BEST AT HOME HOLLANDAISE SAUCE w/ Portobello Mushroom Eggs Benedict

[@justjoelee]

the best hollandaise sauce I've ever had

[@demarcusreeves2038]

Can we get the brand of those plates.

[@SG-cu8kd]

@@demarcusreeves2038 OMG I was just thinking the same!!!

[@simtowntwins]

@@demarcusreeves2038 They mentioned that in one of the vlog, pretty sure it's a local company.

[@ZFG__Gaming]

You sure is a lucky boy 😉

[@pedrov7969]

Joe likes Ryan's sauce 🤠

[@dadtype2339]

Don't fear Hollandaise sauce, it senses fear lol, I went through culinary school a good 35 years ago, and believe me the first few times hollandaise sauce will hand you your butt and split, but keep practicing, keep making this absolutely try different things and shake it up, now I will say that making a successful hollandaise sauce by hand is a triumph feeling and a great workout too, lol, I've made hundreds upon hundreds by hand and it can be a disappointment for the new cook, but keep practicing and if it splits ad some warm water and whisk it back to health. The reason I'm telling you this is, I've since developed a nerve disease and I can't stand or whisk long any more and years ago I heard you can use a blender to do the work lol, and absolutely you can and I think this would be easier on the new cook, definitely try to make one by hand, and I make the classic, a dash of white vinegar, a pinch or two kosher salt and white pepper, two tablespoons of lemon juice, and some zest, and a tiny splash of white wine, all in the blender first lowest setting on and slowly drizzle in that hot butter, yes clarified butter will make the prettiest sauce, but I'm at home and usually it's just me enjoying one of these as my wife and kids don't like it, more for me lol, so I cook sort of like an Italian and not waste anything, and use all of the butter, it will make your hollandaise sauce creamier and if by hand it is harder to mix and not split, but I'm blender rolling lol, so I got a super helper on whisking. If you microwave to make clarified butter put a paper towel on top and below as well as something to catch overflow. And this help to keep the microwave clean. Or just melt a stick on the stove, it's not hard and room temp butter doesn't take long, skim top with spoon and just slowly pour off the clarified butter into another container the whey or milk fats will stay at the bottom, an ultra fine mesh strainer can be used but it's one more thing to wash lol. Definitely use unsalted butter folks. As for poached egg 3 min for me as 4 is a bit too close as it will continue to cook if not served right away at 4 min you will find a not so runny yolk, but at 3 min you got some time, I toss in about ⅓ cup of white vinegar into the water maybe 3 hairs and some air more lol (Ross reference) nice constant gentle whirlpool to help ensure egg won't stick on the bottom. I'm not saying all this for you who I know can cook just some helpful tips to others who might need the help, and honestly a good cook and or chef must love to continue to learn be open to see or hear what others are doing cooking is a journey that lasts a life time. Once you think you know all and are better than everyone else than you stop you learning journey and become a terrible cook and others will surpass you. I still pick up something from time to time by others and I of course do my part by helping others to cook. Escoffier would be proud! Thumbs up, and I just found your channel I'll subscribe, you remind me of my younger self! Looking forward to watching your channel grow!!!

[@anthonymb6356]

I know he won’t read or answer, but this is one of my favorite channel! The intro before the recipe, the explanation and demonstration are just amazing! Thank you Ryan 🙌🏾

[@RyanDeanDexton]

thank you!

[@helphasto]

some tips, not sure if you know or would like some advice. instead of using water to thin out your hollandaise, you can use the milk solids at the bottom of the butter, it will instantly thin out the hollandaise as you are making it, plus its adds more flavor compared to just adding water. Instead of adding vinegar to the boiling water, you can submerge the cracked eggs in a mixture of water and vinegar and sit for a little bit of time, and it will form a thin protective shell around the egg yolks, then add them to the boiling water, works well, less mess and you dont get a sharp vinegar flavor. i have used attika before but you can dilute white vinegar to do the same thing

[@simtowntwins]

Glad we're getting "consistent" content! YASS

[@robmarth2226]

pssssttt.... don't remind him, I think he just get carried away with Joe's pace.

[@EduardoHenrique-nd1ro]

Amazing video, Ryan! Thanks for sharing! Cheers from Brazil!

[@kathleenaberley8752]

I love watching you cook. Your tip on the swirling water for the poached eggs is a game changer for me. Every day is a school day! Thank you, Ryan.

[@lvceline]

That is honestly a work of art! That hollandaise sauce was absolutely stunning! Eggs Benedict is definitely one of my all-time favorite dishes, I love the different varieties out there as well. Super well done!

[@dylangrey4223]

That looks so yummy.The food is looking good too

[@pepep.823]

I like how you keep it real and not chef perfect, transmit confidence!

[@kimberlymerrill9892]

6:07 puppy!!! 🐶😍✨ the recipe looks delightful, thanks for a great video 😊

[@Jeffh206]

A++ My friend! That turned out perfect. You inspired me , so thats my next project. Thanks for sharing!

[@kylenishimura-whelan4738]

Great tip on how to make poached eggs. Need to turn down the heat, to make it perfect. And like the towel idea.

[@Jeffh206]

Beautiful my friend. I am super impressed with you skills in the kitchen.

[@2K1Y7]

Lots if love for Ryan. Not surprised.

