Sauce Making 101~How to make Hollandaise~with Chef Frank

[@SoldierKai24]

Love how you explain things, easy to understand , your students are lucky

[@ProtoCookswithChefFrank]

Thank you! 😃

[@HermanVonPetri]

Me: So it's kind of like a mayonnaise but with butter instead of oil. Chef Frank: We don't want this to be like a mayonnaise. Me: Shows why I'm no chef.

[@BrettWB]

Same principle (emulsion) as mayonnaise, but different (lighter) consistency. You don't want to be able to spread your hollandaise on a burger bun.

[@ProudBerliozian]

The most obvious difference in the way hollandaise is prepared to the way mayonnaise is prepared: it’s cooked. The emulsion is the same, but whereas mayonnaise is raw, and denatured with an acid (usually vinegar, but could be lemon,) hollandaise is lightly cooked eggs and butter.

[@musiclove3165]

@@BrettWB If it would taste like hollandaise, which mayonnaise does not, I´d definitely spread it on my burger, if it´s in thicker consistency.

[@osver36]

First we get poached eggs, now Hollandaise, I can only expect we'll be making our own English muffins soon, so that we can make some From Scratch Eggs Benedict.

[@JakeLovesSteak]

And then he'll show us how to raise and butcher our own pig for the ham.

[@haroldhenderson2824]

Recipe for English Muffins, THEN you could make Eggs Benedictory from "scratch".

[@canebro1]

One can only hope!

[@lordsergal8783]

Try baijimou buns. You can pan fry them for added convenience.

[@RedRoseSeptember22]

Mmm I want some now ♥

[@cathycuttell9567]

I've seen many videos on hollandaise sauce, tried it and wasted a lot of butter and eggs. This video has me convinced to try again..

[@haroldhenderson2824]

When in doubt, use less butter. Too much butter and Hollandaise will "break" and become "oily".

[@can-i-go-now]

Same

[@SamMartin0]

Loving the 101's. Makes somewhat intimidating topics much more approachable

[@RedRoseSeptember22]

Same, I feel confident in being able to make some stuff now :D

[@charl_lee]

Frank, u sir, are a national treasure. Thank u for ur knowledge and time👌🏽

[@slepage95]

Thanks for the video! You should teach us all the mother sauces!

[@RedRoseSeptember22]

Agreed!

[@saratoga4126]

Last time this channel has 9k subs now it's 50k congratulations Frank

[@RedRoseSeptember22]

Over 60k now ^_^

[@AstroDenny]

Great vid, Chef Frank! There really is nothing like a good hollandaise. It's worth noting that it does not reheat very well and if you need to prepare it ahead of time, put it in a thermos.

[@syedrehanfida]

Thank you for putting ingredients in SI units in the description!

[@arealhuman3677]

I found Frank’s KZbin channel.....I can finally die happy

[@PostImperfect]

So excited! I've always been intimidated by it, but hope to give it a try now :) PS: I love the terrible in your eye when you say something that makes your wife smile!

[@akoilady9097]

First encountered you from the Tasting History video. Now I have finally subscribed. I appreciate how you demystify cooking techniques.

[@Scootermagoo]

I'm glad you have your own channel, I'll just settle in and enjoy.

[@michaelz5633]

Frank is the best instructor I've ever seen

[@davidbarnett8617]

One thing I really like about these videos is Frank is demonstrating basic cooking techniques that only take ten or fifteen minutes to prepare. Often, people are intimidated by the time they think it takes to properly cook at home. There is a lot to learn and Frank is great at teaching!

[@andrewetherton3107]

As always, nailed it! Love watching you make "hard" things simple

[@TwilightLink293]

I make my own Hollandaise and was never entirely sure how long to whisk my eggs before I add the butter, I just eyeballed it. Thank you for the approachable tutorial!

[@jaredhigh6810]

Would you be willing to do the basics of cooking series? Kind of like classes, your such a great teacher I think a lot of people could improve their cooking skills greatly just by watching you.

[@Itwaspatricia]

I'm really happy I found Frank's account, now I feel like I'm only some videos away from being a Chef as well. How long can this hollandaise sauce last in the fridge?

[@ProtoCookswithChefFrank]

It doesn’t store at all. Make just enough that you will use in one sitting.

[@rileycannon7433]

yes frank needs more recognition

[@jeeping32810]

Smashing the instructions Frank. You are really giving technique a new name, and we dig you for it! I would like to see easy giant sheet tray biscuits... no rounds, just a giant sheet tray and you get like 30 biscuits...

[@kedmark]

Thank you I’m ready to give it a try!!!

