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How to make Hollandaise Sauce | Jamie Oliver


I’m going to give you a great recipe
we’re going to make the most amazing hollandaise sauce but it’s going to be
easy and I’m going to show you how you can keep it without splitting it okay it
starts with two very good eggs and we’re going to remove just the yolks okay now
the egg whites you can use for a lovely meringue so the egg yolks go to a
heatproof glass bowl then here I’ve got a pan about an inch of water and I put
the bowl on top and I do not want the water to touch the eggs because it will
overheat and you’ll get scrambled eggs and we don’t want that
add a little swig of lemon juice or white wine vinegar just a little
tablespoon and whisk that up to make it fluffy and pale it just takes a couple
of minutes then I want to use some butter I want to put a pack of butter in
here guys because I’m going to make enough hollandaise for about six people
I’m going to put it on a heat and we’re just going to melt it okay so as you
whisk the egg yolks is going to start to double inside you’re sort of par cooking
the eggs and now the eggs are kind of ready to hold and emulsify fat in this
case we’re using the melted butter slowly adding the butter
if you don’t whisk constantly you’ll have too much fat and it will split you
can see it’s thickening up nicely as you’re doing it have a little taste YUM
I’m going to add a little bit of salt a little pepper just get a good
old-fashioned thermos flask right and preheat it and then pour that away and
this is the best place to put a fantastic hollandaise sauce get your
sauce and just pour it in it’s going to stay warm for two hours and it’s the
best tip that you could get oh look I’ve just gone over the rim and in kitchens
we use thermos flasks to keep these fantastic sauces like bearnaise, hollandaise that are held together by egg and heat and
fat the thing about these sources is it’s so delicate so silky it’s so good
with things like asparagus new potatoes, you know steamed fish even
grilled chicken amazing so there you go guys classic hollandaise sauce made with
love and care there’s so many things you can do with that even the eggs benedict
and if you want to see a recipe for that just click the link up there but there
you go thermos flask brilliant tip Happys days.

Randall Smitham

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100 COMMENTS

  1. Doctor Diesel M.D. Posted on April 4, 2018 at 2:08 pm

    Love me some Jamie Oliver. Only thing I would add is a bit of cayenne to give it a kick. Love the thermos idea.

    Reply
  2. Ada Lee Rose Posted on April 22, 2018 at 4:44 pm

    Didn't work 😦

    Reply
  3. Bmack776 Posted on April 23, 2018 at 8:48 pm

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

    Reply
  4. Jon Eckrich Posted on May 11, 2018 at 8:17 pm

    Thank you!!

    Reply
  5. Samuel Blades Posted on May 13, 2018 at 8:04 am

    It split 🙁

    Reply
  6. hertzkasper Posted on May 13, 2018 at 11:56 am

    What the…. totally wrong. A sauce Hollandaise is made with white wine+egg yolks+spices+lemon juice and gets finished by adding butter lard.
    Stupid Brits!

    Reply
  7. summers3003 Posted on May 18, 2018 at 12:02 pm

    tht looks too watery

    Reply
  8. TheIoana360 Posted on May 19, 2018 at 4:16 am

    How much butter?

    Reply
  9. arief iman santoso Posted on May 21, 2018 at 9:40 am

    That looks scrambled a little bit

    Reply
  10. A La Carlene Dishes Posted on May 26, 2018 at 2:47 am

    This sauce is so versatile. Can be serve with many dishes 🙂

    Reply
  11. TheCitizenKane1 Posted on May 27, 2018 at 1:21 pm

    How long can we keep it for?

    Reply
  12. Jiggalicious27 Posted on June 4, 2018 at 1:13 pm

    i blend my sauce in a ninja or blender its good thanks

    Reply
  13. warjdani Posted on June 8, 2018 at 2:48 pm

    What does a split sauce look like?

    Reply
  14. Derpy Redneck Posted on June 9, 2018 at 3:48 pm

    That deep color in that yolk shows high amounts of vitamin A, carotenoids, vitamin D, omega-3 fats, vitamin k2 and GORGEOUS other antioxidants.

    Reply
  15. FischRaubArt 823 Posted on June 11, 2018 at 9:44 pm

    the best cook in the world 🙂

    Reply
  16. Jesse Zhong Posted on June 15, 2018 at 6:11 pm

    they have raw eggs

    Reply
  17. david papworth Posted on June 24, 2018 at 2:15 pm

    nice one Jamie your quality mate!

