3 MINUTE HOLLANDAISE Eggs Benedict - Chef Jean-Pierre

[@virhnthranuil]

First time I've made a perfect Hollandaise. Followed him exactly. Delicious! I'd post a photo of it if youtube allowed it.

[@ChefJeanPierre]

Awesome! So glad it worked for you, Congratulation!!! 😀

[@putusuta6077]

😘

[@alberteinstein6191]

KZbin: we don't do that here

[@ewetoobblowzdogg8410]

@@ChefJeanPierre As a lover of wonderful French cuisine and a resident of beautiful New Orleans, I wonder if you have ever done a video of how to make perfect beignets, or perhaps an elegant Napolean dessert... or both?! Keep doing what you do. Creating a meal should always be as fun as you make it!

[@virhnthranuil]

@@howiebernard7961 The talking is a good thing. It's not just about the recipe, but about the why things are done certain ways. The explanation is appreciated, makes things stick and really is interesting. Plus, you have to have fun cooking otherwise what is the point? His explanations and humor have been helping me become a better cook in a fun way.

[@GuillermoPalchik]

Jean Pierre is one of the BEST chefs on KZbin. From the ease of his methods to the way he does not shy away from admitting he makes mistakes to his encouraging words and awesome personality… one can really feel his passion for cooking and his commitment to teaching. A true gem.

[@WaltzTangoFoxtrot1]

I'm so pleased that there was no retake or editing to make the timing perfect. Real-life do-overs are rare; yet common on KZbin! Good on you and your team chef!

[@clydemactavish3457]

Or just trying to pretend everything went as intended. Watch Gordon Ramsay's grilled cheese video. He burns the bread and doesn't even melt the cheese and then tries to tell us as we're looking at his burnt unmelted cheese that he's got a perfectly toasted and melted cheese sandwich..

[@ChefJeanPierre]

Thank you, we love keeping it real and we are glad you guys like it the way we do it! ! 😀

[@clydemactavish3457]

@@ChefJeanPierre it was super funny. And oddly enough, the 4 1/2 minute poach was still awesome looking. You guys definitely keep it real!

[@EbonyPope]

@@ChefJeanPierre It's definitely more honest. Not even the best chefs in the world are flawless.

[@amiteshkumarsinha6428]

I'm so so so happy I subscribed to this channel, the best thing is this is real time cooking

[@ChefJeanPierre]

Thank you 🙏

[@shaneownbey]

I have made this several times for my wife who normally only gets it when we eat out for breakfast. She has told her friends that "My Hollandaise sauce is the best" I am so very proud of course. Thanks Chef Jean-Pierre you truly are my favorite Chef.

[@ERSCAUS]

Chef, this time I watched the lesson till the end. After YEARS of trying to master poached eggs, I just returned from the kitchen having done THREE perfectly. That is now called a skill..................thanks to you for making it easy and in a clear manner.

[@ChefJeanPierre]

So glad it worked for you! 😀

[@anthonygallegos5826]

You can make good a quick poached eggs in the microwave...KZbin it.

[@burnginitylabel8465]

@@ChefJeanPierre how to make two at the time is my question haha

[@maxwellgordon7669]

@@burnginitylabel8465 UH,,, two pots of spinning water? hehe THE MAX

[@sdm101869]

Just love his humility and humor even if at his own expense. I love how he takes the time to explain the details!

[@sdm101869]

Wow! I just got a like from the Chef! Lol! Thank you for teaching me so many wonderful things about enjoying the gift of food!

