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Hollandaise sauce


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Ingredients

2 portion(s)

  • 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
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Recipe's preparation

  1. 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.

  2. Scrape down sides and add remaining ingredients and put on speed 3, 60 degrees for 2 minutes

  3. 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.

  4. 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.

    Enjoy!

    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.

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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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  • Not sure what I did wrong.... It turned out very...

    Submitted by korawal on 10. March 2019 - 10:48.

    Not sure what I did wrong.... It turned out very runny, similar to pouring cream. After letting it sit for 10 mins to try and let it thicken, ended up putting it in the microwave for a short burst. At first it looked great, then curdled.

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  • Delicious with a bit of salt / pepper added to the...

    Submitted by blackboots on 16. February 2019 - 13:49.

    Delicious with a bit of salt / pepper added to the mix.

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  • So easy and tasty thank you

    Submitted by Amazing1 on 16. May 2018 - 02:45.

    So easy and tasty thank you

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  • Completed the Hollandaise sauce. Worked really...

    Submitted by themakinroomtas on 22. October 2017 - 17:26.

    Completed the Hollandaise sauce. Worked really well. I might next time put less salt. Perhaps cook for 7 minutes as I found the sauce was thicker at the base. Very pleased with the standard recipe and the outcome.

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  • Just made this for breakfast for our eggs benedict...

    Submitted by Dragoness87 on 20. May 2017 - 09:21.

    Just made this for breakfast for our eggs benedict, its was so simple and tasted amazing, thank you for your recipe.

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  • Incredibly easy to make and really tasty.

    Submitted by KimT2au on 3. April 2017 - 21:09.

    Incredibly easy to make and really tasty.

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  •   Nice with the lemon as I

    Submitted by Crysalismum on 16. January 2016 - 13:01.

     

    Nice with the lemon as I don't like vinegary hollondaise as much.

    I used Dijon mustard as I didn't have the mustard powder & it was light and nice. 

    Not a particularly thick sauce even on standing but quite nice.

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  • Great hollandaise sauce! And

    Submitted by Empee33 on 27. June 2015 - 12:16.

    Great hollandaise sauce! And so easy. Thank you

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  • Very very easy.... Due to

    Submitted by Leecie on 3. April 2015 - 12:24.

    Very very easy.... Due to not having some ingredients I replaced lemon juice with vinegar and replaced mustard powder with Dijon mustard. Delicious!

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