welcome to the first cans recipes instructional video today we're going to be making a hollandaise sauce now the first thing to do is a small saucepan 500 grams of butter dice it up and over a very low heat all you want to do is melt the butter you don't want to raise its temperature much more than you have to and it should be cold enough that you can stick your finger in without having to pull it out re also a small saucepan you'll notice after the step that the water is not anywhere near the boil we wanted em on the lowest possible setting so that it doesn't come to the boil so it doesn't produce a large amount of steam a hollandaise sauce is simply an emulsion of egg and butter so it's pretty easy to make and what you first is is over double well salt and pepper preferably white pepper and four tablespoons of hot water need to be hot water hot enough that you can still keep your finger in there but if we want to raise the temperature up a lil to this we're going to be adding five egg yolks and now this is going to break that back-breaking start begins yes as you can see it begins to foam up and it's a magic temperature of 80 degrees you do not want you order to boil so you have the critical steps making a hollandaise you don't get the air into your eggs now you're wired up with a fairly ordinary sort of sauce so you want to get a bit of air into their first and this helps make a nice thick sauce you know you trying to achieve this is that you want the eggs to become a little bit like training once it's there not to worry about the phone the actual consistency of the liquid properly then begin adding butter small amounts of the time and risk now emulsion is simply combining a fatma liquid into a stable form so the fat in this case is the butter and the liquid is the egg once all the butter is being caught by them you'll notice the consistency is like better than I don't know cream it's not pixels so let's be a fully fix or slightly but your pardon jar because well do you get thick you have to cook the exhibit more could curdle and all sorts of things however you'll see that there's not a separation of butter egg it's all nicely combined it's all nicely thinked pickens and finish it off it's simply a matter of adding a bit of a salute to capture the fat which in most cases simply squeeze a lemon so we just add which squeeze lemon thanks everyone hey lovely test and Technology a slight little little acidic tip and the flavor of the butter and the egg it's all done something else to do that's your hollandaise sauce