[@maximan4363]

I love Jean-Pierre, mistakes and all. He is so human and I can't help but smile watching him. Like me I clean up as I go along, my Grandmother taught me that and OMG could she cook! No formal training, just a Mother and a Great Grandmother who was so at home in her kitchen! I used to love going round on a Sunday for our family meals, up to a dozen people salivating as soon as you walked through the door - people just don't seem to do that much anymore! My Mother can't cook for sh*t though! 🤣 No joke, she made a Spaghetti Bolognese and when she realised that Dad had drank all the red wine (after years of me telling her to use white wine instead! Red wine is okay if you let it simmer all night though!) she thought that red wine vinegar would be ok! OMG that first mouthful..... 😳🤢🤮🤮🤮 I joke that her Shepherds Pie is made with real German Shepherd! I don't even dare think what's in her Ratatouille! 🐀😱

[@gaelpache6776]

I only discover an read this now, Sunday’s surprise treat, and to add some more humour( never enough of this) you often hear of grandmà’s jam, what proportions do you recommend: one kilo of sugar per kilogram of grand mother, after removing teeth, clothes, wig, etc. And if grandma was sweet you can use agar-agar instead of only sugar, it is less sweet but better for your health. In every case make sure to get rid of the knitting needles,,they can be dnngerous to your health…

[@donoimdono2702]

sdm101869 - if you like this, you will also like kent rollins. same humor, great cook, different accent.

[@zuzannawisniewska4464]

I adore.

[@lmay1466]

I like the way he always cleans up in the midst of prep. Much easier with a clean kitchen.

[@slickysan]

I sauté this in butter and i sauté this in butter, and we sauté this also in ...butter. Priceless chef, i'm addicted to your energy in your videos.

[@misterbonzoid5623]

I only realised egg whites contain water a year ago. The double-layer sieve is a revelation. Thank you so much for these wonderful lessons.

[@cautionTosser]

I only discovered it today. And I've been around. ;) For some unknown reason, a microwave poached egg appeared in my suggestions and then this. I tried the microwave poached egg with my son because I'm always looking for simple cooking he can do and it turned out remarkably well.

[@lakermark2006]

@@cautionTosser very cool, going to try this!

[@mikeperkins6809]

OMG Chef! That was the longest "3" minutes of my life. I was making this recipe for my lovely lady this morning. I was almost done with the hollandaise sauce when my immersion blender sputtered and burnt up right in my sauce! Electrical smoke is not the flavor you want in your hollandaise sauce. In the trash went that batch. A quick trip to the store for some more butter and I tried again. This time no fried blenders. Your recipe is fabulous! My wife said "it was the best hollandaise she had ever eaten!" I will surely be making this again and again and again! Thank you for the great channel! I really enjoy your style and flair. Can't wait to make another one of your recipes.

[@ChefJeanPierre]

Thank you so much Mike!!! 😊👍

[@tomwilson2804]

This is a new technological advancement for KZbin videos: Subtitles not for what was said, but what the viewers are thinking :) Well done!

[@williamadolphe7921]

Indeed! LOL.

[@daphnepearce9411]

I was getting nervous, chef! please look at your eggs!

[@p8entlyobvious383]

He uses mustrard as an emulsifier but doesn't tell us . The yolk is mustard yellow .or some type of acid. Not sure why he would not be more specific about that ingredient. Without acid IT WONT WORK . HE KNOWS THIS . . Grifter ?

[@Matteo-ot1jd]

@@p8entlyobvious383 i can clearly hear him saying "a little bit of lemon" before doing the hollandaise... that's where the acid comes from.

[@p8entlyobvious383]

@@Matteo-ot1jd what about how yellow the sauce looks . Its a bright yellow . Butter is not such a bright yellow .

[@charger19691]

Chef Jean Pierre is one of the happiest professional Chefs I’ve ever seen or heard about. Every recipe is a pleasure to learn! Thank you Chef!! I love your advice “Be Elegant!”

[@ilovebutterstuff]

Visuals are nice, but not as important as technique and proper seasoning. I had to learn the hard way to chill with the salt.

[@gann77]

My thoughts exactly...

[@bneal6614]

This guy’s personality alone makes me love him. Amazing friends 😃

[@dyan1965]

You don't know how much you mean to the world of cooking and to your viewers. You are a true Hope Diamond. Thank you for making these videos and teaching this old lady some new tricks!