    Reply
  18. jmatthew 343 Posted on June 26, 2018 at 12:09 am

    2:02 made me cringe

    Reply
  19. jon pire Posted on June 26, 2018 at 2:51 pm

    Easy simple to make, but the amount of butter…jezzs. nice vid jamie ty.

    Reply
  20. Ѵαltrчх Ԍαmíng Posted on June 26, 2018 at 5:38 pm

    What does love taste like in the recipe???

    Reply
  21. Simon Østergaard Posted on July 1, 2018 at 7:58 pm

    Boring, shallow and non-educational.

    Reply
  22. Daniel Dcosta Posted on July 23, 2018 at 1:39 pm

    I was taught this by my college chef…. It looks simple but it isn't

    Reply
  23. KSok Posted on July 30, 2018 at 5:38 pm

    Did he put the whole Butter in?

    Reply
  24. DovahStud Posted on August 5, 2018 at 10:41 pm

    1:51 THAT'S WHAT SHE SAID

    Reply
  25. Armando Carrillo Posted on August 9, 2018 at 3:30 am

    Not bad…. But Gordon Ramsey's way is way better.

    Reply
  26. Ryan Carr Posted on August 14, 2018 at 3:45 pm

    I just saw an episode of The French Chef with Julia Child, and she says thickening over direct heat is easiest way, and the other ways, like what Jamie Oliver is doing with the bowl, just prevents you from knowing what's actually going on and he doesn't even use lemon juice but he says it's a "classic hollandaise". I would be more inclined to do it her way. lol

    Reply
  27. Jim Purcell Posted on August 17, 2018 at 3:38 pm

    Thanks for the Thermos® tip. Well done.

    Reply
  28. N. Holbrook Posted on August 20, 2018 at 3:33 pm

    Well, its not bad but there isn't an either/or with Hollandaise – it is lemon juice, NOT vinegar. Vinegar is not a substitute.

    Reply
  29. RexyFan Posted on September 1, 2018 at 9:57 pm

    Did you end up using all that butter or did you stop half way after your taste test ?

    Reply
  30. Linda T Posted on September 3, 2018 at 12:31 pm

    @Jamie Oliver, love Hollandaise but it's only me that does. Can you freeze this?

    Reply
  31. Ben Voytko Posted on September 9, 2018 at 2:53 pm

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

    Reply
  32. Kat Sam Posted on September 10, 2018 at 8:33 pm

    I would eat just the sauce

    Reply
  33. damian kajzer Posted on September 12, 2018 at 5:59 pm

    he got it over the rim on purpose didn't he?

    Reply
  34. Elvina Nazim Posted on September 13, 2018 at 7:34 am

    Fantastic thank you Shef 😘

    Reply
  35. The Bradford Millers Posted on September 15, 2018 at 2:24 pm

    Can I keep it in the thermos for 5-6 hours? I want to make eggs benny for a work potluck but want to make the sauce beforehand.

    Reply
  36. luke polidano Posted on October 8, 2018 at 10:02 am

    This wasn’t fucken helpful at all…

    Reply
  37. yoniguni Posted on October 21, 2018 at 1:04 pm

    Where is the link !! Where is the link !! The linkkkkkkkkk ???

    Reply
  38. Chad Faulkner Posted on October 27, 2018 at 2:39 pm

    Jamie just gone over the rim…

    But that's none of my business.

    Reply
  39. talk pretty Posted on October 30, 2018 at 8:13 am

    Ah. The thermos. Of course!!

    Reply
  40. paul ducharme Posted on November 9, 2018 at 8:40 pm

    Now why didn't I think of that when chef for brunches (thermosed Hollandaise).
    We were also taught to put a couple of drops of tabasco and white pepper if you don't want little black dots in the sauce.

    Reply
  41. Randi Behrends Posted on November 10, 2018 at 6:30 am

    wonderful video. 🙂

    Reply
  42. Mark Mendoza Hernandez Posted on November 12, 2018 at 4:59 am

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

    Reply
  43. Static Core Posted on November 12, 2018 at 9:13 am

    thanks jamie ur the bestttttt. owoowowowow

    Reply
  44. Annainsaudi Posted on November 20, 2018 at 7:20 pm

    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.

