I Made Hollandaise 3 Ways (Which One Is Best?)

Hollandaise is infamous for breaking, but it doesn't have to be. In this video, I made Hollandaise Sauce 3 ways by comparing the classic French double boiler, a quick 1-minute blender method, and a modernist sous vide technique, so you can decide which one is actually best. Drop a comment and let me know which method you're trying first! TIMESTAMPS: 0:00 - Intro 0:14 - The Reduction 0:48 - Method 1: The Classic Double Boiler 1:45 - Method 2: Blender Version 2:16 - Method 3: Sous Vide & Aeration Foam 3:16 - Eggs Benedict Trio 3:41 - Final Verdict RECIPES & INGREDIENTS The Base Gastrique Reduction 1 cup (240 ml) White Wine 1 cup (240 ml) White Wine Vinegar 3 Sliced Shallots 1 Bay Leaf 3 Sprigs Fresh Thyme 1 tsp (3 g) Black Peppercorns 2 Cloves Garlic Method: Combine all ingredients in a saucepan. Simmer over medium-high heat until reduced by 75% (yielding roughly 1/2 cup / 120 ml liquid). Classic French Hollandaise 3–4 Egg Yolks (approx. 55 g – 70 g) 2 tbsp (30 ml) Reduction 2 tbsp (30 ml) Water 1 cup (225 g / 2 sticks) Clarified Butter 1 tbsp (15 ml) Fresh Lemon Juice Kosher salt and cayenne pepper, to taste Instructions: 1. Combine egg yolks, reduction, and water in a heatproof bowl. Whisk vigorously until pale and aerated. 2. Set the bowl over a double boiler (simmering water bath). Whisk continuously, moving the bowl on and off the heat to control temperature, until the mixture hits a thick ribbon stage. 3. Remove from heat. Slowly pour in the warm clarified butter in a thin, steady stream while whisking constantly to form an emulsion. 4. Season to taste with salt, cayenne pepper, and fresh lemon juice. Blender Hollandaise 3 Egg Yolks (approx. 50 g) 1 tbsp (15 ml) Fresh Lemon Juice 1 tbsp (15 ml) Water 1 cup (225 g / 2 sticks) Unsalted Butter, melted and hot (approx. 175°F / 80°C) Kosher salt and cayenne pepper, to taste Instructions: 1. Combine egg yolks, water, and lemon juice in a high-speed blender. Blend on high for 30 seconds. 2. With the blender running on medium-high speed, slowly drizzle in the warm melted butter in a thin stream until fully emulsified and thick. 3. Season to taste with salt and cayenne pepper. Sous Vide Method 10.5 tbsp / 150 g Cold Butter, cubed 6 Egg Yolks / 85 g 1/4 cup / 60 g Water 1.5 tbsp / 20 g Fresh Lemon Juice 1.5 tbsp / 20 g Reduction 1/2 tsp / 3 g Kosher Salt Instructions: 1. Preheat a water bath to 167°F / 75°C.Combine all ingredients inside a vacuum-seal or ziplock bag. Seal and submerge in the hot water bath for 30 minutes. 2. Transfer the cooked contents into a blender and process on high for 1 minute until completely smooth. 3. Pour into an iSi Whipper siphon canister. Screw the lid on tightly and charge with 2 N20 (Nitrous Oxide) chargers, shaking vigorously after each charge. 4. Drop the water bath temperature to 149°F / 65°C and keep the siphon submerged to hold warm until serving. EQUIPMENT USED: High-Speed Blender: https://amzn.to/46EpVVG Sous Vide Immersion Circulator: https://amzn.to/46E0hAp iSi Stainless Steel Whipper: https://amzn.to/46IUj12 N2O Cream Chargers: https://amzn.to/3T9NouQ FOLLOW ME ON SOCIAL Instagram: /   / thefrizzledleek   Facebook: /   / thefrizzledleek   Website: https://thefrizzledleek.com/ We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.