[@stephenbozzo2204]

Love it when chef gets all blinky blinky when tasting his food

[@Larweigan]

You are the only chef that when I see your recipes I just want to cook them immediately. You inspire such confidence with your humour and friendliness. You make it seem like nothing is impossible. Thank you chef, I'll try to cook my son some eggs Benedict this weekend!

[@ChefJeanPierre]

Thank you so much! Good luck this weekend! I am anxious to hear how you did! Be sure to check back! 😀

[@Larweigan]

@@ChefJeanPierre it was absolutely delicious and much simpler than I thought. Like you I left the eggs in far too long which my son didn't like (the runnier the better he thinks). We got really fresh eggs from my mother, laid yesterday and some fresh chives from the garden. We also added the twist of some Swedish sausage since we didn't have any ham at home. Thanks again for the confidence, chef. Picture: imgur.com/a/WItsfDX

[@luisnegron9463]

I absolutely love his recipes and the way he explains the process…… he is also entertaining with his humor…..

[@nzgamma87]

Yup explaining the process and technique and theory is the focus and the best part for me .... absolutely love this channel

[@EbonyPope]

He's like a caricature of a french chef. I mean that in the most positive way possible. I laugh my ass off at some of his mannerisms.

[@ashleywallace1165]

Ppppp... Let me tell ya... Slappin' my knee... Coming down the road... Talkin' bout nothin'... Whistling Dixie... Urmigurd...

[@davidberg698]

My two favorite egg-sauce dishes to make at home: eggs benedict and carbonara. So many restaurants over-complicate them, so many youtube chefs over-complicate them, and all seem to ruin these simple and tasty dishes. It makes me so happy to have a chef on youtube that finally nails both of these recipes perfectly in a way that captures the beauty in how simple they really are to make!

[@therotterdamboy]

Chef JP and your editor are true legends. Thank you so much for sharing your knowledge in this awesome way. You change a lot of lives in a positive way. This makes a positive impact on a tremendous scale and it keeps growing. Great work. Can't thank you enough.

[@AloraDillon]

I've watched 5 videos and already planned out my week of cooking. I'm so excited! SO SO SO SO SO happy to have found you! And eggs benedict is my FAVORITE breakfast meal and extremely difficult to find cooked well... had no idea it was made like this! 53 years and I'm still learn something new! 😘😘😘😘😘

[@ChefJeanPierre]

I am glad I can teach you a couple of new tricks, and I have a confession to make to you. There is not a day in my life that I do not learn something new.! 😊

[@Paul-ic2ki]

Home cook here, figuring things out. This channel has absolutely saved me. Many thanks JP.

[@ScotiaDroning]

As a Canadian, I can tell you we don't call it Canadian bacon. We call it back bacon. Bacon is bacon and back bacon is exactly that. Love Chef Jean Pierre keep your videos coming.

[@robertpearson8798]

We call it Peameal bacon and it’s not the same as the American product called Canadian bacon. Peameal makes the best eggs benny I’ve ever had.

[@jeffrose1415]

Agree Scotia. No idea why they call it Canadian bacon. That's not what we eat up here!

[@lschoenrank]

Thanks for saying this. I think there are three "bacon"-named products. Back bacon and peameal bacon (not actually crusted with peameal but with cornmeal, btw) and both are from the same cut from the back of the pig, and BACON. Bacon - the wonderful stuff from the belly with the fat and meat stripes that tastes so amazing at breakfast, or on a burger, or wrapped around the edge of a filet mignon, or anywhere else you can envision it fried to crisp perfection.

[@robertpearson8798]

@@lschoenrank I get the feeling that many Americans are under the impression that what they call Canadian Bacon is our everyday product. Our everyday bacon is the exact same thing as theirs. Peameal bacon is a much less common product here in Canada but is still widely available, at least here in Southern Ontario. What they call Canadian Bacon is a product that I’ve only ever seen in a Canadian supermarket once and on the menu of an American owned restaurant chain, Denny’s. I tried it and it does indeed taste very much like ham. Not a fan.

