The Food Lab: How To Make 1-Minute Hollandaise

why prat about i get mine out of a packet jusst ad milk say no more

This was great! My first try and it was perfect! Thanks!

Sorry, but being a cook at a proper attire chef for 15 years, there is a better technique. You do not want to use a blender because it shreds and breaks the yolk. Look at other methods where you mix it with a whisk in a stainless steel bowl.

Food processors work good too

Don't get saucy with me Bearnaise

Im a pastry chrf, using whisk method and allways good, but this is more convinient thanks so much,

I made this sauce this morning for my eggs benedict. Wow! No more shitty Knorr Hollandaise packet fucking crap for me. I grow aspergrass in my garden and can't wait until Spring to put this shit on my fresh sous vide aspergrass. So quick and easy and so fucking good! Thanks so much!

I must have done something wrong. It came out soupy, maybe too much lemon juice ? 🤷‍♀️

I've had many a failed hollandaise sauces and one or two okay ones.... I shall try this in the morning😊 thank you from Los Angeles california!

I’ve made this prob 4 times in the last week. Been practicing. It’s not that hard. And if it gets greasy and broken, just add some water and stir. Fixes everything

Im cook for a living and the rapid method is NOT just as good. I've blind taste tested this theory many many times and the traditional hollandaise has not lost a single blind taste test.....
Easier yes. Just as good???
Debatable..
I've seen rapid lose every test.

I just tried making this and I am over the moon. It worked like a charm and will now become a regular feature of my fancy breakfasts. Thank you for making it so easy (especially after years of me failing at my regular whisking hollandaise sauce attempts). 🙂🙏🏻

im tired of this 1 min bs, it takes 10 min of prep. stop with your click bait please.

The video is 2.33 minutes long? WTF is this claim of minute sauce.

"A stick of butter." arrgh ye fucking americans

I use a gas operated whipped cream bottle

I've made it in a SS bowl over simmering water, it always worked for me, no issues. I always use Julia Childs recipe/ratios and now just put it in a Bellini Kitchen Master. When I return I've got perfect Hollandaise while I was somewhere else in the house. Nothing beats good kitchen tools and a little knowledge of the techniques.

Just do better😊

You absolutely DO NOT ever heat up your egg yolks until they are hot and frothy. If you overheat them, then they scramble and make your sauce grainy. This is the whole reason you have to gently heat them over steam with a double boiler or mixing bowl.

For some reason in 2023 this recipe was modified and now calls for 2 egg yolks

Can I use a teaspoon of vinegar instead of the lemon? Can't consume citrus...

?

Wow! I've got to try this!

This looks super easy and gets around some of the technique issues. I'm a fan of eggs benedict and will use this method with my Sunday brunch event. Thanks much for the vid.

This is my go to for Hollandaise. I've yet to mess up this method.

Great idea, love that 1 minute approach.

This shit didn’t work. I was left with watery butter yolk

😊🙏🥰

You forgot the Dijon mustard.... just wrong. And this method results in a runny mess. For those wanting to know how to fix this, after mixing, add one egg white, and two teaspoons of Dijon mustard. You're welcome 😊

It's Kenny Alternate with the made up name! Rude.

Hollandaise is probably the easiest and fastest sauce you can make. It only gets tricky if you have to do it a la minute for a ton of people in a restaurant and are 1 or 2 people in the kitchen :D

I tried this. It doens't work the end result was way too thin. The eggs were still raw. The traditional method is way easier. You have all the control.

Too much effort will stick to shop bought. P.S you have burnt the Muffins;

This receipt never dissapointed me. Always good result.

is that the seam game for the bearnaise sauce right?

That was awesome!

Well, that worked about as well as you'd expect it to, which is to say, not at all.

This is totally brilliant! Thank you!

vintage Kenji!

For the single people saying what the hell am I going to do with a full batch of hollandaise!? Well I can confirm you can half the butter and it works keeping the water and vinegar the same, albeit less thick. (Perhaps halving the water and vinegar might help.) But alas you still have an excessive amount of hollandaise even halving the recipe. So now what!? First gag you cardiologist lol and then add 1-2 eggs to your remaining hollandaise and scramble the egg mixture until you get a soft or small curd scramble eggs texture and enjoy on toast or just eat on its own. So good!!

It's the day after Xmas, as I write & I decided to make myself Eggs Benedict as a treat. I've made Hollandaise the traditional way a number of times before, but it's a chore. I decided to use my rarely used hand blender & follow this procedure. It came out great! My only danger being that I want to eat all of it (a whole stick of butter.) It came out fluffier than when I've made it the traditional way. That's not a bad thing. I think I'll be doing it this way in future. Thanks!

What's wrong with a 2.32-minute video about how to make a 1-minute hollandaise?

This is a genius hack. I've done this a few times and works everytime. Thank you for sharing.

A stick blender is not a substitute for an actual countertop blender but it does come in really handy in instances like these. And they're much easier to clean.

I knew that would work. I've done much the same with an upright blender. Haven't got one now but I do have a stick blender. Thanks for the proportions.

Dude, this is the long way round.