How to Make Hollandaise Sauce | Rick Stein Recipe

[@matthewdobson5593]

A masterclass, in my opinion, as everything I do of Ricks works.

[@philharnett2884]

Beautiful. Exactly how I do it. But you've been doing it 20 years longer than me Rick. Been watching you for years. Thank you.

[@PJ-yj4bp]

Amazing masterclass!

[@danielvaughan4155]

Absolutely love rick! Been watching his documentaries for years! Going around the world seeing different food and history. Thank you for the recipe 👍🏴󠁧󠁢󠁷󠁬󠁳󠁿

[@HiAlisainWonderland]

Such a great and detailed recipe and explanation I’ve ever watched on KZbin. Thanks so much .

[@indhuskitchenandvlogs]

Great recipe in simple steps! clear cut and easy to remember!😊😊

[@cardiandrews2266]

Simple snd nice dinner. Love it 😊

[@Chefsafiyya]

Made me so happy watching you !

[@tonypilcher5773]

I've been waiting him for sometime now. Great cook and great tips. Never had a dodgy recipie. Now I'm feeling like a cook.😊

[@edsmith613]

Thanks Rick this is very helpful as i love cooking and i allways find your tips really helpful. Making the mashed potato with a cake whisk has really helped out a lot that was a great tip 😊😊😊

[@Soutpiel78]

Went to your Fistral beach restaurant last Sunday for a medium cod and chips...£17.95! Still a bitter memory

[@DrCrabfingers]

The absolute master of seafood...

[@George79386]

Hello stephen✋🏻

[@davidcooney9731]

Good video. There are many different methods for making a Hollandaise sauce. I do wish that you would have explained how to repair a sauce if the yokes had split. You take the sauce off the heat, separate another egg yoke into a clean bowl, and whisk in a heaping teaspoon of Keens Dry Mustard powder. Slowly whisk in the curdled sauce and continue on, back in the first bowl. This not only gives to a 3 yoke sauce (which you can add more butter to), but it's a nice addition with the mustard...

[@TheBlackJackPlayer]

u use supermarket spices ??

[@fredorji1]

hi Rick , can you make the hollandaise with ghee ?

[@tamanawilson9265]

Exactly what I would like to know 😅

[@JM-ll2vv]

i dont see why not

[@BlueJazzBoyNZ]

Id like a weight measurement for the egg yokes. There are small eggs and large eggs one egg yoke is an imprecise notation for a key ingredient.

[@stephenrawlings5984]

Medium eggs: 62-68 grams whole before separating out the yolks for Rick's quantity of butter.

[@cynt1111]

Come on Rick cooking on electric, didn’t realise you had electricity there😂

[@matthewhartt5887]

Whats with chefs and raw beef and raw fish?

[@stephenrawlings5984]

More flavour and softer texture.