[@jenniferreichert8285]

Trying to be culturally aware here: I live in the U.S. When Canadians hear Americans call it Canadian bacon, is that offensive or is there a preferred term to use like “back bacon”? I had no idea and love learning. Thanks!

[@venomf0]

I got so happy when chef got excited to eat it lol ..... Best part of the afternoon!!

[@a.katherinesuetterlin3028]

I would agree. My friend Heidi is an amazing cook, and she always says "Never trust a cook who doesn't taste their own cooking." 😁

[@ChikroBoi]

Thank you chef. I made this for my mother grand mother and great grandmother for mothers day and they loved it. All thanks to you.

[@adamk8945]

Thanks for another great lesson Chef! I’m very excited for you to reach 1,000,000 subscribers! I’m grateful & happy to be part of it!

[@joeasharp]

Jean-Pierre, you make me smile every Thursday in the 11 o'clock hour! Draining the water is new! Thanks for explaining everything with humor! Love you buddy!

[@qkayaman]

I like this, much easier than messing about with a bain marie. Also didn't know about straining some of the liquid from the egg. Thank you!

[@theseageek]

Best part of the day is to watch one of Chef Jean-Pierre’s videos, those dishes never fail to amaze me 👍👍

[@starchildslady1234]

I came to this channel to learn how to make eggs Benedict but now I'm obsessed with Jean Pierre! I love this channel!

[@tjake490]

I love everything about this guy, he's at the top of my favorite food recipe creator's. Keep em coming Chef Jean-Pierre, and thanks!

[@tanyalewis8830]

I make mine in a blender the same way except I add a splash of Dijon mustard and a splash of worsteshire sauce, perfect hollandaise every time, I love your steps by step instructions and will def try the brioche bread vs English muffin

[@ilovebutterstuff]

Oh hell yeah. Dijon and Worcestershire is a must! Most people don't have those complex tastes.

[@mattieice2988]

Im With Tanya 100% a touch of WS and we like it Spicy a shot of Inglehoffer Ghost Pepper Mustard Yummoss Have a Blessed Day Folks:)

[@amyowensmobile]

I've made my hollandaise sauce with a bowl over a sauce pan of water stirring in melted butter slowly, can't wait to try it this way!

[@chefjoanne3570]

I learn something new every time! Love your show Jean-Pierre!

[@petersonxtateG]

I love how this chef is so classy. Nowadays, we see chefs just throw things onto the plate to make it looks stylish in some sense (not saying there’s anything wrong with that); this man is so precise in his plating, we don’t usually see him being messy. If you watched the fish n’ chips video, you’d know what I’m talking about. He plates fish n’ chips like it’s a wagyu A5 that’d been chucking a liter of caviar every day, and I love it, lol.

[@mistyvioletconservative.3889]

I get it Lol 😂 yes I agree

[@paulakpacente]

As I've been cooking for 56 years (where did the time go?). I never thought of straining the eggs. I also like the idea of the Brioche instead of English Muffins. I needn't cook the eggs the night before, as there are only 2 of us, and we eat this dish for supper. I also "cheat" and use Knorr Hollandaise sauce, but it calls for butter. I also guess I'm spoiled because I grew up in the suburbs of Chicago. One restaurant there ALWAYS put asparagus on Eggs Benedict. That was over 40 years ago, but I still use asparagus every time I make it. When I met my husband---almost 40 years ago, he said he didn't like asparagus. When I asked him why, he replied, "Because I never ate it". He eats it now... LOL! Also, I LOVE runny eggs. They never get too dry. BTW: I think you're GREAT Chef Jean-Pierre!

[@julieburns8818]

Chef! I have always wanted to make eggs benedict at home but I was too timid. A culinary school graduate once told me it was too complicated for me, for years I believed him. Until now! I successfully made this delicious recipe this morning. Thank you - love your channel and and how you explain everything.

