 3 жыл бұрын

It's true! Once I learned how to do this I started looking for excuses to make the sauce. Though I do it in the blender when making larger amounts because it's easier than whisking my arm off haha...

@jetizon 3 жыл бұрын

please we need an episode on how to make pickles. I just saw the epicurious video on 4 levels of burger making. frank made pickles. we need this to survive in quarantine and to rise out with a skill that will make mankind stronger.

@TorkelBurger 3 жыл бұрын

I appreciate seeing this. Great video! I've used the same technique in the past for larger batches to serve with Holiday meals. Tried the blender and ended up with soft peaks. :-/ I hate to ask this referencing another chef's technique and video but thought you might be able to answer the question/predicament I've been in: Within the last couple of years I have used "Chef John's Easy One Bowl Recipe" for Hollandaise on small batches (family of 3). When I try to use his non traditional technique for large batches, comparable to the batch you made in this video, it will break. Is there a reason, or is it my lack of experience making large batches with a niche technique that the sauce would break?

@Fishingbayarea 2 жыл бұрын

lorenzo and frank should make a show together

@isaacb4229 3 жыл бұрын

I like watching these videos to see chef Frank just yolking around. I was't going to watch this video. I got yolked into it. Whisking is an arm workout. Make a lot of this sauce and you'll get seriously yolked.

@eoincorcoran9220 3 жыл бұрын

Hi Frank, I'd love to see a video for Mac 'n' Cheese!

@ProtoCookswithChefFrank 3 жыл бұрын

Noted!

@omikronweapon 3 жыл бұрын

definitely going to try this one. Clear video as always. Though I kinda missed a (short) list of dishes to use this with. [edit]thanks for the metric measurements! I realised too late that a cup isn't the same volume for every ingredient. Though I didn't really mind having móre pancakes than I was aiming for xD[/edit]

@omikronweapon 3 жыл бұрын

for fellow metric users: get yourself some site where the conversion factors in the specific ingredient. www.thecalculatorsite.com/cooking/cups-grams.php

@michtesl1850 3 жыл бұрын

I like chef Frank's cooking videos! I also like him in his wrestling videos under the nickname The Big Show. 🤣

@lz1094 3 жыл бұрын

I will never forget the pain in my arms when I had to cook Hollaindaise for 100 people for the first time. over an hour of whisking... still the most satisfying thing to do

@wwoods66 3 жыл бұрын

Good God. That's what blenders/food processors were invented for.

@wondernutts 3 жыл бұрын

This was a great addition for your poached egg video too! Oh yeah.... I think you should name your meat grinder Walter... I don't know why.... Maybe because it's so close to salt... Like salty Walter... But that sounds like an adult film

@jamesk3565 3 жыл бұрын

YAY I asked for it lol

@wicketewok5857 3 жыл бұрын

That thumbnail looks like you are about to dive into a bowl of pudding! I'm jealous. Keep making the great content!!

@SnazzyZubloids 3 жыл бұрын

Frank controlled the salt pretty well in this episode.

@supernautistaken 3 жыл бұрын

I'm excited to figure out hollandaise, it has been a long time coming. But I can't abandon my bread making disaster...and I need to finish my kitchen remodel...maybe I'll get some powder...you know, ...for comparison

@twoxsl857 3 жыл бұрын

Frank is the best boi

@Sobe2305 3 жыл бұрын

Hi Chef Frank, how does this sauce store? Would I have to whisk it upon taking it out of the fridge if I do store it? Thank You

@matthewnakhla 3 жыл бұрын

this is a sauce you can't hold cold or hot. it is actually held at room temperature in restaurants. if you get it to hot it will separate. this sauce is best prepared for when you need it, not to prepare a day ahead of time.

@Sobe2305 3 жыл бұрын

@@matthewnakhla Darn, i was hoping to have a great sauce held in the fridge. Thanks for the quick reply.

@Darkvictorious 5 ай бұрын

I’m not sure if I failed. However it looks more of a butter sauce than the pale yellow, but there is no scrambled eggs which is a plus in my book. It’s just a bit too strong yellow/orange so I’m betting on using too much butter however I’m going to try again to see if I can improve the sauce with your advice. Thank you!

@NotHPotter 3 жыл бұрын

So I always envision hollandaise sauce as this almost lemon curd-yellow hue, but I've also recently seen a lot of hype regarding eggs with more orange-y yolks as being richer in flavor. Would those eggs have an impact on the sauce, and was a hollandaise traditionally darker in color?

@HowToCuisine 3 жыл бұрын

Perfect hollandaise sauce! 😊 I have to confess, french chef here, and I make this sauce almost every time 😂 Except that I am making it in a blender, not by hands 🙈

@mw3847 3 жыл бұрын

My technique was very similar to yours, obviously because it is a classic. The main difference is adding water to the yolks. I've always liked it a bit thicker but that is more dangerous and requires more close attention because you cook it more. Is thinner actually more correct or is it a preference thing?

@thebrightside7015 3 жыл бұрын

ok this may sound crazy but im in school but was thinking of how to boom up a cheap meal and wondering if its possible to make a hollandaise sauce that i can drizzle over fries.. i figure make the sauce with a cheese to make a cream add diced spam cause you know "dollar tree " and some diced chives. what do you think and how would you change it up as for the cheese not sure but thought id swap cheddar for gruyere, halloumi or goat cheese sprinkled with a lil nutmeg..

@busterandloulou Жыл бұрын

The way I do my hollandaise is by using softened butter and up to 1/3 cup of boiling water. I use 3 egg yolks, 1 stick softened butter, lemon juice, 1/3 cup boiling water. I put softened butter in bowl with egg yolks and start whisking then slowly add boiling water (1-3 tbs at a time). I continue to whisk until temp is 160. With this method the emulsion will hold up to 10 hours .

@Drazcmd 3 жыл бұрын

Would the same ratios work for smaller portions? Maybe a 1/3 portion to use exactly one yolk?

@barry4967 5 ай бұрын

How much less butter can we add and still have it be really good? Half? 1/4?

@justindchaney 3 жыл бұрын

I’d really like to see some spicy dishes you like. Where I’m from, you have to cook anything spicy and tasty yourself.

@StarkoftheNorth 3 жыл бұрын

Hey Chef Frank. I would be very interested in your opinion on chef knives vs. Santoku knives. I see chefs use both and I would like to hear your take on it

@ProtoCookswithChefFrank 3 жыл бұрын

I like them both but, find myself gravitating to chef knives for the most part.

@SirBekoTheFirst 3 жыл бұрын

You missed the Link for the Shirts!?

@norogre 3 жыл бұрын

Hey Chef Frank! First, congrats on the awesome channel! A question I would like to ask: what recipes do you recommend that would use the egg whites discarded from this recipe (and so many others)?

@sebastiaanlampo 3 жыл бұрын

Try meringue. I'd make it into Merveilleux or something like that.

@ProtoCookswithChefFrank 3 жыл бұрын

you can make meringues, pignoli cookies, macrons, pavlovas

@Drazcmd 3 жыл бұрын

@@ProtoCookswithChefFrank Chef Frank, what do you think about doing a meringue/pavlova recipe video some time? I keep trying to make them but can never get it quite right