How to make Hollandaise Sauce | Jamie Oliver

Perfect poured over asparagus, lightly steamed fish or over Eggs Benedict this is a failsafe recipe for Classic Hollandaise Sauce. Jamie also shares one of his top secret restaurant tips to guarantee a sauce keeps fresh and warm for hours!
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[@inappropriatecontent2589]

Thanks! Now my coworkers will never suspect I’m drinking hollandaise instead of coffee

[@mykec.selene8302]

Hahaha I'm laughing my heart out!!!

[@garryharriman7349]

😂😂😂😂😂😂😂😂

[@mxxxxmmm4650]

😂😂😂😂

[@qweenrebekkah5435]

😂❤

[@andreealevel28]

Omg😂😂😂😂😂😂 ! You made me laugh so bad!

[@margaretwotherspoon8351]

The flask tip is the best I have ever had, best ever Hollandaise I have ever made, and because there was no pressure to do it at the last minute it made my life so much easier. Thank you Jamie.

[@thediamondsetter6158]

My foolproof receipe - just use a high but in diameter small pot, that the stirrer gets in. Put everything except the butter in that pot. Heat up the butter until it bubbles. Than start the stirrer and add the butter. Thats it.

[@qweenrebekkah5435]

@@thediamondsetter6158why are ppl coming here to take away from his technique? Esp under a positive comment where someone is giving him thanks and telling how they love his method. It’s very cringe of you. 🫣🙄

[@Sagittariuz912]

Another method, if you don't want it to split, is to throw your yolks and cold cubes of butter into a sauce pan an stir on low to medium heat until it combines. That's the way I've always done it and it works every single time.

[@JamieOliver]

Fantastic tip - thanks Frank!

[@ΑλεξίαΓκούμα]

I 've read your tip after I was done with a bad sauce hollandaise following a recipe , not a video. I understand now that most important to care about is the temperature of yolks and butter to be mixed.

[@berean9191]

Excellent this worked perfectly

[@mayasl1339]

Do you still use lemon / vinegar?

[@holden6104]

Making hollandaise is easy. Making hollandaise while you're juggling toast, ham, and screaming kids, not so much.

[@iggypopisgod9]

Leave it to restaurants...its worth the $15...no stress...

[@X72Shadow]

Kinda defeats the purpose to learn so you can make it yourself, for cheaper and control what goes into your food.

[@monstermonty9074]

Well then this is basically for you then. Make the hollandaise sauce first without the stress of the other ingredients. In your case toast and ham. Put the sauce in the thermal flask to stay warm. And pour when you good and ready

[@NC2871926]

You've got a serious talent if you can juggle a toddler, toast, and ham!

[@jamm811]

Sounds like the hospitality industry to me

[@C_IT-kj3yw]

I am from Holland too and hope the best for your restaurants, thanks for sharing the recipe

[@aquarius4953]

Although its French name means “from Holland,” hollandaise sauce probably traces its origins to the northern French region of Normandy, where it was first called sauce Isigny, named after the dairy-producing Calvados town of Isigny-sur-Mer. Because the region was a stronghold of Protestant Huguenots who fled to Holland to escape persecution, the recipe may have reentered France from the latter nation, giving rise to its name.

[@angelapatterson3275]

Trying this in the morning, wish me luck because my hubby is looking forward to it!,

[@cheesiangng7210]

“Then I want to use some butter”, proceeds to put the whole block of butter in

[@Uxoriouswidow]

And doesn't even use most of it

[@HHHPedigrees]

He didn't use all of it not even close. Better to prepare too much than too little.

[@ianspencer3550]

Yep. I added the whole pat and it split. Next time I'll use a recipe with measurements.

[@SurrealisticSlumbers]

This sauce uses a surprising amount of butter

[@Ex0rz]

@@SurrealisticSlumbers Seems like your average restaurant grade recipe :D Lots of butter (and salt). The secret of making extremely tasty food...

[@thomasrogers8057]

Nailed it first try and made the best eggs benedicts for mothers day 😂😂 I'm only 14 proving how easy this is 😁

[@randobee]

Same

[@Jax.Scorpio]

You made this for mothers day a month ago? Todays mothers day

[@mrnorthz9373]

Im 12 and ima try this

[@venus5993]

masterchef made me think it was hard LOL

[@olinoi]

How long did you cook the eggs before adding the butter

[@iian_]

wow those yolks look really nice. Good quality eggs.