[@sneezyIce]

I made your poached eggs the way you taught, and it came it out perfectly!! So thank you :) I'll try to get the hollandaise sauce technique down so I can finally make myself a real eggs benedict!

[@ProtoCookswithChefFrank]

Wonderful!

[@ThePrimeMinisterOfTheBlock]

Thanks chef, muchly appreciated! Between this and your vid on poached eggs, I may never need to go out to enjoy an eggs Benny ever again

[@Kris-cp3tz]

I cant wait for your vids on the rest of the mother sauces and some secondary ones

[@Novedrake]

Wow, making hollandaise sounds like...whisky business. Ok, I’ll see myself out.

[@coreybohler9874]

Joshua Weissman approves.

[@lordsergal8783]

Spent a good 10 seconds wondering what whisk(e)y had to do with it.

[@GebhardLied]

What an appropriately saucy comment...

[@Scootermagoo]

Good please leave the egress is this way, do you need help?

[@RedRoseSeptember22]

Don't go :(

[@digibro2107]

Bless You should probably make a cook book, could accompany these vids.

[@partyontheobjective]

I'm pretty sure Larousse Gastronomique is the book you're looking for.

[@omikronweapon]

if the point is to learn from Fránk, some other cookbook ísn't what they're looking for. Although I guess a big part of Frank's and his teaching method's appeal will get lost in print anyway. It'll just turn out to be a standard cookbook, but with pictures of Frank in it. Isn't his channel a cookbook in its own right? I have several cookbooks, but they don't stimulate me to try like these videos do. In videos I get to see exactly hów the techniques work.

[@inception1o1]

Great video! Thank you for enabling my Hollan-days! (Hey youtube algorithms! This video needs more cred!)

[@lauriephilipmichaels120]

Chef Frank, you made this approachable. Bravo.

[@Gaddman01]

At last a full proof recipe. Mine always split or separated once beginning to cool. Never added water before, this works a treat. Great thanks.

[@mitzihixon2592]

Thank you Frank.🥂

[@tinat7004]

I just made it for the first time today but I really wish I had seen this video first. It came out good but I think it could’ve been better and certainly easier had I seen this. Thanks, because I’ll save it for next time I make it

[@korayciftci640]

Frank, you are #1 chef for me. I love your work, keep doing what you do and have a nice day.

[@lindarichie2585]

Thanks chef ! I will try it !

[@statters]

Excellent video thanks. Are you planning on making '101' videos for the other four Mother Sauces?

[@kittycat888]

Hi! Just found your channel thru an Epicurius video. I am learning so much from you. You are so entertaining and funny too!! I have subscribed! Thank you!!

[@jetizon]

please we need an episode on how to make pickles. I just saw the epicurious video on 4 levels of burger making. frank made pickles. we need this to survive in quarantine and to rise out with a skill that will make mankind stronger.

[@ackieandorangie9115]

Thank you Frank, will heed to your tips & tricks. Am excited to try this sauce with my souffle pancakes, egg & bacons. Cannot wait 😺

[@lz1094]

I will never forget the pain in my arms when I had to cook Hollaindaise for 100 people for the first time. over an hour of whisking... still the most satisfying thing to do

[@wwoods66]

Good God. That's what blenders/food processors were invented for.

[@RedRoseSeptember22]

I don't think I've ever had Hollandaise sauce before :o looks quite tasty though!!!

[@ryankingsbury8638]

Frank! I love your videos, I’m no pro but everything I have seen you in has helped me a ton! Great work, keep it up!

[@tomf3150]

Oooh hollandise sauce, perfect on filets of sole. Thanks chef.

[@ProtoCookswithChefFrank]

You bet!

[@dwaynezilla]

👍 for posterity! that sauce looks delicious, and i was wanting to learn to make hollandaise last weekend but I didn't. And good thing! This is a great vid that demonstrates it and gives some real pro tips while doing it with no fluff. So good.

[@sunilramkissoon5982]

Love you Frank.

[@OurKitchenClassroom]

You're making my mouth water with all that gloriously golden lusciousness, Chef!!! 💜💜💜 You forgot to mention how amazing this sauce is when spooned over poached eggs or blanched asparagus, though! Now all you need to do is upload your favorite techniques for English Muffins and Smoked/Cured Salmon. Then you'll have the full and complete series for the BEST DISH EVER!!! 💜💜💜

[@serenityholmes9055]

Happy belated birthday frank love from Trinidad and Tobago

[@spicymaple7069]

Excellent video , I cant wait to make this weekend with poached egg!! .

[@MitchAboutGames]

One of my favorite sauces to make! :D

[@NeilGirdhar]

Yes! More versatile techniques!

