[1 - 1] this video is brought to you by
[3 - 5] skillshare what's up guys samu this is alex welcome
[5 - 7] what's up guys samu this is alex welcome back to the mother sources series now if
[8 - 8] you remember when in the previous
[8 - 12] episode i basically got knighted by a
[12 - 14] three michelin star chef who said that
[14 - 18] he liked the little jew that i made
[18 - 20] i think i've done my homework with the
[20 - 22] reduction sources but today's episode is
[22 - 24] about immersion
[24 - 26] sources so think millionaires for
[26 - 29] example or think baby the real reason
[31 - 33] you love eggs benedict so much
[35 - 38] sauce hollandaise hollandaise sauce yes sauce
[38 - 41] hollandaise hollandaise sauce yes sauce holidays is that mother sauce that star
[41 - 43] of your sunday morning eggs benedict
[43 - 46] sexy trickling over poached eggs down on
[46 - 49] salty smoked bacon never ends to be
[49 - 51] honest sauce hollandaise is a mother
[51 - 52] sauce and if you fully want to
[52 - 54] understand it there is no better place
[54 - 57] to learn from it than in the mighty
[57 - 59] escoffier cookbook which i have been
[59 - 62] extensively using since the start of
[62 - 65] this series introduction blah blah blah
[65 - 68] ground sauces basically mother sauces
[68 - 71] sauce espanol that's episode four
[71 - 73] veloute that's episode six
[79 - 81] [Music] huh that's weird
[81 - 82] oh there you go
[82 - 87] sos hollandes it's classified in the uh
[87 - 89] small sauces like daughter sauces i
[90 - 91] thought it was a mother sauce that's
[91 - 93] that's what i've been reading online
[94 - 96] everywhere it's very weird anyways that's not going
[96 - 99] it's very weird anyways that's not going to stop me sauce hollandaise the
[99 - 102] traditional way that's what we are doing
[106 - 106] so even though that sounds should be
[106 - 109] called a suspension we won't damage it
[109 - 112] by just calling it more simply
[112 - 115] an emulsion okay so that means just tiny
[115 - 118] droplets of oil swimming in an ocean of
[118 - 120] water so as you may already know oil and
[120 - 123] water don't mix the two phases separate
[123 - 126] oil is sitting on top of water you could
[126 - 127] shake it vigorously or whisk it
[127 - 129] vigorously but the mix is never going to
[129 - 132] be stable unless you use an emulsifier
[132 - 135] egg yolks they're going to hold the
[135 - 137] whole mix together and they're going to
[137 - 140] allow it to remain stable ish because so
[140 - 143] solids still is a bit finicky okay let's
[143 - 147] start the recipe
[149 - 149] first you need to melt and clarify 250
[149 - 152] grams of unsalted butter
[152 - 153] clarifying is getting rid of the foam on
[154 - 157] top and the residues at the bottom
[157 - 159] now separate four eggs as we just need
[159 - 161] the yolks here
[161 - 163] place a heatproof bowl on top of a
[163 - 166] saucepan to create a double boiler as
[166 - 168] known as a french bangamari now whisk
[168 - 170] the egg yolks over low heat until they
[170 - 175] start thickening and getting paler
[175 - 177] very very carefully add some clarified
[177 - 180] butter in please please don't stop
[180 - 187] whisking otherwise this is gonna happen
[189 - 189] let's stop for a second because there's
[189 - 191] no recovery from what i just did the
[191 - 194] sauce split the hollandaise sauce is not
[194 - 196] a sauce no more it's just a pool of
[196 - 198] melted butter with little blobs of
[198 - 201] cooked egg yolk yes i am mad
[201 - 205] but no this did not happen for no reason
[205 - 207] reason number one heat control i'm using
[207 - 210] a double boiler known as a barbarian and
[210 - 211] it's supposed to protect whatever food
[211 - 213] you cook however it's not magical you
[214 - 216] still get loads of heat especially if
[216 - 218] the water is boiling underneath if you
[218 - 222] ever pass 65 degrees celsius or 149
[222 - 224] degrees fahrenheit the egg yolks are
[224 - 226] gonna cook that's basically game over