[@victorpapillon1487]

my caulk is huge

[@alexh6767]

3 egg yolk 1 tbsp vinegar 2 tbsp lemon 150g butter Melt butter Add eggs to bain Marie Whisk turns a bit yellow Slowly add butter while whisking Once all butter is in Add vinegar, keel whisking Then add lemon juice Pan of simmering water, add vinegar Drop eggs Wait till they rise Done Remember to fry the buns in the bacon juice, Don't forget to season with salt and pepper

[@shamikspatel]

How long can it hold for?

[@freckles8932]

Thank you

[@shellshock10]

@@shamikspateljust for the day…

[@MuppetNLL]

I am from Holland and I approve of this message.

[@rfendi_]

A rnold Hello neighbor 😊

[@ErikHoevenberg]

It is a french sauce though.

[@MuppetNLL]

Grammar nazi.

[@ErikHoevenberg]

ಠ_ಠ

[@MuppetNLL]

PRAYS KEK

[@NaturesCadenceFarm]

Those are the darkest egg yolks I have ever seen!!! Yummmmmn! 👍

[@vicw4522]

It's literally due to the food you give the hens. If it contains a lot of caroten, like carrots, sweet potatoes and tomatoes do, it will color their egg yolks darker. It's usually added artificially.

[@SuperIonman]

My eggs are darker than those 😂😂😂

[@SuWoopSparrow]

@@vicw4522Where is it done artificially? In Europe the eggs taste significantly better than in America.

[@vicw4522]

SuWoopSparrow you can extract caroten :)))

[@SuWoopSparrow]

@@vicw4522Well sure, but that would still be "natural" - natural food flavoring is typically extracts from food. My point is that the more orange the yolk, the better the taste, generally speaking. The only place where that hasn't proven true for me is America where, as you said, is made orange artificially/cheaply.

[@superdanman]

Thanks Jamie made this, this morning loved the thermos idea worked perfect. Made this so much easier and better than I could have done without this video...

[@scienceMicroguy77]

The wonderful naked chef has come a long way. You are one of my favorite chefs of all time right up there with Andrew Yager and Paul Prudhomme.

[@paulagaudet7528]

Putting the sauces in a thermos so you can make them ahead. Brilliant! I can’t believe this info never reached me before. With a societal move towards ketogenic diets, hollendaise sauce is a star and so yummy on everything. I served an eggs Benedict over chopped kale and thick cut bacon on Sunday with loads of hollendaise to give the kale some zip. Rave reviews!

[@jackiefuller3459]

Love kale

[@tjtampa214]

Wow! Shortest recipe I've ever seen. Love this stuff. 💜 Thx Jaime & very nice to talk to you and your Mum on the phone many years ago as I once solicited donations for The National Kidney Foundation here in Florida. You both were very gracious and friendly. God bless. 🌼

[@BenzoVodka]

Awesome, thanks for the tips. Nailed it on my first try.

[@ck7506]

In Germany it's "Spargelzeit" right now, white asparagus all around! And we eat it with sauce hollandaise, so I'll try making it on my own for the very first time with this recipe! Thanks Jamie!

[@cornkobcob]

Spargelwoche!!

[@nadiastone6422]

Jamie you're a legend!! Trying this tonight, wish me luck.

[@nadiastone6422]

Took me 4 tries but I did it!!

[@thomasgilpatrick9339]

Absolutely love your confidence in the kitchen, Jamie!

[@amos1678]

What a great tip on the thermos, thanks

[@bicemunsal3438]

omg i love the color of the yolks

[@1stBumbleBeeMaster]

Here is a little tid bit tip for you Jamie and any one else who reads this. Instead of using a round mixing bowl. You should be using a Pyrex heat proof glass jug. It has a pourer on it and saves spilling that awesome sauce down the side of the flask! Hope you have a happy new year! Stay safe!

[@JulieWallis1963]

Doesn’t sit in a pan if simmering water quite so neatly! I’ll stick to my (Jamies) way.

