THERMOMIX ® RECIPE
Ingredients
0 portion(s)
Vinegar Reduction
- 250 g white vinegar, (preferrably Tarragon vinegar)
- 250 g white wine
- 1 slice onion
- 6 Peppercorns
- 1 bay leaf
- Few sprigs of fresh Tarragon, (if unable to obtain Tarragon vinegar)
Hollandaise Sauce
- 70 g vinegar reduction, (as above)
- 250 g unsalted butter, melted (no warmer than room temperature)
- 3 whole eggs
- 1 egg yolk
- 1 tsp lemon or lime juice, (optional)
- Salt and pepper, to taste
Recipe's preparation
Place all ingredients into mixing bowl
Remove MC (measuring cup) and cook 5 - 10 min/100C/speed 1 until liquid has reduced by half
Strain and store in an airtight sterilised jar until required
Tip: there should be enough vinegar in this recipe to make about 5 batches of Hollandaise sauce.
Melt butter, the butter should be liquid
This can be done in the Thermomix 4 - 5min/60C/speed 1 or until melted
Set aside (no need to wash mixing bowl)
Place eggs and vinegar into mixing bowl and insert Butterfly
Whisk 7 min/80C/speed 4
Leave Butterfly in place and add salt & pepper still on speed 4
Slowly pour melted butter and lemon juice onto MC so it trickles into egg mixture.
Adjust seasoning and use as required.
Vinegar Reduction
Hollandaise Sauce
Accessories you need
-
Butterfly
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Spatula TM5/TM6
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Tip
This recipe was lovingly brought all the way back from the French Laundry restaurant in the US by NSW Consultant Lynette MacDonald. Thanks Lynette for sharing this delicious breakfast and brunch favourite with all of our RC members!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Add a commentQuinton: Agree. Sounds very nice but more...
Quinton: Agree. Sounds very nice but more bearnaise (which I also love).
Absolutely beautiful
Absolutely beautiful
Wow
Wow
Is this not more of a
Is this not more of a Bearnaise Sauce than Hollandaise?
I will definitely try it but just wondered if anyone could clarify my (pedantic) question, or educate me...?
Thanks
This is just the sort of
This is just the sort of thing that makes having a CultMixer worthwhile. Hollandaise is a pain without out, however this recipe makes it easy.
Lovely sauce - real hit for
Lovely sauce - real hit for breakie xxxxx
I also had to do vinegar
I also had to do vinegar reduction for longer, maybe I'll try it on Varoma next time for the 5-10 minutes. Beautiful taste (good enough to just scoop out and eat as is!). I've just dolloped the leftovers onto coooked eggs and that's enough to warm it. I just used some dried tarragon as I couldn't get any fresh. Seemed to work fine!
After 2 failed attempts
After 2 failed attempts following the recipe from EDC this was amazing! Worked perfectly first time and was so easy! I also added the butter and lemon juice while the eggs and vinegar were whisking with about 2.5 minutes to go was perfect!
Fail safe and not overly
Fail safe and not overly tangy as with so many other hollandaise sauces.
Yummy! I would add a tad less
Yummy! I would add a tad less vinegar next time. I added the salt and pepper then the butter while the eggs and vinegarwwere mixing. Made a mess and got splashed but it turned out really well so it was worth it!
This is my favourite TM
This is my favourite TM recipe, and one I have made on many occasions (doubling the time for the reduction also). In fact, I've never like hollandaise before, as it has been too heavy and fatty - but the way the TM whips this sauce makes it so light and fluffy that I couldn't eat anyone else's anymore anyway!
I would also be keen to find out how long the sauce would keep for (not that we've ever been able to keep from eating it all straight away!)
I made this yesterday and it
I made this yesterday and it turned out fabulously which I was pleased about seeing as I'd had a 'fail' with the EDC version. I didn't have the ingredients on hand for the vinegar reduction so I used white wine vinegar in the sauce directly - worked fine and the amount of vinegar can be adjusted to taste. I'm looking forward to making/using the reduction though as the subtle taste of tarragon would be amazing through this. Great consistency of the sauce, thanks for sharing.
How long would the completed
How long would the completed Hollandaise sauce keep for?
Delicious!! Thank you for a
Delicious!! Thank you for a great recipe!!
Erica, also found one had to
Erica, also found one had to do the reduction twice as long, also managed to re-heat the hollandaise by using varoma and putting the hollandaise into a couple of ramekins....
Absolutely delicious! I made
Absolutely delicious! I made this on the weekend for a birthday breakfast and served it over poached eggs, smoked salmon and rocket on english muffins. The vinegar reduction took about twice as long to reduce as the recipe suggested but other than that, the recipe was spot on. Full of flavour and enjoyed by all
Just made it for eggs
Just made it for eggs benedict for breakfast. Delicious! Much more how I prefer my hollandaise to taste. Will have to try experimenting with halving the revalue though.