Hey what's up everybody
Danny from Danny Mac's Kitchen here Welcome
Today is a how to presentation, it's also a request
I got a request from Jennifer Morris All the way up in Kasilof Alaska!
Jennifer want's to know how to make Hollandaise Sauce today
Jennifer I would be happy to show you and everybody else how to make Hollandaise
Sauce It's wonderful, it's sumptuous and I am excited Alright so let's get started
This is what I want you to do first Just go ahead, get yourself a large sauce
pan as so Put a little bit of water about an inch or
2 in there and go ahead and turn your flame on
We're gonna bring this up to a simmer You wanna get some good steam coming outta
there Shouldn't take too long
maybe 2 minutes Alright so while your water is simmering
What we're gonna need for today is I have 3 eggs
I have the juice of 1 lemon I have some salt
I have some cayenne pepper and I have clarified butter
You can learn this by clicking on the link below
and you're also going to need a stainless steel bowl
So let's go ahead We're gonna separate our eggs
and just do this as so You just keep going back and forth
All of those whites are gonna come out You really just want to be left with the yolk
looks pretty good and you're just gonna put that right
in your stainless bowl also retain your egg whites for further use
Make a great egg white omelette or something out of that
and separate Easy
Easy to do Back in the bowl
1 more Ok right in the bowl
I'm gonna add my lemon juice to the bowl to season it
I'm gonna add a pinch of salt and I'm gonna add a pinch of cayenne pepper
Give it a little spice, a little heat in the background
Just go ahead and whisk all that together You're really just combining everything
Ok so as you can see we have some steam action coming on outta there
Go ahead turn your flame down as low as it will go
We don't want this coming to a boil We just want the steam
Place your bowl right on top and begin whisking
The steam from beneath is gonna the cook the egg yolks
The reason you want your flame on low is because what will happen is it's gonna
get too hot and it's gonna turn to scrambled eggs
You don't want that So just keep whisking away
Every once and awhile you can lift it off the pot
Let some of the steam come out Put it back on
It's slowly going to get thicker and ribbon like
Which is what you're looking for This whole process is going to take
about 4 minutes So just go ahead and keep doing that
Whisk Lift
As you can see it's getting a little thicker This is what we're looking for
Go ahead put it back down Just keep repeating this
It's getting nice and frothy as you can see and it's getting thicker as well
Just keep whisking away Whisk! Whisk! Whisk!
Lift Ok so we're at about 2 minutes now
Just wanna show you what it looks like here Don't want to make this a really, really long
video See it's getting nice and thick and creamy
but it's not turning scrambled Ok so it's been about 4 minutes
As you can see we really got this creamy delicious looking mixture going on
It almost creates ribbons when you go back and forth
That's what you're looking for That's when your pretty much know you're ready
So go ahead turn your flame off You can stop whisking now
and let's go ahead and move on to the next step
Remove it from the pot Good
Ok so we're almost done Gotta warn you though
this next part is a little bit tricky but if you follow my instructions
to the letter just do exactly as I do
You're not going to have any problems what so ever I promise
Ok so what I want you to do is is make your life a lot easier
Is get yourself a wet rag and form a donut
What we're gonna do is we're gonna put the bowl right in here and it's gonna
prevent it from sliding all over the place and making your life crazy
So go ahead, put it right back Now this is the important part
Egg yolks are natural emulsifiers Ok but we're incorporating
This fat into it but it is a process that has to be done precisely
I have my clarified butter here It's warm but not hot
It's very important you don't have it too cold and you can't have it too hot
It should be to the touch you should be able to stick your finger in
here, you're not going to be screaming and going crazy
but it definitely needs to be warm So now what we're going to do
is at first you have to add the butter drop by drop
It's a little annoying but this is the only way it's going to work and you really gotta get it mixed in there another couple drops
Get that mixed in If you add it too quickly this whole
thing is gonna separate on you and it's gonna turn into a big oily mess
So...another couple drops Drop! Drop! Drop!
Mix it in Once we get this emulsification process going
we're gonna add the oil a little bit faster but at first it HAS TO BE DONE LIKE THIS
a little more Incorporate
A little bit more Get it all mixed in
It's a good work out too Didn't know you were gonna build
some muscles while making this, huh? Look at that, it's getting really creamy
I can start adding the butter a little bit faster now cuz I got
my emulsification going You just don't want to dump it all in
at the same time Bad things are going to happen
I used 3 egg yolks with this I have 6 ounces of clarified butter
basically the ratio is 2 ounces of oil to 1 egg yolk
go ahead and mix it in a little faster now This is sinful
All this butter We're not going to eat the whole thing though
Whew! I'm working up a sweat I must say Alright, I'm just gonna add the last of it
I'm gonna give it a quick taste to make sure it's seasoned properly
You really get the tanginess of that lemon juice in there
Coupled with a little bit of kick from the cayenne pepper
and the 2 go really nicely together This is what you're looking for
Beautiful Hollandaise Sauce So I hope I really helped you out today
Jennifer all the way up in Alaska It's not that hard to make
See I told you Once you do it step by step
It's easy as pie Also real quick
This sauce is not going to keep So it's a 1 use deal
So make just enough to serve for the night You can't really put it in the refrigerator
You can't bring it back to life the next day It's just not that type of sauce
It's not gonna work Uh it's great on vegetables
Especially asparagus, Broccoli, meats,
goes great with fish and yeah, I really hope everybody enjoyed
todays presentation til next time
we'll see you then Danny from Danny Mac's Kitchen