[@gemfire400]

Reminder that PYREX (all caps)is safer than pyrex

[@Gamehog4231]

Good tip for flavor is to add a dash of tobasco and paprika. I also like to add my acidity near the end when im done with my butter. The Paprika and Tobasco work really well as a flavor with the lemon juice.

[@annainsaudi218]

I have NEVER been able to make Hollandaise Sauce. I've tried everything and have always failed. I can honestly say that this method is no better than all the others I have tried. It is not fail safe. If this is it, I'm sticking to mayonnaise. I'm so frustrated that everyone else seems to be able to do it.

[@marwa7458]

get better at cooking then. your only going to get better with practise

[@JafuetTheSame]

this "bowl over a pot" method is way too complicated and finicky anyway, the trick is to firstly combine yolks with a bit of water (i'd say 1:1), then you can put them directly over heat source (whisking ofc) and they won't scramble. if they thicken a bit too much you just add a bit more water. then you add butter cubes and the rest...can't be more easy than that

[@annainsaudi218]

@@JafuetTheSame I'll try it. I've not even heard of that method, so maybe there is hope for me. Thank you x

[@Mr.Bubbllles]

PERFECT! my aspargus is ready to boil :)

[@JamieOliver]

Lucky you!

[@pemikir2181]

Thanks Jamie and foodtubers

[@Matthew-ir1ed]

i miss these kinds of videos from you, Jamie, i love it when you cook in your own home without trying to advertise your pot/pans, or your restaurant that i'll never be able to visit. By far your best tv show was Jamie at Home.

[@amyeades9327]

Matthew Hear, hear!! 😊

[@jeremyb408]

Well many have closed so you'll certainly not hear them advertised anymore. You will be missed, Fifteen ! That was a special place.

[@nuraanmarthinus3908]

hi Jamie you make everything look so easy. bless you💖

[@aL3891_]

i usually skip the double boiler and go for the straight saucepan method, i dunno, people say its more difficult but i find the double boiler give a false sense of security, it takes alot longer to get going but once it happens its just as quick to curdle,.. at least that's what i find :) just a regular pan and a small whisk or spatula (i prefer that to a big ballon whisk) and you're golden i also tend to use cold butter, atleast in part, its great for cooling down the mixture it becomes too hot anyways, lots of ways to skin that cat i suppose :P

[@natasakaleskovic1690]

I made my first sauce holandaise by your recipe and it is great!

[@Gianluca.02]

sixed time i tryed a Hollandaise and failed..Cooking is so much fun.

[@bohicasnafufubar]

Thank you. I never thought about using a thermos.

[@ashishbhatt3467]

It always amazing how genius people were in old age. This is so simple amd yet amazing recipe.

[@DieGrinsekatze]

i have a much easier recipe: mix 1 egg yolk with a tablespoon of lukewarm water, add a teaspoon of lemon juice, a pinch of salt. using a hand mixer slowly pour melted butter (about 125 grams, cooled down to lukewarm) into the mixing bowl and whisk it up to create a creamy hollandaise. to finish it, gently warm it up while constantly stirring on low heat. season to taste. works fine for me.

[@qweenrebekkah5435]

I like his way better. And it probably tastes better the less easy way. Quality matters to true foodies.

[@tuseau]

How is that easier..?

[@Chairmanmeow223]

All right these are directions if you’ve made holidays before it’s no problem but without specific temperatures and times it’s a little more complicated

[@opwave79]

Never thought to put hollandaise sauce into a thermos to keep it. Genius!

[@JamieOliver]

It will revolutionise brunch!

[@anewas9119]

Just to keep it warm short term

[@SaraHartHolistic]

Thanks! Great tips to make the perfect sauce 🔥✨

[@LazarkGaming]

The most amazing hollandaise sauce... Sounds like Ramsay.

[@abouttime837]

how did I never think about the thermal flask! things just got so much easier

[@JamieOliver]

Enjoy Amer!

[@ares12265]

I'll never forget how Gennaro pulled me out of the depression, showing how to cook a chicken with strawberry taste, the recipe does not have strawberries, the main ingredient is weather, or rather, lightning and thunderstorm. This was spectacular.

[@amyeades9327]

Андрей Рогачёв I never saw that. Do you know what the video was called?