[@lovvingd]

Hello Julie How are you doing today?

[@Sniperboy5551]

Never listen to people who flex. going to culinary school, they just wasted tens of thousands of dollars to get a degree. Anybody can cook, never doubt yourself.

[@kyled3566]

How did I just now find this channel? I have been a chef for years, and this guy is by far my favorite chef! Not the typical head up the ass chef, this guy is fun, funny, and genuine. Cheers chef! Love your videos!

[@ChefJeanPierre]

Thank you so much Kyle! I am glad you found us as well! 😀

[@joevasseghi]

Chef you are running through your videos lately ,remember you always say "this isn't tic toc" slow down, we enjoy the show. Great job as usual chef.

[@mistyvioletconservative.3889]

Yes I was about to say just that!

[@ronhansen7717]

I love poached eggs and they usually come out pretty good, but they always have those pieces of white streaming around the pan. I never knew about straining the water out of the eggs before poaching and never thought of making them ahead of time. Who knew? Now I'm looking forward to prefect poached eggs, to say nothing of that terrific Hollandaise sauce!

[@ChefJeanPierre]

Thank you Ron! 😀

[@johnwaine56]

@@ChefJeanPierre What temperature for poaching the eggs?

[@andyxox4168]

@@johnwaine56 … 110 degrees C … 😂😂😂

[@MS-kd6gf]

CJP is a cooking gem. He’s a real chef who gives the everyday cook an opportunity to be great in his/her own kitchen. Thank You CJP‼️

[@sandylittle5081]

Bonjour Chef Jean Pierre. You have been in my household for years on end. I used to watch you In your old restaurant kitchen making Bananas Foster. I am from Ottawa, Canada and you are my all-time favourite chef. My son grew up with your voice. Keep on entertaining us with your fabulous recipes. And I love your humour and of course your butter. LOL

[@lovvingd]

Hello Sandy How are you doing today?

[@chickenfriedrice2932]

Great job Chef. I really enjoy your show. Your personality is charming and your creations are fantastic! Thanks for being you.

[@heleneminger]

My 10 year old loves your channel. We discovered it looking for a French onion soup recipe. I however am excited to make hollandaise with your technique so brilliant and stress free!

[@lovvingd]

Hello Helen How are you doing today?

[@julepot]

I love how authentic this is chef. Being forgetful. Unlike some shows who are well edited and cut. This is a breath of fresh air. And it is in that quality that you will get more viewers. :)

[@davidfusani]

JP est mon prefere chef on KZbin. Most of the people posting videos dump canned and boxed prepared food into a crock pot, then add packaged spice mixes or bottled sauces. JP shows that any one can make good, fresh food with a little time and effort. Merci chef JP.

[@ChefJeanPierre]

🙏❤️

[@CrazyOneCanuck]

My better half hated "eggs benedict" - the ones we got ourselves at the breakfast joint. I followed your recipee (made some the evening before, and also cut away the extras), and I added a little salad, with some honey vinegar and a few raisins. It was an absolute smashing hit! Thank you!

[@djhp1990]

How does he absolutely forget the eggs and they still come out perfect? Magic! 😍❤️

[@stephenryder1995]

no - baloney

[@pow1638]

Another fabulous dish! Your mastery in the kitchen never ceases to amaze me chef. But the thing that’s made me a lifelong subscriber isn’t just your culinary mastery, but your truly genuine, loving, and fun personality. God bless America!

[@ChefJeanPierre]

Awesome! Thank you Chris! 😀

[@WilliamCHyland]

That is, without a doubt, the easiest way to make Hollandaise sauce I have ever seen! Thank you, chef!

[@maryannstewart9051]

Can't wait to make this hollandaise, you make it look simple AND achievable! Eggs Benedict is one of my favorites, the holendaise has always intimidated me, not anymore. You are a treasure, it is obvious this is a labor of love for you. We are Blessed to have your knowledge, humor, and ability to teach. Thank you, don't change a thing!

