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Hollandaise Sauce (Recipe from Lynette MacDonald)


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Ingredients

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
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Recipe's preparation

    Vinegar Reduction
  1. Place all ingredients into mixing bowl

    Remove MC (measuring cup) and cook 5 - 10 min/100C/speed 1 until liquid has reduced by half

  2. 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.

  3. Hollandaise Sauce
  4. 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)

  5. Place eggs and vinegar into mixing bowl and insert Butterfly

    Whisk 7 min/80C/speed 4

  6. Leave Butterfly in place and add salt & pepper still on speed 4

  7. Slowly pour melted butter and lemon juice onto MC so it trickles into egg mixture.

  8. Adjust seasoning and use as required.

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Accessories you need

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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 Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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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Comments

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  • Wow

    Submitted by iulisimo on 10. January 2017 - 05:25.

    Wow:crazy:

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  • Is this not more of a

    Submitted by Quinton on 8. September 2016 - 16:48.

    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

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  • This is just the sort of

    Submitted by Snuva on 17. January 2015 - 13:57.

    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.

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  • Lovely sauce - real hit for

    Submitted by Clubloretta on 1. June 2014 - 14:16.

    Lovely sauce - real hit for breakie xxxxx

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  • I also had to do vinegar

    Submitted by RachMichGriff on 24. April 2014 - 20:37.

    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!

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  • After 2 failed attempts

    Submitted by sianbradbury on 20. April 2014 - 08:45.

    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!

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  • Fail safe and not overly

    Submitted by emilyteds on 8. October 2013 - 12:44.

    Fail safe and not overly tangy as with so many other hollandaise sauces.

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  • Yummy! I would add a tad less

    Submitted by moomin on 26. July 2013 - 15:02.

    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! 

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  • This is my favourite TM

    Submitted by Eilatan44 on 17. March 2013 - 13:04.

    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!)

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  • I made this yesterday and it

    Submitted by sill_m on 25. February 2013 - 08:39.

    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.

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  • How long would the completed

    Submitted by Karlie on 25. September 2012 - 09:09.

    How long would the completed Hollandaise sauce keep for?

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  • Delicious!! Thank you for a

    Submitted by Kellie bull on 18. August 2012 - 10:55.

    Delicious!! Thank you for a great recipe!! 

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  • Erica, also found one had to

    Submitted by CharlotteHamilton on 23. November 2011 - 09:29.

    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....

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  • Absolutely delicious! I made

    Submitted by Erica Noble on 21. November 2011 - 08:55.

    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 :)

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  • Just made it for eggs

    Submitted by Pugwash on 2. October 2011 - 12:33.

    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.

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