I’m going to show you a new and terrifying method for making this classic Sauce. I don’t use a double-boiler, but rather cook the egg yolks directly over a low flame. I find it faster, easier, and with less chance of under-cooking the yolks. (Warning, you may scramble a few before you get it, but once you get the feel you’ll never do them over water again!) Please note, it’s hard to see on the video, the bowl is never actually touching the flame, but a few inches above.
You’ll hear me say in the clip that this is the way to control the heat in the eggs. Most importantly, be brave! Like bees and dogs, a Hollandaise can sense fear. If you are afraid it’s going to “break” or separate, then it will. I believe this so deeply I had the slogan printed on T-shirts, which coincidently, I’m selling on the site! Hey, I think this is the first clip that actually features one of my products. Did I just “sell out?” If you are interested in getting one of these shirts just click on the picture and you'll be whisked away (pun intended) to my CafePress online shop. Anyway, good luck with the Hollandaise, and let me know how it came out. Enjoy!
Also Known as:
Do you want to make the delicious egg Benedict for your family? If you are interested in learning the recipe details, get pitched up with details of Benedict preparation, and spring surprises to your loved ones.