[@lovvingd]

Hello Maryann How are you doing today?

[@SuperRaiderman1]

Thanks!

[@ChefJeanPierre]

Thank you 🙏 ❤️

[@lschoenrank]

Chef Jean-Pierre, I don't think I've ever made Hollandaise before - although I do make Sauce Béarnaise from scratch in a double boiler a couple times a year. But your method here worked PERFECTLY tonight! 3 egg yolks, a splash of lemon juice, a splash of water, and 1/4 lb of butter melted to *just* bubbly. Incroyable! We put it on homemade crabcakes tonight. But I have a question: Could I do that to make Sauce Béarnaise? I suppose I'd still have to reduce the tarragon vinegar mixture at the beginning? Or do you have a simpler method?

[@lovvingd]

Hello Dear How are you doing today?

[@SuperNova823]

😂😂 this is why i love Chef JP. “ don’t forget the 30 sec” eggs stay in longer. Gonna make this one for my sons they love eggs 🥚.

[@malcolmtudor8039]

Definitely one of my favorite meals for breakfast. Thanks Chef! You make it look easy.

[@ejun251]

I love your energy. I'm learning to cook right now and I have a feeling I'll be watching a lot more of your videos in the future.

[@lunchbox917]

I love the seperate links for all your tools and the recipe page is so descriptive and helpful

[@kendavis8046]

Egg 2 for me! I make this from time to time, and I actually precook the eggs, then warm them as you recommend. But I set a timer to ensure that they stay nice and runny! As for the bread, I stick with English muffins. The meat - everything from Canadian bacon, to smoked salmon, to black forest lunch meat, to pork sausage, to left-over spiral cut ham. Depends on what is on hand. I typically make the sauce in a ceramic bowl over a small sauce pot, but I have done the blender thing a time or two as well. The latter is easier, but I actually find it relaxing to have to stand over the double boiler whisking constantly until the sauce comes together. (My wife LOVES eggs Benedict in all the forms I mentioned, and it's always an "attaboy" when I surprise her with it.)

[@mariadiantherese9663]

Chef Jean-Pierre always simplifies the dishes I'm too intimidated to make. I think I can make this! Wonderful, because it is one of the few dishes my whole family loves! Thank you!

[@smoothbeak]

I really love the food science stuff like the tip on not putting in the salt because it makes it difficult for the egg to coagulate!

[@lwardsmb]

Delightful to watch this Chef. Willing to realize mistakes and yet give the best cooking advice.. I find myself smiling the entire video!!.. Good for the soul.. will continue to watch and learn!! Thank you!

[@edgecru5her]

Day-ahead prep info is gold to a stress free day‘s start when hosting friends and family. Love his vibrant joy and passion, casually peppered with technical details.

[@jmoodaachefjoe6368]

Very entertaining JP! It’s that you showed everyone how easy it is to make poached eggs. People don’t want to spend the time in the morning to prepare them but showing them how we do it in the restaurant was a great idea! And the simple hollandaise really brings it all together!!

[@travislott4025]

This was the first perfect hollandaise I've ever made. I simply can't thank you enough.

[@Fever2113]

Love your videos chef! Thank you so much for doing them. Your advice makes cooking so enjoyable.

[@hephaestuslakan3774]

I highly recommended your channel Chef to all our friends because all videos are terrific. And I had learn to cooks some of your gourmet recipes.

[@MrOshirinoana]

Chef, I've had this recipe bookmarked for a year and I finally made this tonight. I used what I had. If anyone reads this and is still on the fence about the sauce, just try it. IT IS SO EASY!

[@ChefJeanPierre]

👏👏👏❤️

[@robert8321]

Chef, Sir! I tell egg freshness by the calendar day they were packed. For example If eggs were packed today, they would have #258 on the end of the carton.....#001 would be January 1st, and #364 would be January 31st......I have seen 40 to 50+ day old eggs in my popular Florida grocery store(s)!! "Butter-up", folks, JP is a rock star!

