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The BEST Way To Make Hollandaise Sauce | Carnivore Recipe (Blender Hollandaise)

November 18, 2023

The BEST Way To Make Hollandaise Sauce | Carnivore Recipe (Blender Hollandaise)

November 18, 2023

The BEST Way To Make Hollandaise Sauce | Carnivore Recipe (Blender Hollandaise)

In this video I show you how to make one of the better sauces out there and that’s hollandaise sauce. This is the easiest way I’ve found to make it using a blender.

If you try this out, please DM me a picture on Instagram, I’d love to repost it!

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RECIPE

NINJA/FOOD PROCESSOR

12 Eggs
3 Sticks of Butter, Unsalted
1/2 tsp Salt
1/2 Lemon Juice

1) Crack all of your eggs into a bowl and carefully separate the yolks from the whites with your hands. Place the yolks into your food processor.
2) Once all of the yolks have been added, add your lemon juice and blend on medium for about 2 minutes or until the color changes from yellow orange to a light yellow.
3) Melt the better in a pan over medium low heat. Once melted, add to a cup or container with a pour spout.
4) Open the pour hole to your processor and slowly stream your butter into the yolks. Once it’s all been incorporated, add your salt and pulse to mix. Serve, more notes on holding below*

NORMAL BLENDER

4 Eggs
1 Stick of Butter, Unsalted
1/4 tsp Salt
1/4 Lemon Juice

1) Crack all of your eggs into a bowl and carefully separate the yolks from the whites with your hands. Place the yolks into your blender cup.
2) Once all of the yolks have been added, add your lemon juice and blend on medium for about 2 minutes or until the color changes from yellow orange to a light yellow.
3) Melt the better in a pan over medium low heat. Once melted, add to a cup or container with a pour spout.
4) Open the pour hole to your blender and slowly stream your butter into the yolks. Once it’s all been incorporated, add your salt and pulse to mix. Serve, more notes on holding below*

* Hollandaise cannot hold at to high of a temperature. Too hot and the sauce will break and you’ll be left with a greasy butter and egg yolk good. Serve this sauce immediately upon making it OR store it in the fridge. It will stiffen up in the fridge, but it becomes a very thick spread this way. You can also spread this onto warm foods and it will melt over it. Reheating isn’t recommended.

CARNIVORE COMPANION (Code “CCYOUTUBE10)

MERCH

INSTAGRAM

PATREON

REDMOND REAL SALT

GRILLAHOLICS

CARNIVORE SNAX (Code “TRASHCHEESE”)

Video Duration: 00:03:03

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41 Comments

  1. Jason Forno says:

    2 mins in a blender will annihilate the yolks and make everything super runny.

  2. My THICC BOI's THICC BOI…😋

  3. THETAWAVE says:

    You have such skill, thanks for your simple videos!

  4. jenn drives says:

    My mother made hollandaise in a blender 45 years ago at least…I learned from her. You forgot to emphasize how hot the butter needs to be because that's what firms up the egg yolks. For every 3 egg yolks half a cup of melted hot butter you want it frothy and HOT. But yes I never understood after learning this from my mother, why anyone did it any other way. Super simple super easy.

  5. Daniela Faus says:

    you are the best of the best!

  6. John Beck says:

    Carnivore Bruh, love the video – especially the ending! Had to subscribe just for the obvious humor you seem to have! Also – great job on the recipe! I'd love to see more recipes!

  7. AJ in PNW says:

    Works awesome, new sub here!

  8. S says:

    What happens if don’t put in the lemon juice?

  9. Thanks Reed. Just wanted to say I appreciate you and all the work you do for us. Excellent content.

  10. Dean Riley says:

    I’ve made blender hollandaise for decades; so easy. Good on nearly everything. Thanks for sharing with the carnivore world.

  11. Craig Chand says:

    How long can you keep it in the fridge?

  12. Tina Shawgo says:

    This is the same recipe for my egg yolk waffles ‼️
    I use a mini waffle maker and baking powder

  13. Is salted butter used in most recipes or unsalted . Thank you

  14. How long does it last

  15. Absolutely delicious Chef ! Thanks my friend…

  16. Wow! I always thought it was super hard to make! Lol. Thank you!
    Love your channel. Just became a Patreon!!

  17. Karla LaHue says:

    can you put it in the fridge and keep for later? if so how do you warm it up without it separating?

  18. Hollandaise is good; but I'd say it's sister sauce Béarnaise is even better! Would love a recipe for a vat of that. I cheat and use an immersion blender – easier to clean.
    PS: I'm the one that pulls off the white string; I have texture issues 🙂

  19. Jane Doh says:

    You have amazing recipes and explain how to make them so well that you have made it so much easier for me to stick to goals. Thank you!

  20. Definitely trying this recipe. Thanks for sharing.

  21. Gundam35 says:

    If you are doing that many eggs you can strain them with a a strainer. I've seen people use a empty water bottle to suck them up too.

  22. C Morrison says:

    Never had Hollandaise Sauce before so I will be trying this since so many people seem to love it. Love how concise your videos are!
    Can you do recipes showing us how to use up eggwhites? There must be easy ways to get rid of this stuff besides baking it into a cake.

  23. Emerald says:

    That looks amazingly easy, will definitely have to try it 😊 Great video as usual, keep up the good work!😀

  24. Emily Yadav says:

    Made it this morning and it was both excellent tasting and easy to make! Great recipe and video!

  25. Thanks. Great and easy recipe. How long will it last in the fridge?

  26. Looking for ways to up the fat as I’m not able to eat huge amounts of meat at one time…this would be PERFECT! And of course delicious!

  27. YUM. Thanks for sharing an easier version of the sauce!

  28. mardiov says:

    Needed this. I made it one time perfectly. Never again since then. Now I get it.

  29. ima40schic says:

    i make it with an immersion blender, 3 yolks, 1 stick of butter-salt-lemon juice. The immersion blender works great, just make sure the melted butter is HOT. Keeps in sealed jar in fridge for about a week. For later use, I just spoon out a tablespoon or two and heat it back up in the microwave. It sure is a game changer, makes EVERYTHING less boring. 🙂

  30. Rhonda E says:

    Thanks for sharing your version of Hollandaise sauce. I'm sure it tastes great.

  31. Josh Martin says:

    Does anyone else worry about the raw eeg yoke? Still looks delicious, thanks for the video!

  32. What's the rough estimate on this sauce staying good in the fridge for with a well sealed container…? (Thanks in advance)

  33. mattpmeighan says:

    Immersion blenders work great for smaller amounts too!

  34. Zanna Rem says:

    That sauce over carnivore noodles. Mmm

  35. Aaron says:

    Love it man. I'm just deciding if I should sell my car to fund the eggs for this now. Lol.

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