hi i'm doug i'm jason we're two eyes you guys you know doug nothing starts the day off better than a quickie oh you got that right mate you know and no matter how you like your eggs in the morning i've got a saucy little number that's going to excite them no end oh great don't leave us hanging mate what is it i call i'm going to show you how to make hollandaise sauce to aussie dead style oh sounds awesome mate it's hard to do easy as easy as yup for a quickie question is are you out for a quickie so no matter what people say hollandaise sauce is really really simple guys and i'm going to show you the easiest way to make it at home okay and it doesn't have any much in the way of ingredients we've got some eggs we're going to be just using the egg yolks i'm just using a couple hundred grams of salt reduced butter i just like the taste and you can add salt to taste anyway i don't have any lemons at the moment so i'm going to cheat i'm just using some lemon squeeze from the local supermarket i reckon this stuff's just as good anyway most of most of the things i do so you know this they make it sound really trendy and complicated but at the end of the day it's egg yolk and butter that's as simple as it gets okay look the thing with with hollandaise sauce is it's all about preparation the worst thing that you can do is be halfway through cooking your egg yolks and realize that you haven't got your butter out or you haven't chopped it up preparation is key in this so what we're going to do is we're going to get a couple hundred grams of butter and cube it up first that way i can have it sitting in the bowl ready to go as soon as my egg yolks start to thicken and i'll show you the rest in a minute okay so let's just chop this up let's see here they tell you how many grams so just line your knife up on the right one we want 200 grams so we're going to cut it right there okay don't worry about weighing it see 200 grams close enough for me close enough for two aussie dads goodbye smiley egg now you want to try and have a bit of a cup here and keep your yoke back into now i'm just left with the yolk our two key ingredients what we need to do is we're going to be cooking the egg yolks in here we're going to do our own homemade double boiler so we're going to put some cold water some hot water in here and we're going to have this on the low simmer and the steam from that's going to come up onto the bottom of our glass bowl and that's what's going to actually cook our egg yolks now when you're doing that if you've got a perfectly round bowl and a perfectly round saucepan what can happen is it'll start to bounce as the steam expands so just get a teaspoon wipe it in at one point and do it on the back end so that the stain comes out it doesn't burn your hand on this side and you just want to tilt your bowl over a smidge so the egg yolks are in the bottom all right let's get to it so we've got our cubed butter okay so we're going to be putting that in and the secret is going to be as soon as the eggs start to thicken up you'll see them start to set on the inside of the bowl you've got to keep turning that round once it starts to come together i'm going to add start adding my butter okay so first up we're going to throw in our egg yolks i'm going to put in a squirt probably about a tablespoon of lemon juice and i like the lemon flavor some people prefer to use vinegar lemon a nice little whisk makes life easy if you don't have a whisk just use a fork but it's a bit harder okay so what we'll see is those yolks will start to set and it'll look like a little bit like scrambled eggs on the bottom and the sides of the bowl see it's starting to thicken up already doug so yeah as i draw the spatula the whisk through it leaves a bit of a groove you can't walk away from this guys you got to keep stirring it and you've got to have your butter diced beforehand because you're not going to have time to stop doing this to go and chop up your butter and we can't throw our butter in in one big block that's the secret it is actually people try to add too much butter and it separates and you end up with horrible lumpy curdled hollandaise sauce and if you want to be a master chef you need to know how to make hollandaise sauce what if they want to be a guest on two aussie dads well then we'll teach them the other thing that i notice is using a whisk see how it's starting to incorporate a bit of air i find that using the whisk i get like a fluffier lighter hollandaise sauce it seems to entrain the the air into the yolks a bit more now the water does the water doesn't have to be boiling we just want it on a light simmer otherwise it'll overcook and we have to deal with all the steam this is a critical stage guys you got to make sure that you keep incorporating those lumpy bits otherwise you're going to end up with lumpy hollandaise sauce there you go it's starting to thicken see that's beautiful and thick now time to start adding the butter we'll just do it piece by piece once it starts to melt down so it's starting to disappear we'll add in the next one don't be tempted don't be tempted to add too much butter at once be patient if you still you still can't rush these things gotta pay attention share the love it should be when when a quickie is not always a quickie well just because it doesn't take long overall doesn't mean you shouldn't put 100 into it just gonna lift this off that's it there's your finished hollandaise sauce at this point we're just gonna have a quick taste see if we need to add any salt and pepper uh tip for pepper use the white pepper that way it doesn't show up as little black speckles all through your hollandaise sauce look how thick that is it's like a runny custard i'm just going to add a little bit of pepper to that i think that's all it needs i think that's salty enough in case you haven't seen it before that's white pepper i'm going to put some on my hand so you can see what it looks like it's kind of a green color but it's definitely not black i'm just going to put a pinch of that in gently whisk it in clean spoons this time doug you've got a cold and we don't want your mum riding in eight mile again i miled it now this will actually start to thicken as it cools too because obviously the butter starts to solidify so there you have it doug this is our super sexy hollandaise sauce and as you agree it's not much to look at on its own but when you pour it over something like our two aussie dad's making bacon muffin you end up with eggs benedict awesome can't wait to get into it all right so that's our show for today you like our videos like them down there subscribe down there above all i'm doug i'm jason we're two aussie dads you're up for a quickie so are we showing me a woman that isn't going to love these doug seriously this is a great way to start the day guys start the day off with the quickie all right you