[@ChefJeanPierre]

GREAT COMMENT Robert! TWO desserts for you my friend! 😀

[@KORTOKtheSTRONG]

didnt know that, nice

[@mattieice2988]

Best chief on the Internet hands down! Eggs Benny is Our Family's fav we ah Makaah Every Sunday after Church:) if we were Millionaires, we would fly him to Rochester N.Y. And Jean -Pierre would be Our Family and Friends Chef for Life, Have a Great Day Friends Love and Hugs The Ryor Family

[@josephcollins6033]

YOU ARE WONDERFUL! I am happy every time I see your show. And the comments on the screen!!! I was laughing so hard, and yet, I LEARN SO MUCH! Thank you, Chef!

[@XXXX-lq8yw]

I love that he cleans as he cooks.

[@miguelchavez4515]

Very entertaining but most important he shares his knowledge in a very comprehensive and practical manner.

[@carolegeddes998]

Magnificent! I love your suggestion to use brioche. Most of all I love your reminder to "be elegant" when serving food. You are an amazing and enthusiastic teacher. Thank you, Chef 👍

[@lovvingd]

Hello Carol How are you doing today?

[@BlackKettleRanch]

That's a much easier way to do hollandaise than the whole double boiler routine. I LOVE HOLLANDAISE.

[@DRDaily-rosebud]

A chef who cleans up as he goes is my kinda chef. Hollandaise has always been my weakness, thanks for the recipe for dummies. Hilarious and delicious 😋

[@robd6827]

Gotta love French cooking and all the butter! Here's how I learned to make Hollandaise for a 1x recipe; 5 egg yolks to every 1lb of salted butter, fresh lemon juice and Worcestershire sauce to taste. There's a lot of technique to making a good Hollandaise and I learned to make it with a wire whisk, not an immersion blender. I'll try this quick recipe some time to see how it stacks up against my own. Great video!

[@Hriday4u]

he needs many many subscribers just for his positive vibes ! its good to see him working and talking 😇☺️

[@wheathusk2499]

What a cute chef! I loved the realness without arrogance or perfectionism. Such a delight to see you cook! ❤️

[@marianne3024]

Thank you for showing us how to make quick Hollandaise! 🥰 The double boiler and constant stirring of traditional Hollandaise is the worst part of making this dish, now I can make it more often!! We have chickens so I always make mayonnaise every week. I haven’t bought mayonnaise in years!

[@BernhardWeber-l5b]

These explanations and details are so beautiful! I'm fascinated by all the details and the explanations!

[@DaniGirl6]

I love watching all the rushing around. It makes me think I can make this too because I am sure I going to be all over the place just like that.

[@oldpool]

Made them this morning for my family, my daughter loved them and she is tough to please, thank you JP for being real, after all this isn't rocket science!

[@flybyairplane3528]

Chef, I had never made these at home, but at a convention in CALGARY ALBERTA CA, Every day I has 2 poached eggs daily, one stood out, salmon, , Normally @ home I eat 2 eggs daily , Guess I’ll have a go at this cheers 🇫🇷🇫🇷🇺🇸🇺🇸

[@j.c.ferrell1154]

This is one of my favorite breakfast, I can't believe how easy he made making hollandaise look, it's going to change my whole morning

[@PastorJury]

I love your eggs, Benedict recipe! So simple with the tips you give, thank you, chef.

[@kennethjohansson1374]

There is so many chefs out there that takes theme selves much too serious. You have skills combined with a great sense of humor. That is a real gift. 👍

[@sirtango1]

Finally a “real world” chef! You sir earned my sub! I respect that even though everything didn’t go according to plan (maybe I should say everything didn’t go according to the time for the cook) you showed the results anyway! Now we know how something looks if it goes over by a little! I like that! This is the first video of your channel I have seen. And I can assure you that it will not be the last!