[@DSS-mp3yc]

First time I saw hollandaise done in a double boiler. Great idea because mine always clumped on direct heat.

[@arekushisuito7296]

You should make some apron merch I'll totaly loved it

[@AcidifiedMammoth]

That thumbnail is SOOO CUTE! Awesome vids!

[@ancamg]

Hi Chef Frank! I prefer you to other more famous chefs! Lovely explanation! I also used bain marine for merengue. But now I have some mobility issues , so I think an electric whisk might come in handy..

[@valentinasintic2801]

Thank you for adding metric units

[@ProtoCookswithChefFrank]

No problem!

[@martinsilberman7893]

Frank! I´d love to see a recipe with wholemeal flour!

[@charleshickox4002]

Soooooonice

[@guitarfreak1711]

another greaet video from frank

[@ProtoCookswithChefFrank]

Glad you enjoyed it

[@mell5720]

I always break my hollandaise. Hopefully I can get it right this time 🙏 Thanks for the recipe!

[@eoincorcoran9220]

Hi Frank, I'd love to see a video for Mac 'n' Cheese!

[@ProtoCookswithChefFrank]

Noted!

[@courtneyheron1561]

Thank you

[@ColinRichardson]

WOW... What timing!

[@ianrhile]

Great video, Frank.

[@Elazul2k]

It's true! Once I learned how to do this I started looking for excuses to make the sauce. Though I do it in the blender when making larger amounts because it's easier than whisking my arm off haha...

[@Sobe2305]

Hi Chef Frank, how does this sauce store? Would I have to whisk it upon taking it out of the fridge if I do store it? Thank You

[@matthewnakhla]

this is a sauce you can't hold cold or hot. it is actually held at room temperature in restaurants. if you get it to hot it will separate. this sauce is best prepared for when you need it, not to prepare a day ahead of time.

[@Sobe2305]

@@matthewnakhla Darn, i was hoping to have a great sauce held in the fridge. Thanks for the quick reply.

[@bluegypsyhomestead]

That is a beautiful sauce

[@SnazzyZubloids]

Frank controlled the salt pretty well in this episode.

[@busterandloulou]

The way I do my hollandaise is by using softened butter and up to 1/3 cup of boiling water. I use 3 egg yolks, 1 stick softened butter, lemon juice, 1/3 cup boiling water. I put softened butter in bowl with egg yolks and start whisking then slowly add boiling water (1-3 tbs at a time). I continue to whisk until temp is 160. With this method the emulsion will hold up to 10 hours .

[@isaacb4229]

I like watching these videos to see chef Frank just yolking around. I was't going to watch this video. I got yolked into it. Whisking is an arm workout. Make a lot of this sauce and you'll get seriously yolked.

[@OnPointContractors]

Thanks!

[@ProtoCookswithChefFrank]

No problem!

[@michtesl1850]

I like chef Frank's cooking videos! I also like him in his wrestling videos under the nickname The Big Show. 🤣

[@partyontheobjective]

Thank you, Chef!

[@Darkvictorious]

I’m not sure if I failed. However it looks more of a butter sauce than the pale yellow, but there is no scrambled eggs which is a plus in my book. It’s just a bit too strong yellow/orange so I’m betting on using too much butter however I’m going to try again to see if I can improve the sauce with your advice. Thank you!

[@StarkoftheNorth]

Hey Chef Frank. I would be very interested in your opinion on chef knives vs. Santoku knives. I see chefs use both and I would like to hear your take on it

[@ProtoCookswithChefFrank]

I like them both but, find myself gravitating to chef knives for the most part.

[@wondernutts]

This was a great addition for your poached egg video too! Oh yeah.... I think you should name your meat grinder Walter... I don't know why.... Maybe because it's so close to salt... Like salty Walter... But that sounds like an adult film

[@Trsshpandasa7867]

ooh nice video! this is so informative!

[@erikbailey2525]

Do you have videos on the other four mother sauces?

[@ProtoCookswithChefFrank]

I will do them eventually

[@erikbailey2525]

@@ProtoCookswithChefFrank looking forward to it!

[@dadankracoon4060]

Yes

[@omikronweapon]

definitely going to try this one. Clear video as always. Though I kinda missed a (short) list of dishes to use this with. [edit]thanks for the metric measurements! I realised too late that a cup isn't the same volume for every ingredient. Though I didn't really mind having móre pancakes than I was aiming for xD[/edit]

[@omikronweapon]

for fellow metric users: get yourself some site where the conversion factors in the specific ingredient. www.thecalculatorsite.com/cooking/cups-grams.php

[@TorkelBurger]

I appreciate seeing this. Great video! I've used the same technique in the past for larger batches to serve with Holiday meals. Tried the blender and ended up with soft peaks. :-/ I hate to ask this referencing another chef's technique and video but thought you might be able to answer the question/predicament I've been in: Within the last couple of years I have used "Chef John's Easy One Bowl Recipe" for Hollandaise on small batches (family of 3). When I try to use his non traditional technique for large batches, comparable to the batch you made in this video, it will break. Is there a reason, or is it my lack of experience making large batches with a niche technique that the sauce would break?