[@jgcaba3173]

Love the fact he has a real, big kitchen now

[@gnmedjp]

Those look yummmmmy❤️

[@nikko__5850]

Thank you for this upload

[@MuthitaKabovndee]

Thanks for a great video ☺️

[@miguellehman6951]

Thanks Ryan..very well presented More recipes please

[@camillathy0009]

Okay so i am currently a student at a some sort of culinary school, but not as a chef, more as a nutritional assistent (a special educantion here in Denmark, where I am from) and not long ago, we had to make an hollandaise sauce too, fun to try out, and ours accidentally separated? ( i dont know the wrod for it lol) and our teacher told us, you can save the sauce my making a nex mixture of egg yolks, wrisk it up like before and then add it to the separated sauces, and boom sauce saved!

[@Al-of8wu]

Yes, finally something I can cook as well. It looks really good.

[@daviddisandro821]

looks great. must try

[@andrejk3429]

Would be interesting if you do a video about your herbs garden, How you take care of your herbs, How did you set up etc. :-)

[@pmikeymike]

O wow Ryan, that is delicious! Totally awesome big man, really nice!!

[@russelldubbs6838]

How do you know that he’s big?

[@jackiebrooks1138]

@@russelldubbs6838 Ryan is 6 feet 2 inches tall. He said so in one of his video, and he is 24 years old :)

[@jackbyrd5316]

Nicely done looks delicious

[@georgi6722]

his hair and skin are looking great

[@lobotomy1016]

So satisfying

[@RyanDeanDexton]

Glad you enjoyed

[@samlaw5959]

hey Chef, thanks for the content

[@kurtismith89]

The fresh herbs got me

[@jennastanley2897]

Yoo Ryan, what is the best baking sheet to invest in? I feel like so many are shitty and will warp in the oven or get rusty. Please recommend what ones you use or what to look for when buying. Thanks yo 🤙🏼

[@kaii456]

so coool! Where do you get the dinner bowls/plates? I love them! They see like such a great diameter!

[@FELIPEPEREIRA-ds7zr]

Os ovos poche ficaram perfeitos

[@wapsj9262]

Really great vlog. Keep uploading more👍

[@kavishkalakshan49]

Really need to work on that hollandaise 😢

[@iakovspirin2896]

beautiful

[@mumssimplerecipes4245]

Wow Wonderful!

[@gmsaizawl]

Can you prepare a meal for Jasper too 🐶

[@donnyt857]

Love this idea. 😍

[@arthurbridges3959]

Ryan, what type of eggs did you cook.? I have never seen a yolk with an orange color.

[@robertallen3628]

Boy your eggs sure looked better than my mother's......glad to see Joe liked his serving! I am sure Jasper got something better than his old sock! Those were some high elevation chives....and on a sunny Vancover day too!

[@jamesh7959]

Yum!

[@brandonkeithein]

wish you had more content with joe

[@69surf1]

Good job !

[@RyanDeanDexton]

Thank you! Cheers!

[@chrisk5651]

Like your hair especially here.

[@AjengYasmine]

Like first, and then comment, and then start watching👌 plus I dont even cook🙃

[@spanishDoll1]

Sweet

[@fernandodeboer224]

Pure awesomeness 🙏🏽🖖🏽✊

[@sharalli3112]

Awesome!! Thank you for doing a vegetarian recipe. 🌿

[@RyanDeanDexton]

Any time!

[@tammy-vl5if]

Don't u have to put vinegar in the boiling water to make the poached egg?

[@moontim4620]

How long did you leave the mushroom in the oven?

[@spanishDoll1]

I'm going to veganize this. BTW you are gorgeous and you cook, and keep things tidy. Awesome!

[@niko_gongora2673]

Greetings from Chile 🇨🇱

[@mylifeasjilll6962]

Can you make a vegan one

[@jeffersonpahunang5547]

What a nice food. I dont know if that is a food or an art. That looks too glamorous to be eaten. Oh i see jasper!

[@davidwhite160]

The trick with this sauce is temperature, and your inner arm is the best thermometer!

[@subarianEra]

Where can I get those plates?

[@JamieA242]

haha im english and the way you pronounced worchestershire killed me :D

[@jimobrien1875]

Thank You... you made vegetarian look delicious!

[@adam2dot0]

Poached eggs are best eggs and that is science. Thank you.

[@williameverett8605]

Love the vegetarian vids

[@guynicklin271]

Or you could use a hand blender and make it in less than 3 minutes like a BOSS!!

[@SprinkleofWilly]

I tried poached egg and failed. Gonna try these tips you've given again lol

[@RyanDeanDexton]

You got this!

[@mikenelson1624]

👍✨💫✌️😎

[@Ramury7]

and always remember.... (bls)

[@aarontheabc]

❤️👏

[@cristianocaravaggio2731]

Of course I’ll subscribe. I like that this is vegetarian

[@perfildopedro]

👏🏽👏🏽😊

[@neilmunro6683]

Hi this was great ...Have a look as Helen Rennies u tube channel on this. Their is a simpler approach with good results..Helen is a culinary instructor in the USA.. She introduced me to the widget for the honing rod.. Amazing channel very practical.. Kindness your way Lochness Scottish Highlands..

[@MaybeLily1234]

2:01 The whole egg is vegetarian I believe 🤔

[@navahou]

a microwave !!!! is this what they thought you in culinary school ? lol

[@georgeweatherford1027]

Hehehe. He said shrinkage. Hehe.

[@geraldynson753]

Just looking at your tattoo on your right. I’m a chef and I also have a snake on my left side

[@emercycrite]

Good lord you're beautiful. How are you not a model?

[@donnyt857]

🎊🎉🥳🙌 love the vegetarian. You could try some vegan recipes. You have been feeding your man a lot of meat lately. 😏 We don’t mind watching you eat 😏

[@RyanDeanDexton]

Good idea!! I am trying to schedule a vegan chef I work with for the channel currently 👀

[@donnyt857]

@@RyanDeanDexton 🤩exciting!!!! Looking forward to it.