[@stefanp1867]

Share the video lads, im curious now.

[@lesabooth5243]

I'm putting it on my salmon recipes. Love Jamie Oliver's show! 😊

[@Ann-tm5tx]

I enjoy making your recipes and my husband enjoys eating them. We just ate Yorkshire puddings with salmon and yogurt. Could I use this sauce instead of yogurt for my Yorkshire puddings? Thanks!

[@TheoneGodfather]

I used to eat breakfast at a hotel where I was taking some classes. The hollandaise sauce they used was somewhat sweet and the best ever. Unfortunately I’ve never found anywhere that makes it the way they did.

[@RedhairedMungo]

honey

[@adeledallasorr4736]

Add a touch of sugar to this recipe

[@shirleycastle5170]

Love learning from others , thank you for sharing

[@JamieOliver]

Enjoy Shirley!

[@RebeckaSarkozy]

You read my mind, Jamie! A few days ago I was wishing for a good hollandaise recipe to go with the salmon in my freezer! THANKS!!! :-)

[@majorka898]

Rebecca Sunnybrook the same! I meant to google for a good recipe but didn't have time so ended up without the sauce😂 thank you Jamie!

[@JamieOliver]

It's fate! Salmon, asparagus tips and hollandaise is SUCH a good combo!

[@RebeckaSarkozy]

You are my hero!

[@blackdeckbox]

Are you actually Jamie Oliver or is it someone speaking on his behalf?

[@markbernstein7230]

Boss of bosses

[@HowTasty]

Similar to mayonnaise...but with butter! Very nice, I'll try it!

[@asdfrozen]

Yup. Replace the butter with vegetable oil (or canola oil or olive oil) and you essentially get mayonnaise.

[@ashiply]

mayonnaise is made by room temperature eggs mot on the steam

[@ALaCarleneDishes]

This sauce is so versatile. Can be serve with many dishes :-)

[@fatihdemirkan4906]

it's looks so easy, i'll try asap. I wonder how its taste

[@emmaemma9211]

I'm so glad I found this videoooo

[@sophielederle5824]

How long can this be kept in the thermos flask before going bad?

[@MustiiDrums]

At my culinary school we used clarified butter to thicken the sauce, ive never done it this way

[@janetsimpson6590]

Jamie did say to take the solids off that leaves you with clarified butter

[@amguruprasath8037]

Yov Baba Bhaskar !

[@MrKujo-ky9hn]

You explain much clearer than Gordon

[@vaibhav-i3v2x]

So cool , when u through butter in pan 💫

[@mimoochodom2684]

Simple and YUM!

[@МиленаМаксимова-л6п]

Hello Jamie,you are the most inspiring chef.

[@luckyapple2655]

You mean it sexually though, don't you? 😂 😂 😂

[@Wanda_Jannette]

Casper Nederhand that's why when water is heating, your glass bowl shall not touch the water....you keep egg cool by whisking & add butter @room temperature after it has melted. A touch of Hungarian Paprika is very nice.

[@mistyisland343]

I believe Paprikas transcend borders, Miranda..

[@snehamohite9847]

wow...its looking so nice

[@HienTran-ln8cr]

Thank you Chef JO I knew you on tivi show since I was a young girl until now 46 years old Say hi from Vietnam

[@arieladelinechoo9845]

This is very good for keto diet. I make with 6 egg yolks and 250g butter and then you put in a flask and that will be my meal for a day with broccoli or baby sprout or cabbage. 😊❤

[@venessavillanueva2453]

I made some today first time, it was pretty good, but idk cause this is the first time I’ve acc eaten hollandaise. Taste yummy.

[@rosemaryvyslouzil6249]

Thanks for the tip

[@maximumsuccess8641]

Keep it Up Jamie

[@markwoldin162]

Superb presentation.

[@dinasimakova]

Going to try it for dinner tonight, lets see how that goes 😃

[@kombinatsiya6000]

HOW DID IT GO?

[@Ganeshaloukik]

Thanks ❤

[@jimpurcell]

Thanks for the Thermos® tip. Well done.

