How to make Hollandaise Sauce | Jamie Oliver

Where can I find a thermos like that I did a Google Search and could not find one like which was small

Dang - looks good but he left out a lot of details.

Did he really use that whole pack of butter?

You can't cook!

Only in Britain it is possible to become famous for cooking trash.

Wow! Shortest recipe I've ever seen. Love this stuff. 💜 Thx Jaime & very nice to talk to you and your Mum on the phone many years ago as I once solicited donations for The National Kidney Foundation here in Florida. You both were very gracious and friendly. God bless. 🌼

I tried 8 times and miserably failed 8 times. I am sad

I followed your instructions and mine totally turned into scrambled eggs just after I put the butter in. 😭 I've made this before by other recipes in this didn't happen so I don't understand

Jamie, where is the famous chilli jam? 😢

Funny you mention asparagus as that's what I'm planning to use it on. Christmas dinner baked Cornish hen garlic white cheddar mashed potatoes and grilled asparagus with Hollandaise sauce. I haven't figured out what's for dessert yet. Any suggestions.

Cool

Good tip for flavor is to add a dash of tobasco and paprika. I also like to add my acidity near the end when im done with my butter. The Paprika and Tobasco work really well as a flavor with the lemon juice.

Can we use with lobster which source is good for lobster?

Thanks! Now my coworkers will never suspect I’m drinking hollandaise instead of coffee

where's the mustard???????

Tried it for probably the 4th time now. Every time, it's runny, it separates. What temperature should the water be in the pot? Not sure if my eggs get too warm or not enough. Also, when I pour the butter in the eggs, it's nice and thick like a mayonnaise but when I'm about half way through, it gets runny. Is my butter too hot? Am I just supposed to use the liquid (clarified) butter and not let any "solids" get in?

I tried this for the second time and it's runny every time. I use ceramic bowl for the eggs (not heat proof) and start off with room temperature butter and eggs. Would that be the problem?

Needs more butter

You can make all kinds of variants; leave the vinegar replace with a Sauvignon blanc, add lemon zest, add creme after is has set. etc etc

I made it recently and foolishly neglected to add the butter *gradually* - hence why I'm at this video😂 one day I will master this sauce...

I'm putting it on my salmon recipes. Love Jamie Oliver's show! 😊

“Yum….Salt and pepper” lol

🤣

Those eggs came from some chickens with a great diet 👌🏼

haha at my job we had a plug in bain-marie set up for our hollandaise until it broke, the owner started using a thermas and our chef was amazed, thought it was genius. I wonder if this is where he got that idea from.

I just do it directly on the stove and use my IR temp gun, keep it around 120F (prevent scrambling the eggs) . it's a forgiving sauce, maybe the lemon juice helps maintain the emulsion, he uses the proper technique for adding the butter but you can also get away with just stirring it a lot.

The wonderful naked chef has come a long way. You are one of my favorite chefs of all time right up there with Andrew Yager and Paul Prudhomme.

Thanks for the tip

Tried twice and it split, anyone have any pointers?

Lemon juice, egg yolk, butter taste it YUMMM lmaooooo

Thank you.
I never thought about using a thermos.

Just like Jamie Oliver I like to finger all of my food for my guests to taste

I love

do you refrigerate it?

If you pop Jamie out your mouth for a sec. and give this video an honest shake..... it's crap. Thanks for this alligator arm effort mate.

Thanks chef

So basically..you're making mayo..thats a bit cooked..
Why are all people crying over this? As long as you can make mayo this should be easy

Not seen Jamie on Tele for a while. Has he retired?

How much butter did you use? Asking from Maine USA.

Tried this six times, each time it split 😫

That was entirely unhelpful

How long you can keep if making in advance?

My hollandaise sauce turned out great but it was a bit bitter. Maybe I'll add less vinegar next time (I added 1 tbsp)

how can I make that with quail eggs, like where I live, it's merely impossible to get salmonella-free proof eggs, they are fine boiled or fried, but I am scared of using the fresh egg yolks, I think quails don't have salmonella, so is it possible?)

Needed to emphasise a stable pan on the hob, as you're not able to hold it when whisking and pouring the butter.

recipe is great............but technique is even better........especially the use of thermos to keep it hot & "together" ..........Bearnaise Sauce as well

It always amazing how genius people were in old age. This is so simple amd yet amazing recipe.

Thankyou sirr...

What a great tip on the thermos, thanks

Add a hit of cayenne pepper

nice egg color!