Learn how to make foolproof homemade Hollandaise sauce from scratch, the croutoncrackerjacks way! This right here is my ideal version of the classic sauce used commonly on asparagus and eggs benedict. Although this does take a bit of time and arm muscle, don't be intimidated by it. It's easy!! What you'll need: 4 large egg yolks 2 tsp lemon juice 1 Tbsp water 1/8 tsp salt 1/8 tsp sugar 8 Tbsp unsalted butter generous dash of paprika 1/8 tsp turmeric 1/16 tsp white pepper pinch of each of onion and garlic powder In a medium bowl that fits well on top of a saucepan or in the top of a double boiler, combine egg yolks, lemon juice, water, salt and sugar. Whisk over simmering water constantly until mixture thickens and becomes glossy. Add in butter 1 Tbsp at a time, whisking after each addition until completely melted and incorporated. Once all butter has been whisked in, remove from heat and add remaining ingredients. Whisk to incorporate then serve over steamed asparagus or eggs benedict! Makes about 2 cups of Hollandaise sauce. Enjoy!! My Links: Google+: https://plus.google.com/+croutoncrackerjacks Facebook: https://www.facebook.com/pages/Crouton-Crackerjacks/549691821747028 Pinterest: https://www.pinterest.com/crackerjackj/ Music is 'Off to Osaka' by Kevin MacLeod: (http://incompetech.com) If you read this, type 'BREAKFAST' in the comments below!!
trekski: tried this recipe. works great! thanks so much for sharing it!
Jamie Wojo: Breakfast
siv yig: what happens if you just adds in the whole stick of butter all at once? xD
Johnny Esmond: maybe u can use that white yolk into egg deveaux?
Daniel Rodriguez: is it supposed to smell like mash potatos
The Egg Is Done: Cooking With The Kock, anyone?
ItsBomosaOG: egg white*
ItsBomosaOG: Crouton, if i have some yolk still in the egg that was not removed. Will it still taste the same?
matt street: Hello there. Thank you for posting this, you make it look so simple! I find Hollandaise very difficult to make. The last two times I've tried it split and turned horrible. The last time I used clarified butter because apparently that makes it easier but that didn't help, it still turned out the same. So frustrating. I will keep trying though
theawesomesausage: why the sugar?!
chefjoseph767: interesting method / recipe . . . that's the first time I've ever seen sugar and softened butter as ingredients to a hollandaise . . . as they say, "there is more than one way to skin a cat" . . . as long as it tastes good, who cares how you got there . . . Thanks CCJ's
MegaTheInternet: 3:11 yellow is my favorite flavor
Ed Floody: Bamix, BAM! DONE!
Ed Floody: If you think fresh hollandise is bland and prefer packaged then why in the world would you go through all this trouble trying to replicate packaged hollandaise? Unless you're doing it as a arm workout.
Hon F: Hi Crouton Crackerjack do you know how long I can store this on the fridge? Thanks!
Parreparro: Why you didn't melt butter before adding ? I saw few recepies and most of them says that you should add clarified butter.
Jose Olegs: what if the yolks break upon opening the eggs?
Lily Whisperwind: I will try this! I only had holinder sauce once, and loved the eggs benedict with sausage that my husband made, but it was packaged, so will enjoy trying this, especially with canadian bacon. :-) Love pork with eggs. :-) You always hit the mark on everything, and you will always be one of my go to guys for cooking. I wish you could cator for my family reunions, I wish I could have your flair for perfect recipes...never mind, I can just try everything you do lol. We are all just so lucky to have you. Thank you so much. :-)
Kitty Cat: This sauce tastes like yellow.
Projectix J: + Crouton Crackerjacks Can I add the water, lemon juice, salt and sugar to one bowl separately, have those ingredients sitting in a bowl ready for use, and then dump them in all at once? Or do I have to add each ingredient over the yolks by themselves, as you did in the video?
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