    Reply
  45. Nick Zalan Posted on November 29, 2018 at 4:05 pm

    Where is the white wine?

    Reply
  46. Joris Pape Posted on December 4, 2018 at 11:31 am

    Zit nog wit aan

    Reply
  47. John Skiggs Posted on December 6, 2018 at 11:07 am

    Thanks Jamie 🙂

    Reply
  48. J-Mac's Amateur Kitchen Posted on January 7, 2019 at 5:38 pm

    Haha the editors were like we're not putting a link in there Jamie

    Reply
  49. Nadia Stone Posted on January 10, 2019 at 6:26 am

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

    Reply
  50. Stephen Parkinson Posted on January 25, 2019 at 10:50 pm

    Where’s the link?

    Reply
  51. Moo Poo Posted on January 28, 2019 at 12:02 am

    I feel so stupid for messing up this sauce

    Reply
  52. Andrew Kat Posted on February 3, 2019 at 9:00 pm

    ayyyyyyy havent checked jamie in years, randomly came across him today, and foken hell he got old

    Reply
  53. iam Posted on February 5, 2019 at 12:13 am

    Beautiful Orange Egg Yolk

    Reply
  54. Lean macht TV Posted on February 7, 2019 at 9:13 am

    Ich habe vor kurzem auch Bearnaise Sauce gemacht und wollte nun schauen, wie das andere so machen!
    Jamie Oliver ist natürlich der Meister! Echt super Video! Hat mir sehr gefallen! 😀

    Reply
  55. TheoneGodfather Posted on February 17, 2019 at 3:18 am

    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.

    Reply
  56. Ūla Vasiliauskaitė Posted on February 18, 2019 at 12:18 pm

    OMG!!!
    This sauce is SO good!!!

    Reply
  57. Jaysin 69 Posted on February 19, 2019 at 12:29 am

    Is two hours in that flask the longest you can keep hollandaise?

    Reply
  58. jose garcia Posted on February 21, 2019 at 6:50 am

    And where is the white wine?

    Reply
  59. Andrew Church Posted on February 28, 2019 at 6:33 am

    What is correct proportions of butter in grams per yolk?

    Reply
  60. Mary Kroeker Posted on March 5, 2019 at 6:31 am

    How much butter for the two eggs?

    Reply
  61. Lea Smith Posted on March 16, 2019 at 7:15 pm

    And he missed the rim. The just annoyed me a little 😂

    Reply
  62. SID TV Posted on March 20, 2019 at 1:08 pm

    Wow, this looks so good !! I recently made my version of Eggs Benedict with Turkey Bacon, feel free to check it out and would love to know what you guys think, thanks.

    Reply
  63. MANISH KUMAR world Posted on March 23, 2019 at 8:57 am

    Great cheffy

    Reply
  64. Blu Brin Posted on March 28, 2019 at 4:53 pm

    So hollandaise is just egg yolk and butter?

    Reply
  65. Turtle Feets Posted on April 30, 2019 at 1:43 pm

    How is it with the temperature? Is there a risk of salmonella?

    Reply
  66. Háiangku海翁龜。Tâibûn台文 Posted on May 11, 2019 at 3:10 pm

    So it's not a drink.

    Reply
  67. Colin Graham Posted on May 19, 2019 at 11:59 am

    Couldn't understand a thing he said

    Reply
  68. Dina S. Posted on May 21, 2019 at 2:32 pm

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

    Reply
  69. Aisha S Posted on May 21, 2019 at 10:40 pm

    250 grams of butter 😲 really for two yolks 😵

    Reply
  70. DisgsustingWeeb Posted on May 25, 2019 at 2:01 pm

    Not easy at all asshole

    Reply
  71. Venessa Villanueva Posted on May 30, 2019 at 9:10 am

    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.

    Reply
  72. Cyrill Martin Posted on June 2, 2019 at 2:49 pm

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

    Reply
  73. Zeek Street Posted on June 8, 2019 at 3:19 pm

    Just made it, it came out creamy but then thickened. I just added water. Thanks mate

    Reply
  74. Hurtz Burtz Posted on June 9, 2019 at 4:30 am

    Wouldn’t thicken…..whisked it for days

    Reply
  75. Tamara Šindik Posted on June 20, 2019 at 5:01 pm

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

    Reply
  76. Ben Roberts Posted on June 30, 2019 at 6:10 am

    holand eyyyyyyyy ssssss

    Reply
  77. Gerard Jones Posted on July 7, 2019 at 4:54 pm

    Milli vanili of food, then it all fell apart.

