- 50 g Butter
- 2 egg yolks
- 1/4 cup cream
- 1 level tablespoon lemon, Or lime, adjust to taste
- 1/2 level teaspoon mustard powder, To taste
Melt butter on speed 2 for 2 minutes at 50 degrees. Ensure butter is cubed before dropping in. If your butter has been in the fridge, you may need to increase the time a little. It's better if it's been out for at least an hour.
Scrape down sides and add remaining ingredients and put on speed 3, 60 degrees for 2 minutes
Leave at speed 3, but increase heat to 80 degrees for 2 minutes. This is when it will start to thicken. Keep and eye on it as it may do this from around 90 seconds onwards. I leave the cap off and watch it towards the end.
The consistency you want is really up to you, but you will find that it thickens a tad once it starts to cool and if you need to reheat, you will also find it thickens a little, so leave enough 'give' for that.
I find this recipe is enough for 2 serves of Eggs Benedict. But my husband probably has 2/3 of it - so if you like a lot of sauce, consider increasing the quantity of each accordingly. For a side to a steak, it would serve 3-4 people.
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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