I have been using this recipe for over 40 years and it has never failed me!
Adventures Of A Black Belt Sommelier
A very simple no fail recipe for perfect hollandaise sauce every time
Welcome back to Adventures of a Bike Melt Sommelier. One of the scariest things for an amateur chef is the idea of making hollanda sauce. I am going to teach you a no fail recipe, simple, no fail recipe, to make perfect hollanda sauce every time. It requires a double boiler, so you have a pan of hot water, not boiling, but hot water in the bottom pan. And then a pan that rests on top of the pan with the boiling water, not boiling hot water, not touching the water. So that the bottom of the top pan gets very warm, but not boiling hot. You don't want it to touch the water, and you don't want the water to boil. One egg put the egg yolk, but one egg yolk in the top pan. Take a stick of butter, cut it into eight pieces, eight equal pieces. I don't know why this requires a wooden spoon, but it works better with a wooden spoon than with stainless steel spoon or plastic spoon. Using a wooden spoon, add one piece of butter at a time and stir it with the wooden spoon until that butter is melted. And incorporate it into the egg yolk, then add the second stir until it's incorporated. Add the third, same thing, add the fourth, same thing, add the fifth, same thing, add the sixth, same thing, add the seventh, add the eighth. Once the eighth piece of butter is incorporated into the egg yolk, remove the top pan from the bottom pan. You don't want it to be really hot while you do this. Squeeze in the juice of one lemon, and then stir that in, put it back on the pan with the hot water, and stir until it thickens. It will thicken pretty quickly to the consistency you want your hollandaise to be. Add a pinch salt, add a pinch of white pepper, add a pinch of cayenne, voila. Perfect hollandaise sauce every time, every single time. I've been using this recipe to make hollandaise sauce for, I don't know, at least 40 years, and it has succeeded every single time. It never breaks, and you can even just set the hollandaise sauce on the counter and leave it for a few hours until you're ready to use it. It is a good idea to pour it into a different bowl that isn't hot, like the one you made it in. A glass bowl or a ceramic bowl. Try it out. Let me know how it turns out. Perfect hollandaise sauce every time. Then you can make yourselves eggs Benedict on Sunday. Thanks for tuning in to a adventure, Civil Black Belt. So may if you're enjoying these episodes, please think about following us or leaving a comment or sharing it with your friends. Thank you.