    Reply
  78. Gerard Jones Posted on July 7, 2019 at 4:58 pm

    Wrong.
    Add some water to the yolk first.
    Clarify the butter first.
    Proceed.
    Oliver is not a trained pro, he's just a tv face.

    Reply
  79. Paula Gaudet Posted on July 9, 2019 at 8:46 am

    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!

    Reply
  80. Angela Patterson Posted on July 27, 2019 at 11:49 pm

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

    Reply
  81. Nam Sung Hae Posted on July 28, 2019 at 8:24 pm

    no lime juice?

    Reply
  82. Niall Asyraf Posted on July 30, 2019 at 1:57 pm

    Im try it, but the taste is suck

    Reply
  83. Daniel Blaney Posted on August 10, 2019 at 11:38 am

    Did you add all of the butter?

    Reply
  84. 19hoggy66 Posted on August 20, 2019 at 9:28 am

    Thermos flask great idea it works

    However this video implies you use a whole block of butter to two egg yolks – nope it makes the hollandaise to thin and it splits trying to add all the butter – 4 attempts and looked up the recipe on the BBC page 125g butter [1/2 pack] two egg yolks finally it worked

    Oh and use the immersion blender method in the end as wasted so much time [and ingredients] after trying to follow this method!

    Now what to do with a jug of butter and split egg yolks and lots of egg whites!

    Reply
  85. Anže Peternel Posted on August 28, 2019 at 6:53 pm

    Jamie is a legend.

    Reply
  86. Chris Frost Posted on September 1, 2019 at 4:40 am

    It's videos like this that make me so happy that Jamie Oliver is a commercial failure. All that needs to happen now is for him to get some form of cancer and justice will be complete.

    Reply
  87. Mervat Fayyad Posted on September 10, 2019 at 5:57 pm

    ♡♡♡♡♡♡♡

    Reply
  88. Pamela Hagedorn Posted on September 21, 2019 at 5:47 am

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

    Reply
  89. Moses Wong Posted on September 28, 2019 at 8:59 am

    1:59 that is some serious spilling

    Reply
  90. Sherry Baby Posted on October 2, 2019 at 11:24 pm

    I'm sure it tastes really nice, but I like mine a bit thicker than this, especially on Eggs Benedict.

    Reply
  91. jo smith Posted on October 6, 2019 at 5:33 pm

    HE SPILLED THAT ON PURPOSE, SILLY

    Reply
  92. Isabelle Deakin-Drown Posted on October 6, 2019 at 11:47 pm

    The Hollandaise sauce has been created by a french chef For the king of France Louis XIV during a war against Holland. But I am sorry to tell you that what you did is not a "sauce hollandaise" . Your thing should be more ferm and you should have added a half lemon juice, but not vinegar. This sauce must be like a mayonnaise, but warm. Try to find the recipe from Noël Robuchon, a great french chef. He is the best.

    Reply
  93. Chloe7 Seven Posted on October 8, 2019 at 11:04 am

    I do it like that, except before putting the butter in a put in a dollop of egg based mayo (it has eggs and lemon in in any case) but it will stop it completely from curdling. Plus you can reheat it with no problems.

    Reply
  94. prettymochame just T Posted on October 12, 2019 at 3:37 pm

    Add soft butter, not melted because it's already emulsified and a little bit of hot water to help melt the butter as you whisk.

    Reply
  95. pemikir 21 Posted on October 19, 2019 at 4:54 pm

    Thanks Jamie and foodtubers

    Reply
  96. christopher cudmore Posted on October 25, 2019 at 4:32 am

    Wow….think ill half the butter though

    Reply
  97. Samuel Trencher Posted on November 4, 2019 at 5:01 pm

    Fancy mayonnaise.

    Reply
  98. Truth Reigns Forever Posted on November 6, 2019 at 3:07 am

    250 grams butter for 2 egg yolks? I thought it was 113 grams for 2 egg yolks? 🤔

    Reply
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