[@SaviourSword995]

Great video man 👍

[@thebrightside7015]

ok this may sound crazy but im in school but was thinking of how to boom up a cheap meal and wondering if its possible to make a hollandaise sauce that i can drizzle over fries.. i figure make the sauce with a cheese to make a cream add diced spam cause you know "dollar tree " and some diced chives. what do you think and how would you change it up as for the cheese not sure but thought id swap cheddar for gruyere, halloumi or goat cheese sprinkled with a lil nutmeg..

[@Fishingbayarea]

lorenzo and frank should make a show together

[@superjoe7]

Hey frank Big whisk vs smaller whisk? Which has more control? which makes you put in more effort? It seemed that the whisk you used was way too big for the bowl used. Is it worth it to have multiple size ones? Then the question of Silicon Vs stainless...

[@ProtoCookswithChefFrank]

you can use either size you want. I have multiple sizes. I feel the larger whisk give me more control with less effort. I don't own any silicon whisks just stainless.

[@Drazcmd]

Would the same ratios work for smaller portions? Maybe a 1/3 portion to use exactly one yolk?

[@amateurshooter6054]

Thanks Franks

[@twoxsl857]

Frank is the best boi

[@HowToCuisine]

Perfect hollandaise sauce! 😊 I have to confess, french chef here, and I make this sauce almost every time 😂 Except that I am making it in a blender, not by hands 🙈

[@supernautistaken]

I'm excited to figure out hollandaise, it has been a long time coming. But I can't abandon my bread making disaster...and I need to finish my kitchen remodel...maybe I'll get some powder...you know, ...for comparison

[@TwiLightVids]

Afraid to make??? Not when Frank is in my corner!

[@mw3847]

My technique was very similar to yours, obviously because it is a classic. The main difference is adding water to the yolks. I've always liked it a bit thicker but that is more dangerous and requires more close attention because you cook it more. Is thinner actually more correct or is it a preference thing?

[@barry4967]

How much less butter can we add and still have it be really good? Half? 1/4?

[@trinashinead]

Thank you chefff💕

[@ProtoCookswithChefFrank]

Any time

[@wicketewok5857]

That thumbnail looks like you are about to dive into a bowl of pudding! I'm jealous. Keep making the great content!!

[@ayshe7277]

Hi Chef Frank, I love your work. Just wondering how to keep hollandaise? Is this something that you can do(?) I’m not sure. Let me know, you’ll make my day! :)

[@ProtoCookswithChefFrank]

It does not keep well. I suggest to make only what you think you need.

[@ryanolson9180]

I wish the hoodie said “I control the salt.”

[@mikesolomon5584]

I'd buy one.

[@TheMrCC21]

Psst. It's a bunny hug. Hoodies have zippers.

[@RedRoseSeptember22]

@@TheMrCC21 I personally love the pull-over hoodies with front pockets to stick my hands in ^_^ no zipper needed.

[@ancamg]

Less salt!

[@norogre]

Hey Chef Frank! First, congrats on the awesome channel! A question I would like to ask: what recipes do you recommend that would use the egg whites discarded from this recipe (and so many others)?

[@sebastiaanlampo]

Try meringue. I'd make it into Merveilleux or something like that.

[@ProtoCookswithChefFrank]

you can make meringues, pignoli cookies, macrons, pavlovas

[@Drazcmd]

@@ProtoCookswithChefFrank Chef Frank, what do you think about doing a meringue/pavlova recipe video some time? I keep trying to make them but can never get it quite right

[@Chosenorc]

Could you please make some Arnold Bennett omelette?

[@danielgill797]

Can you make this a few hour a head, like before going to bed? So that you don’t have to make it in the morning or would it split in the fridge?

[@ProtoCookswithChefFrank]

You cannot. It solidifies in the fridge and It doesn’t reheat well.

[@NotHPotter]

So I always envision hollandaise sauce as this almost lemon curd-yellow hue, but I've also recently seen a lot of hype regarding eggs with more orange-y yolks as being richer in flavor. Would those eggs have an impact on the sauce, and was a hollandaise traditionally darker in color?

[@martinschulz326]

Well. I am from Germany. An I live my white asparagus with sauß hollandaise.