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
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Can Chef James and professional beefeater Jamie, tell cheap steak from expensive steak while completely blindfolded? Today we’re putting budget, mid-range supermarket and premium butcher steak to a taste test to find out where price really matters.
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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.