[@WilsonsAntonysince]

After a long time learned how to make the sauce

[@12stepsbeyondtheeventhorizon]

lmao he says "if you want to see the recipe for eggs benedict click the link up there" and points to the top right corner, where there's a video of Gordon Ramsay's Eggs Benedict with Crispy Parma Ham HAHAHAHAHHA

[@Yermawsrat]

Ha. Ha.

[@Jms2bond]

I'm gonna try it tomorrow morning 🤞

[@tamarasindik5508]

A lot of greetings from Germany from a Croat! The best you are in the world !!

Jamie is a legend.

[@KaceDee]

how do I store this hollandaise sauce? how long does it last before it gets spoiled?

[@pam9336]

Going to try this in the morning for my eggs. Hope I get it right

[@jodilake7201]

my favourite!

[@perfectdiversion]

They say you can't let it cool but I've put left over hollandaise in the fridge and used it the next day. re heated it and it was almost like it was when I made it fresh. not perfect but almost. didn't even split

[@crystalsunshine]

This is what I was curious about. I only cook for 3. I could half the eggs and butter but we always have leftovers anyway.

[@JamieOliver]

Nice work! You can also save a split sauce by whisking in another egg yolk with some more melted butter - it makes everything emulsify again.

[@dylanwadey3453]

Jamie Oliver what if you have no wine vinegar can you substitute?..Hi frm Australia...

[@loveinacanoe]

lemon juice

[@aussiebitchxxtruedat972]

loveinacanoe tar

[@elvinanazim5984]

Fantastic thank you Shef 😘

[@sitiaisyahmohdramli212]

Great recipe! Thanks

[@glennsargent3099]

how long will that keep in a flask?

[@ronymondal8643]

Thanks chef

[@AD-vj9vw]

About time we've been waiting for this for ages

[@JamieOliver]

Enjoy!

[@Gizgirl70]

As Chef John oF FoodWishes once said, "a hollandaise can sense fear". Thanks so much for this! x

[@JamieOliver]

Hahaha! Yes - don't approach a hollandaise with hesitation, you've got to be confident!

[@amberbehappy90]

Oh my goodness! your eggs look amazing. this is super helpful thank you ! looks super easy. im gonna try it :D

[@JamieOliver]

Enjoy Amber! Let us know how your sauce turns out!

[@fischraubart8234]

the best cook in the world :)

[@n.k.8242]

you are the best 🌸

[@JamieOliver]

N'aww you're the best Nesrin!

[@amyeades9327]

BIG love to you, Jamie! 💝

[@2024myyear]

I'm going to try this instead of buying the powder mix for hollandaise

[@ManojSahu-uc6ed]

He seems like a good cook.

[@rafiananta2865]

Thankyou sirr...

[@sam05_h3]

Beautiful Orange Egg Yolk

[@ChefMarkyMarkz]

idk why i had issues making this mother sauce in culinary school .looking back at it now it was soo easy to make . . .

[@bmack7762]

I clarify my butter, and I also use a little bit of lemon juice.

[@alkiruben639]

Love you Jamie

[@JamieOliver]

Big love Ben!

[@heyahowareu5908]

Who ended up making scrambled eggs? Because I did

[@andinarizkia]

It's possibly because your butter is too hot^^

[@TheFlexibilityMaster]

Your butter could be too hot or you might've heated them up too much in the double boiler. Make sure your water is on simmer not boiling. Also always keep whisking

[@ktkee7161]

@@TheFlexibilityMaster In my recipe book the yolks aren't even heated. I assume the whisking is seen as enough heat. What do you think of that?

[@liliam1437]

Lmao same

[@kirsteenniven5111]

Mine was vile. It seemed OK, but too thick, but a smidgeon of butter suddenly split it and I have no idea why. I don't think enough explanation was given to enable people to avoid mistakes.

[@williamheslop9244]

Great tip to use a thermos flask

[@danielblaney6973]

Did you add all of the butter?

[@TheLongjohntim]

Funny you mention asparagus as that's what I'm planning to use it on. Christmas dinner baked Cornish hen garlic white cheddar mashed potatoes and grilled asparagus with Hollandaise sauce. I haven't figured out what's for dessert yet. Any suggestions.

[@cauchy9246]

how do you tell if the eggs are ready to take the butter?

[@jackiefuller3459]

The thermos is genies.. from 52 year old cook 😊