This variation is mindblowing! Looking forward to cousin sauce or maybe pet sauce😜

@Xerxes2005

Жыл бұрын

In French (at least in Québec), pet sauce refers to something completely different...

@Morpheus1910

Жыл бұрын

😆

It’s been nice watching your skills increase over time as you have taught us French cooking!

Every recipe i've tried of yours has been superb. Thanks Stephane for a wonderful repertoire of delicious!

Sauce Maltaise is really amazing, plus most people don’t know it. One comment: The „back of the hand“ trick from your Bearnaise video for heat control works perfectly for me, no double boiler needed. Thank you so much!

Brilliant. Thanks for the clear explanation of the mother/daughter sauce. Perfect for a weekend breakfast

Stephane, your technical videos are always my favourite, because I always feel more capable and inspired after watching to cook things I've never had before. Your videos are much appreciated! Merci beaucoup

Wonderful job showing how to transform a classic mother sauce from delicious to ridiculously irresistible! This would go amazingly well with prawns or shrimp, and as a substitute for Thousand Island dressing. Looking forward to the next recipe!

Wonderful cooking lesson, thank you!

I for one enjoyed it, please do more of this type.

Watching you cook reminds me of watching my mum cook (which I used to enjoy so much!). A lot of skill but done so casually it makes even the most daunting things look easy. And that’s because with a few tips and patience it is! Brilliant looking sauce by the way. Looking forward to trying it.

Excellent on eggs florentine!

I love blood oranges so will have to try this out. Thanks for sharing

Your lesson is wonderful, thanks a million! I will do this soon

I had a day where I made a large batch of hollandaise and divvied it up to make all of its variants to try on salmon and asparagus. Everyone agreed that the moutarde hollandaise was far and away the best.

Bonjour Stefan, I watch your channel in hopes of learning more, and more, about sauces. Merci beaucoup.

Great as olways, thank you

Amazing thank you! Never have heard of this sauce!

Just love your videos 🥰🌺🎉so informative and your presentation style is great🙏thankyou

A must try, looks divine~

So good as always!

Thank you for teaching me a lot about cooking

I haven't tasted this myself yet, but I usually see it served over green or white asparagus, often beside a piece of salmon. Really looking forward to making it, as soon as I can find some blood oranges in my area. I haven't seen it prepared with the peel before, but I like that idea. Thanks!

Really liked this video. I'm not a fan of orange flavor, but the making of the Hollandaise sauce was very worthwhile.

Maybe in this case we don't want the 'Pépin,' but in every other kitchen situation I always want more (Jacques) Pépin! Your approach to cooking instruction reminds me of his, which is why I can keep watching and learning from you so effectively. Thank you!

Merveilleux! Merci beaucoup!

Fantastic sauce must try it

I LOVE technical videos, thank you so much! On a side note, I have purchased your charcuterie class and am having trouble finding some of the supplies. The supplier that is listed is back ordered on the pate press for months now, any ideas as to where I can order another one? I’ve done a search but no luck. Thank you again, love everything you do!

Chef you make this sauce sound absolutely yummy 😋

love seeing your videos again

Great to be part of this French Cooking --- Darryl ( san diego, California USA

Gorgeous ‼️💖

I love the Maltese sauce! It’s a pity you don’t see it in restaurants as much anymore.

Chef, I love your courses and your passion for food. Gault Millau 19,5/20 🤪🤪

I'm going to make it and taste the Zestighetti myself! ❤

I love the automatic subtitles: "hyundai sauce" ..... 😆 Anyway, I can imagine this Sauce maltaise to be a thrilling alternative to the Béarnaise for steaks.

Yes!

Your yummy sounds makes me want to try this.

Looks easy....

I can imagine that going well with steamed, or poached fish. Cheers, Stephane!

@FrenchCookingAcademy

Жыл бұрын

pleasure dwayne

New to me, this is now first in the queue for this weekend, served with fresh fish. Perhaps halibut or rockfish. Or, salmon, with a bit of fresh ginger added to the Maltese…

A double mmmm 😋 means it’s fantastic! I’m on it!

No matter how "OLD FASHIONED" The mother sauces see❤m to be, they are the basis of 90% if the "NOUVEAU" sauces made today. Escoffirer was a genius.

Something tells me that if I were to travel back in time to any era of France's history the food would still be amazing.

Good one Stephan. Now poach some fish. Great sauce.

@French Cooking Academy. Magnifique ! with what you accompany the Maltese? What kind of dish and what wine?

@FrenchCookingAcademy

Жыл бұрын

usually it is meant to be served with asparagus but with poach fish on with poach egg benedict with smoke salmon would be good . white wine to go with that

Except the eggs, with what else can be combined? Thank you!

