How to Make Hollandaise Sauce

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!!

Comments

/Isaiah /: Pap Raika

Mysticprima: As long as you follow the instructions, this recipe is fool proof. I get perfect hollandaise every time! Thanks.

Joseph Hadden: “You won’t be able to taste it but it gives your sauce that extra something something”

What the hell does that even mean.

Dana Noble: Thank you!

Gabby Ortiz: I tried making this and the butter was really over powering even when i didn’t put as much as he did. If you wanna make this recipe I suggest using only half the butter.

Jenő Diozeggi: Your Hollandaise Sauce Certainly Looks Great!! *But leaving the embrios!?? NOO!! That's just néver nice to see... But most American shefs are doing so... Why?? *Where I come from, it's not necessary!! Cause our hens don't sleep around!!!
Hehe 😅☝....

goodfella21f: White people eat nasty yolky buttery shit. Looks good tho😀

tina: garlic powder - no ! turmeric - no ! oh dear. I like the technique. Most of the ingredients, not so much. I love Crouton Crackerjack recipes though.

tina: SUGAR ? no way !

Sarcalogos Tortolero: Went to a brunch buffet had a bunch of egg Benedict’s there I know brunches usually just use leftovers but the hollandaise was really good...

Mae Cortes: can i use a electronic mixer

Sherklastic: yellow flavor, more like ground up asians

nikki dee: Yummy but Clarified Butter warm ( or Ghee is better cause the cream is removed) and hot sauce and cayenne pepper will make it pop too.Oh Curry makes a great flavor too.( yellow Flavor????)

Sir S-Spec: This is absolutely delicious.

808 HAWAII: not the same sauce on the asparagus.

Allo Khaleefa: Who ever tried this .. dose it taste eggy ? Or smell eggy ?

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?

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