[226 - 229] the second reason it requires your
[229 - 231] attention you can't just go and faff
[231 - 233] around on your desktop looking for
[233 - 235] whatever bike you want to buy next you
[235 - 238] need to stay there like the lion cook
[238 - 240] you are and keep on whisking keep on
[240 - 243] whisking keep on whisking keep on
[243 - 244] whisking that's the only thing you gotta
[244 - 247] do but if you don't do it this is gonna
[247 - 249] happen i'm glad i did that mistake i
[249 - 250] might have done this on purpose you'll
[252 - 255] if this happens to you take this discard
[256 - 258] and start fresh and that is exactly what
[258 - 260] i'm about to do
[260 - 262] okay back to it butter egg yolks double
[263 - 266] boiler now very carefully add the clarified
[266 - 269] now very carefully add the clarified butter in and keep on whisking
[269 - 271] when you get the texture you want just
[271 - 273] season it with a bit of salt
[273 - 276] the final touch is a generous squeeze of
[276 - 278] lemon which in my eyes is the keystone
[278 - 286] to a great hollandaise sauce
[289 - 289] it's a beautiful sauce so as much as i
[289 - 291] want to taste it like straight away i
[291 - 293] want to just dump my face into this
[293 - 297] beautiful warm silky smooth lemony sauce
[298 - 299] i can't do that
[301 - 303] needs a ship to just
[306 - 308] the worst metaphor ever anyways i need
[308 - 311] to make eggs benny to go with this okay
[311 - 314] because i think eggs benedict might be
[314 - 317] the best way to showcase that sauce
[317 - 321] let's just make eggs benedict
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[386 - 388] [Music] to poach an egg i usually leave it for
[388 - 390] to poach an egg i usually leave it for four minutes in boiling hot water but
[392 - 395] the only thing you need to keep in mind
[395 - 398] is use the freshest organic egg you can
[398 - 400] get your hands on it's gonna make
[400 - 401] the difference
[404 - 406] [Music] now fry up some bacon and toast an
[406 - 409] now fry up some bacon and toast an english muffin not a cupcake
[409 - 411] assembling the eggs benedict is very
[411 - 413] straightforward but you can top it off
[413 - 416] to make it pretty with a bit of chive or
[416 - 418] cayenne pepper and basically
[420 - 423] that's the dish you want every sunday
[423 - 428] morning salty bacon
[428 - 431] salty bacon and juice poached egg
[433 - 437] lemony silky hollandaise sauce
[437 - 439] silky hollandaise sauce these little chives having a little
[441 - 442] naughty garlicky hint
[442 - 444] garlicky hint there's no question about this dish it's
[444 - 446] an amazing one
[446 - 448] eggs benedict
[449 - 452] one of the most indulgent one of the
[452 - 454] absolute best
[454 - 456] sunday morning breakfast you could ever
[465 - 465] who has time for this on sunday morning
[465 - 467] so that is basically the traditional
[467 - 469] method is it amazing yes does it taste
[469 - 472] delicious it does but it doesn't come
[472 - 474] without problems i've been doing a
[474 - 478] little math and five plus four at least
[478 - 480] at 42 minutes just to make
[480 - 486] one egg benedict 42 minutes second it's
[486 - 490] messy one two three four 12 to 15 things
[490 - 492] that i need to wash up afterwards it's
[492 - 494] the bloody mess feels like it was
[494 - 496] british for a second it's just a bloody
[497 - 499] mess and the third problem is that this
[499 - 500] and the third problem is that this method
[500 - 502] is not even foolproof
[502 - 505] anyways i think you do get my point the
[505 - 507] process required to make sauce
[507 - 509] hollandaise and so eggs benedict is just
[510 - 513] old-fashioned cumbersome and so
[513 - 514] temperamental i want to turn this
[514 - 516] process into something
[516 - 518] foolproof something reliable and
[518 - 520] something very
[521 - 523] very very fast so that's basically the plan
[523 - 526] very fast so that's basically the plan for the next episode i want to set up a
[527 - 552] take care bye [Music] [Music] you