Amazing video - what should you serve with this sauce?

@simonl.6338

Жыл бұрын

Classic would be asparagus, it works with white fish aswell

What goes good with this sauce? What would you put it on?

Hi Stephan, I have just found out I cannot take Citrus or Vinegar. Can I do hollandaise sauce without either of these?

You are awesome Your videos are awesome.Just please try to make your videos short under 10 thanks 💜

I use the Julia Childs “The Way To Cook” method of making Hollandaise. This looks easy to adapt

What would you put this sauce on?

What's the reason for keeping the zest in julienne strips rather than fine dicing it?

@nathaliegache3862

Жыл бұрын

you can have it just as a zest as well - less bitterness. I think it's for looks mostly.

Aside from eggs benedict, what would you use this for?

@nathaliegache3862

Жыл бұрын

Great for asparagus, or fish.

Why did you use a double boiler over your method of making Hollandaise on direct heat? I found your direct heat method using your palm to monitor the temperature brilliant. After trying your direct heat method once, I vowed never to use the clumsy double boiler method again.

@tombudzinski950

Жыл бұрын

P.s. what do you think of using ghee as the clarified butter? I’ve yet to try.

any other things to make with it besided egg benedict ?

@VT_Maid

Жыл бұрын

I think I'd put chicken or asparagus (or both) in a crepe and drizzle this on the top.

Is there a best way to pasteurise the sauce at the end without destroying the flavours? cooking with Raw eggs carries risk of salmonella

@nathaliegache3862

Жыл бұрын

if your eggs are fresh you should not need to worry. Not everything can be pasteurized. otherwise I suggest just stay away from mayonnaise, hollandaise etc.. anything with raw egg, that could potentially give you salmonella.. best remedy.

Une vidéo avec la recette des crêpes suzette ....ça devrait être un vrai succès cinématographiquement une mise en scène avec un jeu lumière tamisée ( peut-être quelques bougies dans l'axe de la caméra ) pour mettre en valeur les flambages ....c'est juste une sugestion Continuez votre bon travail ...un Français de Bretagne .

What dishes would you use this sauce with?

@nathaliegache3862

Жыл бұрын

For asparagus, or fish. I would not use it on meat, just a matter of personal taste

Hollandaise is not a mother sauce. It should have been translated as Mayonaise. I learned this only this year. Also, on what do you put this sauce? It looks great and I want to make it soon.

@wastrelway3226

Жыл бұрын

This is a disagreement that cooks argue over. Mayonnaise and hollandaise are almost the same thing, except that the first is made with oil and is made cold, and the second is made with clarified butter and is made warm. Either one of them, or both, I'd say. According to the wikipedia article on French mother sauces, Escoffier included mayonnaise as a mother of cold sauces in his original book Le guide culinaire but the translation into English seems to have confused it with hollandaise, which I suppose is what you mean by your comment on translation. ¯\_(ツ)_/¯ Update: By googling I found a list of SEVEN mother sauces that includes both mayonnaise and hollandaise, and demi-glace as well.

@dontheeconomist

Жыл бұрын

@@wastrelway3226 That totally makes sense. I see the argument for supporting this view and tend to agree with it. Thank you for responding.

@dontheeconomist

Жыл бұрын

@@wastrelway3226 There is a problem with Demi Glas as it is a daughter of Espanol.

👍👍✌

Perfect to gratinate over a poached white fish

I once made a Maltese for asparagus with normal orange (without the zest) and sparkling wine. It was a culinary orgasm.

Procedure?

Love your work but don't forget to remove the pith before you julienne the orange peal

I worked with a kid that went to CIA and couldn't make a hollandaise to save his life

It's easier to start a hollandaise with softened butter instead of melted butter

@wastrelway3226

Жыл бұрын

Stephane lets the melted butter stand until it clarifies, and he uses only the oil part. I thought this technique was much more logical and efficient that the usual recipe where you have to worry about the butter separating. As for the recipes that say "throw everything into a blender" pffft

❤❤💚💚❤❤💙💙❤❤💜💜❤❤

Is hollandaise a mother sauce? (just don't tell anything to Alex 🤫)

@FrostedCreations

Жыл бұрын

Sometimes it is considered a mother sauce, sometimes it isn't. In more modern cookbooks it generally is considered a mother sauce.

How do you make a Maltese Cross? Stamp on his foot. Really sorry for terrible jokes. Thank you for your channel, it's excellent...

I thought the spelling was Maltaise

This shit is no joke bros.

FAKE CHEF!!!

@pa9941

Жыл бұрын

Oy gevalt

Procedure?