The Food Lab: How To Make 1-Minute Hollandaise
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Traditional hollandaise, made by emulsifying melted butter into egg yolks and lemon juice, is notoriously difficult to make. But there’s a super easy way to do it at …
We make this in Friedmans 47th
It surprising no one has made a Hollindase sause in a jar. There are certainly techniques for shelf stable egg yolk and emulsifiers. It might not be quite as good as fresh, of course, but I don't see any ingredients here that couldnt be jarred.
This sauce was awesome and so easy. Came out perfect. Thank you ❤️
Hi, I tried this out and it was amazing! Thanks for sharing ☺️
How to make 1-minute hollandaise sauce with a 2:13 video
220F? That is really hot!
It dosnt really scare chefs it’s just a time consuming thing to make and hard to keep warm and shit
This is so good. My hollandaise problem – solved !
Lol, tried it like 3 times and I couldn't get it to work. I just did it the traditional way, took like 5 min.
How many egg yolks in 113 GM's butter?
Also how much amount of lemon juice?
Obeseandaise Sauce
Don't they sell the sauce already made?
Worked perfectly, thanks so much.
One small thing as youtube is international it would be really helpful to give metric as well as the 19th century measurements.
Note to those having butter temp issues, it is easy to have the butter too hot, but it is fine as transferring it to the pouring jug will drop the temp a bit and you can check the temp and wait till it cools to the required temp.
Also make sure you blend ingredients well before you start to add the butter, don't try to add butter at the same time as you start whisking.
Amazing , thank you
I make a mock hollandaise with mayo and lemon juice. Is it as good as the real thing? No. But it tastes damn good anyway
glad I found this video! Tried it, and it worked perfectly!! Thanks!
For a tastier hollandaise, add a bit more salt and some garlic powder.
I could never make hollandaise like this. too much gets lost sticking to the sides of the cup and blades that you can never scrape out. I want to savor every drop. and every drop lost… Hulk sad.
Tried twice, used a thermometer (pouring into a glass jug after heating makes the butter quickly lose its heat btw, if your saucepan can pour easily I don't know what the point of this step is), used a cup just bigger than the blender, tried once at half speed and once at full speed, poured slowly, gave the blender a little jiggle… Both times it was runny. What gives?!
Edit: ok, so I didn't give up and tried a 3rd time using a bon appetit recipe. Instead of stick blender I used a food processor's juicer blender attachment which sounded like it has more power, didn't transfer the butter from hot pan to cold glass… And it worked. Finally. Too late for my breakfast, but at least I know what to do for next time.
Make 10 second mayo with inversion blender all the time, you think this would be just as easy. I did something wrong so I reverted back to Julia Child's old school method. Whew.
Fist thing I do on brunch days
It takes longer than 1 minute to melt butter and heat it to 220 degrees.
Can you say food poisoning? Uncooked eggs, hello!!!??!?
First time ever, almost perfect. Add 1 tsp rice wine vinegar to the recipe.
I made this today and it was PERFECT!!! I can’t thank you enough
He forgot to mention the eggs. I use 3 egg YOLKS no whites, and half a stick of butter. Skip the sauce pan, and just melt the butter in the glass measuring cup in the microwave. Made this recipe though, and it worked out wonderuflly!
After watching the video and reading through the helpful comments, I've aggregated it below so it's in one note. Feel free to copy into your own recipe books!
Allow the eggs and lemon to come to room temperature if stored in the fridge. This will allow the sauce to be as hot as possible when made. It's better to pre-warm the wide-mouth thermos by pouring in some hot/boiling water for a few minutes.
When made, have a silicone or flexible plastic spatula handy. When the last drop of butter is incorporated in the sauce immediately spatulate the sauce into the thermos and screw on the top firmly. Your sauce will set up, and remain hot for more than an hour. Because this is so easy you can make the sauce at the last minute but it needs a few minutes to set up, hence the thermos.
Into a blender's cup:
1 egg yolk, preferably at room temperature
1 tsp water, preferably at room temperature
1 tsp lemon juice, preferably at room temperature
a pinch of salt
Directions:
Allow the eggs and lemon to come to room temperature if stored in the fridge.
Pre-warm a wide-mouth thermos by pouring in some hot/boiling water for a few minutes.
Melt a stick (1/4 pound, 113 g) of butter until it is hot and bubbling. 210F is the desired temperature.
Pour melted butter into a glass measuring cup to let us gently drizzle it into the blender's cup.
Blend for a minute while slowly drizzling in the hot, melted butter.
Empty the warmed thermos.
Pour hollandaise sauce into the thermos.
Enjoy the hollandaise sauce!