Forum Success with Hollandaise Sauce?

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Sun, 07/29/2012 - 14:18
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08/04/2012 - 20:44

I always make sure my eggs 'for anything to do with egg cooking' are room temperature and if I'm in a hurry I put them in a dish of water, warmish not hot, for about 15 minutes...  I even do this when i'm frying eggs for steak and eggs..

I always test my eggs for freshness in water first anyway...  same bowl, cold water, if they float I chuck 'em out and if they stay on the bottom I cook them!!

 

 

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08/04/2012 - 19:54

Yes, a friend of mine said it was way to lemony so I didn't put the full amount in.  Just had a thought though - my egg yolks were straight out of the fridge.  Would that make a difference?  P'raps I'll just have to try it again...

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08/04/2012 - 17:42

The first and only time (so far) that I made it, I followed the EDC recipe and it worked fine but I did add about 3 minutes to the cooking time..  I'm a HUGE hollandaise fan but found this one way too too lemony..  apart from that it worked..

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07/29/2012 - 14:18

Help - I just made the Hollandaise Sauce out of the basic thermomix cookbook - a total flop! :((   When 'finished' it was runny, bright yellow, and just tasted light egg yolk and butter.  What did I do wrong?

I used butter straight from the fridge - but cut it as I measured it - should I have put it in in one lump?

The recipe states that for a more 'moussy' texture to add a minute to the cooking time.  I ended adding quite a few minutes and turned the speed up to four - but no change.

I had just washed the TM bowl and dried it, but there may have still been a few drops of water - would this affect it?

Or maybe it was just an unexplained 'flop'?

Any tips gratefully received!

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