Hi everyone!!

anyone here have a really good video on making basic hollandaise? I thought there would be one in the sauces section on Rouxbe...?

thanks in advance!!!

This will for sure be coming up in the cooking school curriculum - Stay tuned!

That's great to know!

PS: when Rouxbe becomes a huge conglomerate corporation, don't stop personally responding to forum topics!! We love the personal touch!

Things will get challenging with 100,000's of users but we are working on a plan to ensure that we continue to support all those committed to becoming better cooks.

It seems like this would be a highly hit recipe. Any news on adding it?

Still on our list of "things to do". In the meantime, you may want to check out How to Make a Butter Sauce", which we released a little while ago.

At the moment, we are trying to get through a few other categories. I guess that is the fun of teaching and learning to cooking...it never ends! Stay tuned, hollandaise will be covered at some point.

Hollandaise calls for uncooked egg yolks. Any comments? Are they safe?

Jorge

There is a risk when making egg-based emulsion sauces if the egg is raw or undercooked. We will cover this in more detail in the Hollandaise lesson. In the meantime, here is a drill-down that goes into a bit more detail about Egg Safety. Cheers!

Jacques Pepin's Complete Techniques has an excellent recipe for this, and the other French mother sauces and should be a good substitute while you're waiting for the lesson from Rouxbe. http://www.amazon.com/Jacques-Pepins-Complete-Techniques-P%C3%A9pin/dp/1579122205/

I made some eggs benedict this weekend for my wife and the recipe in this book was wonderful.

I serve eggs benedict and the sauce is tricky but very simple once you master a few steps. The real trick is patience.

that one day, rouxbe will rise up and give us a hollandaise video. :-)

mother sauce!

I don't think hollandaise is that complicated .. we already saw beurre blanc from what I understand it's basically a beurre blanc with an egg yolk. This makes it more stable than beurre blanc.

Rest assured, Hollandaise is in the pipeline...as are many many other lessons. Cheers!

I tried to make eggs benedict and everything went great, however I did not like the taste. So I went to a restaurant and had to make me one. It tasted just like mine. So it must be the lemon juice that makes it taste this way. Is there any thing else a person can use to replace the lemon juice?.

Good question. Nowadays lemon juice is the most common; however a reduced vinegar can be used instead (like when making a bearnaise sauce). Some people even make it with a wine reduction.

Will be sure to go into more detail about this when we do the lesson on hollandaise. Cheers!

Hope this is still in the pipeline!

Hollandaise is in fact on our current production schedule. Cheers!

Can we.... can we bribe you guys for a hollandaise video? :-)

Believe me when I say "it is coming, we promise". It has even been filmed, we are just working on a few other things right now but it will be coming. Stay tuned. Cheers!

Hollandaise or bearnaise this will be good lesson but i remember when i first star here in rouxbe you had a choucroute categorie,,so when we making any pate or foie gras?????

There are many threads and comments on new lessons and about the direction and order that we are going. Please see this rather extensive thread for more information. Cheers!