[@GoodBoyOskie]

My wife makes "blender hollandaise." She puts the eggs etc., in a blender and pulses it. Then, she melts the butter in the microwave. While it's nice and hot, she turns on the blender, and then removes that cap in the middle, and slowly pours the butter in. It's perfect every time.

[@AninoffsMagister]

…so EXACTLY what he did here? Just the microwave instead of burner… 🙄🤦🏼‍♂️

[@JohannGambolputty22]

@@AninoffsMagister Relax dude, his comment is a completely appropriate explanation of a different technique.

[@AninoffsMagister]

@@JohannGambolputty22 how is it different? He uses the microwave to melt the butter? You could use a candle and it would still be the same thing. Blender hollandaise.

[@JohannGambolputty22]

@@AninoffsMagister Stop being obtuse. You sound ridiculous.

[@AirborneMOC031]

@@AninoffsMagister Relax x2 dude. If somebody uses a microsoft to melt the butter instead of in a pot sitting on a heater element, it is a variation on the technique. Just applying heat from strictly melted butter is different than applying heat from a double boiler. The reason I melt it in the microwave is I can stick the butter in the microwave at a very low setting with the probe inserted, set for low heat, and know when it rings that the melted butter is the temperature I specified i.e. 195 F., and then walk away knowing I don't have to worry about overheating and boiling the butter sitting in a pot on a gas burner. Works for me and for others. Might even work for you after you take a chill pill or two. You're welcome.

[@felipevalenzuela652]

Thank you, Chef. Your eggs Benedict made me remember a fantastic breakfast I had two years ago in Paris, near Sacre Coeur, with my daughter. Great memories!

[@conservativeladyofcaliforn3044]

Mine is from Hyatt regency in Newport Beach Sunday Brunch 🤩

[@irishcat5414]

Thanks again chef! I watched this video a long time ago and pulled it today to make my wife Eggs Benedict on Mother's Day. I had forgotten the amounts/portions for the Hollandaise Sauce. Love the emulsion blender technique. Works every time! Cheers Chef!

[@kaylevick7853]

This guy is awesome... Love the quirky pace and fun

[@shahbash2434]

this guy HILARIOUS JUST THE KINDA GUY YOU WANT AROUND AT AN AWKWARD FUNERAL

[@nickbachman663]

I just made this. First time ever making a hollandaise. Soooo good!

[@julietteyork6293]

I agree about tough, rubbery Canadian bacon and hard to cut English muffins. Your method, with brioche and Black Forest ham, looks much more delicious. Let’s establish a new tradition.🌷

[@lisayee7695]

I agree! I have always loved the traditional way, but I recognize now that I was forcing myself to overlook the mess and struggle of muffin and canadian bacon. I'll stick with canadian bacon on pizza, and beautiful soft ham for eggs bennie :)

[@michaelalbert6421]

Peameal bacon

[@lilianneknight3039]

Formidable Chef merci😊

[@juliegonzalez9843]

Thank you so much for this video and easy-to-follow instructions! My daughter loves eggs benedict!

[@lovvingd]

Hello Julie How are you doing today?

[@Jonsson474]

I never really take time when poaching my eggs. I watch the egg and touch it to feel when it’s ready. It’s quite easy to recognise when it’s perfect after you’ve done it a couple of times.

[@blackharley75]

His explanation of the differences between ham, bacon and Canadian bacon along with his sound effect after are what got my subscription 😆 great channel!

[@trentinrodriguez4620]

Tried this recipe yesterday, turned out perfectly. Thanks Chef ☕️

[@TranscenDaMental]

God Bless You! I love your energy, you are an amazing chef and personality!

[@stephenryder1995]

Chef is the perfect person to teach young American people to CELEBRATE the meal! CARE about the appearance of the food - the set of the table, the ceremony of the love the food and the meal itself represents...