(单词翻译:单击)
I'm gonna give you a great recipe. We're gonna make the most amazing hollandaise sauce,
我们今天要做荷兰酱，绝对美味至极。
but it's gonna be easy and I'm gonna show you how you can keep it without splitting it.
制作方法很简单，我会教你如何保证蛋黄不分离。
Okay, it starts with two very good eggs and we're gonna remove just the yolks okay.
好的，第一步磕两个鸡蛋，只要蛋黄部分。
Now the egg whites you can use for a lovely meringue.
蛋清可以制作美味的低糖马林。
So the egg yolks go to a heat-proof glass bowl, then here I've got a pan about an inch of water,
之后我们将蛋黄放入一个隔热的玻璃碗中，旁边放一个平底锅，加入一英寸水。
and I put the bowl on top and I do not want the water to touch the eggs,
之后将碗放入平底锅上，不要让水触碰到鸡蛋，
because it will overheat and you'll get scrambled eggs and we don't want that.
否则会变成炒鸡蛋。
Add a little swig of lemon juice or white wine vinegar, just a little tablespoon.
之后放一点柠檬水和白醋，一勺量即可。
And whisk that up to make it fluffy and pale. It just takes a couple of minutes.
搅拌它让它变蓬松变白，几分钟即可。
Then I wanna use some butter. I want to put a pack of butter in here guys,
之后拿些黄油，放一些在这里，
because I'm gonna make enough hollandaise for about six people.
因为这个荷兰酱要供六个人食用。
I'm gonna put it on a heat and we're just gonna melt it okay. So as you whisk the egg yolks,
将黄油放在炉灶上融化，在搅拌蛋黄的同时，
is gonna start to double inside, you're sort of par-cooking the eggs
蛋黄开始变双层了，现在只做蛋黄备用，
and now the eggs are kind of ready to hold and emulsify fat.
鸡蛋开始凝固了，开始乳化脂肪。
In this case，we're using the melted butter，slowly adding the butter.
那么好了，之后使用已经融化的奶酪，慢慢倒入蛋黄中。
If you don't whisk constantly, you'll have too much fat and it will split.
一定要不停搅拌，否则脂肪太多就会分离。
You can see it's thickening up nicely. As you're doing it，have a little taste. Yum.
开始凝固了，我来尝一口，美味。
I'm gonna add a little bit of salt，a little pepper，just get a good old-fashioned thermos flask
之后加入盐，一点胡椒，然后用一个老式热水瓶，
Right, and preheat it and then pour that away and this is the best place to put a fantastic hollandaise sauce.
先用热水加热，再倒掉水，拿热水瓶放美味的荷兰酱再适合不过了。
Get your sauce and just pour in. It's gonna stay warm for two hours and it's the best tip that you could get.
之后将酱放在里面，热水瓶能保温2小时，这个主意真是太棒了。
Oh, look I've just gone over the rim and in kitchens,
哦，弄到外面来了，
we use thermos flasks to keep these fantastic sauces like bearnaise, hollandaise that are held together by egg and heat and fat.
一般我们会用热水瓶装一些蛋黄酱或是荷兰酱，装一些有鸡蛋脂肪的东西。
The thing about these sources is it's so delicate， so silky.
这种酱口感细腻，丝滑柔顺。
It's so good with things like asparagus，new potatoes, you know steamed fish even grilled chicken.
再配上芦笋，新鲜的土豆，蒸鱼甚至烤鸡肉。
Amazing！So there you go guys, classic hollandaise sauce made with love and care.
简直太棒了！这是道用心制作的经典荷兰酱。
There's so many things you can do with even the eggs benedict.
就算是班尼迪克蛋你都能给它做出花样。
And if you want to see a recipe for that, just click the link up there but there go,
如果你想了解制作方法，请点击上面的链接，
thermos flask, brilliant tip. Happys days.
还有就是暖水瓶，这主意绝了！ 生活愉快！
