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Hollandaise Sauce (and variants)


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Ingredients

4 portion(s)

Initial Sabayon

  • 45 grams lemon juice
  • 2 eggs
  • 1 egg yolk

Sauce

  • 150 grams unsalted butter, Just melted/very soft
  • 1/2 - 1 teaspoon lemon juice, To taste
  • 6
    15min
    Preparation 5min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
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Recipe's preparation

    Melt butter
  1. Melt the butter either in the TM (5mins (ish)/60 degrees/speed 1) or in the microwave.  Aim for *just* melted if possible.  If using the TM, empty the butter into a separate bowl once melted and set aside.  No need to wash the TM, just go straight to next step.

  2. Sabayon
  3. Add butterfly, then the lemon juice, eggs and egg yolk to the jug.

    Add butterfly and cook -  6 mins / 80 degrees / Speed 4

    It should be a creamy consistency when ready, if you dip a spoon in, it should create ribbons on top. If it is still a little thin, cook for another minute.

  4. Sauce
  5. Add between 1/2 to 1 tsp lemon juice to the reserved butter and mix. 

    With the butterfly and MC still in place, at 80 degrees and speed 4, pour the butter onto the jug lid slowly, letting it trickle into the sabayon.

    Remove jug and use sauce/transfer from jug immediately. If the sauce sits in the jusg it will cook solid, so needs transferring to another container if it isn't to be used straight away.

  6. Variations
  7. This also works for Sauce Bearnaise (using a tarragon vinegar/white wine reduction) and Sauce Maltaise (Blood Orange juice instead of lemon, and add some rind).

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Accessories you need

  • Butterfly
    Butterfly
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  • Spatula TM5/TM6
    Spatula TM5/TM6
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Tip

Hollandaise can be kept in the fridge, but will solidify.  It still tastes great though, and melts when put onto hot food.

 


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.

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