Food UK
How To LEVEL UP Hollandaise Sauce | Sorted Food
Let us hear you say LEVEL UP! Today you’re in for a treat as we’re cooking up the best hollandaise sauce there ever once was to spread all over your breakfast.
Get the recipe: http://bit.ly/PerfectHollandaise
Wanna become an awesome home cook? Sign up to our Sidekick app and be the hero of your kitchen: https://bit.ly/3tfFgsR
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A spinning glassware polisher?! 👀
The Sparkleve claims flawless, streak-free shine… but it didn’t quite win us over 😅
Did we miss something?!
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All conjured up for Chester See… A soft brioche bun, glazed with maple and finished with bacon crumb holds the all American burger. 100% home-ground beef seasoned with salt and pepper is shaped into a 1/2 pounder, and topped with a duo of molten and oozing Monterey Jack and blue cheese as well as three rashers of crispy streaky bacon. All this is cleverly balanced out by fresh raw red onion rings, oak leaf lettuce and lashings of homemade tangy and sour chive ranch dressing. To hold it together it’s spiked with a skewer, but not any old skewer, one laden with 3 crispy, golden southern fried peppers.
Check out Chester here: https://www.youtube.com/user/chestersee
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Get tonnes of behind the scenes stuff and extra foodie loveliness here:
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Join us for our biggest, weekend-long live-streamed show featuring incredible food, hilarious cooking challenges and fairytale festive fun with the tyrannical Queen Janice… And yes, we’ve actually got a real castle!!! Get your tickets HERE: https://bit.ly/3AdyjyW
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Welcome to episode 1 of Bad Taste – our mischievous new gameshow, where secretly sabotaged dishes force guest players to disguise reactions, deceive fellow diners and survive suspicion-filled vote-offs.
A massive thank you to our Baker guests, go follow them here:
Matt Adlard
https://www.youtube.com/@MattAdlardOfficial
https://www.instagram.com/mattadlard/
Chetna Makan
https://www.youtube.com/@FoodwithChetna
https://www.instagram.com/chetnamakan/
Juliet Sear
https://www.youtube.com/@JulietSear
https://www.instagram.com/julietsear/
Philip Khoury
https://www.youtube.com/@philkhoury
https://www.instagram.com/philkhoury/
A Sorted Studios production, commissioned by Fox Creator Studios.
They say it takes a village to get a project like this off the ground and they’re not wrong, here’s the incredible team we assembled to make this happen:
Hosts and Executive Producers:
Barry Taylor
Ben Ebbrell
Jamie Spafford
Mike Huttlestone
Bad Taste Chefs and Food Consultants:
Kush Bhasin
Philli Armitage-Mattin
Showrunner – Tom Hemsley-Jones
Series Producer – Emma Jones
Talent Consultant – Lucy Loveridge
Casting Producer – Lynsey Routledge
Hair & Makeup Artist – Sarah Panigada
Series Multi-Camera Director – Abigail Dankwa
Consultant Director of Photography – Alex Knowles
Lead Camera Operator – Chris Fergusson
Camera Operators – Izzy Lee, Alex Evans
Gaffer – Lorenzo Guerrieri
Studio Manager – Ed Neely
Sound Designer – James Everett
Location Sound Recordist – Jonny Horne
Location Sound Assistant – Seb Knee-Wright
Art Director – Ben Clark
Standby Art Director – Maria Abad
Construction Managers – Matthew Ince, Nick Abbott
Construction Team – Ben Poynter, Beren Day, Charles Edwards, Jamie Morley, Sam Corazza-Watson
Scenic Painter – Rhiannon Edwards
Floor Runner – Rachel Bennett
Kitchen Runner – Rafael James
Editor – Christopher Poole
Graphic Designer – Harry Lilof
DIT – Josh Hughes
Series Branding – Ann Moyse
Photographer – Sonny McCartney
Production Manager – Charlie Panapa
And of course a special shout out to the whole Sorted Food team for all their work with the production, management, finance, food, publishing, studio setup and everything else that made this possible.
0:00 Introduction
0:32 First course
6:00 Second course
11:09 Third course
15:59 Final course
23:24 Winner announcement
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@mollymelena6104
January 24, 2024 at 4:54 pm
I LOVE BEN!!
@marthawilson444
January 24, 2024 at 4:54 pm
I have a very simple recipe but I could add a vinegar reduction I believe. Thanks for the inspiration.
@HyperactiveNeuron
January 24, 2024 at 4:54 pm
Jamie saying "we" when things go wrong. Surely he means the royal we LMAO 😂
@moishglukovsky
January 24, 2024 at 4:54 pm
The mild solids are proteins, not fat.
@lynnewarren8404
January 24, 2024 at 4:54 pm
So, “level up” hollandaise by actually making bearnaise sauce instead?
@BlackAssasin
January 24, 2024 at 4:54 pm
pictures not loading in recipe on sorted website 🙁 https://sortedfood.com/recipe/13844
@AngelusDlion
January 24, 2024 at 4:54 pm
Has it really been 4 years?
@lyricmailloux2803
January 24, 2024 at 4:54 pm
That water truck saved my sauce!!!!
@blackhorsestocks7013
January 24, 2024 at 4:54 pm
Where it is used
@scalywing1
January 24, 2024 at 4:54 pm
Hmm.
Vinegar, shallot, bay leaf reduction added to Hollandaise.
So he basically made Bearnaise but with bay leaf instead of tarragon and chervil.
@CircleTheSkies
January 24, 2024 at 4:54 pm
How about browned butter instead of whole or clarified? I figure that'd remove some of that water content, no? … and give a lovely edge to the taste, I imagine.
@amaranthisme
January 24, 2024 at 4:54 pm
Well done
You made a poor man's bearnaise
@Legendary_sartorian
January 24, 2024 at 4:54 pm
the level up from hollandaise sauce is making bearnaise sauce
@serenaho1705
January 24, 2024 at 4:54 pm
I am quite sure he is making a modification of bearnaise sauce
@tonypizza8571
January 24, 2024 at 4:54 pm
Who's here after Jamie and Barry's eggs Benedict battle?
@heidibrunner3392
January 24, 2024 at 4:54 pm
That was incredibly informative thanks boys.
@ekstadropsen
January 24, 2024 at 4:54 pm
Watching this while doing a detox is basically torture😂😂
@briansmith2239
January 24, 2024 at 4:54 pm
I always use tarragon vinegar instead of lemon juice. Much better end result.
@meganmills6545
January 24, 2024 at 4:54 pm
We like to add a bit of the "seedy" Dijon mustard to Hollandaise. Easy, and doesn't mess with its viscosity. It's a great lift for the store-bought Hollandaise too if, like me, you find it a bit heavy on the oil and way too light on the tang. Anyone else do this?
@audreybossman8369
January 24, 2024 at 4:54 pm
Negatron. Clarified butter is when you separate the fats from the solids. The fats rise to the top and that is what is kept. It is done to raise the smoke point of the butter whilst keeping butter flavor.