LittleMissSqueaker
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
Recipe's preparation
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.
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 The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
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Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Add a commentNot sure what I did wrong.... It turned out very...
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.
Delicious with a bit of salt / pepper added to the...
Delicious with a bit of salt / pepper added to the mix.
So easy and tasty thank you
So easy and tasty thank you
Completed the Hollandaise sauce. Worked really...
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.
Just made this for breakfast for our eggs benedict...
Just made this for breakfast for our eggs benedict, its was so simple and tasted amazing, thank you for your recipe.
Incredibly easy to make and really tasty.
Incredibly easy to make and really tasty.
Nice with the lemon as I
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.
Great hollandaise sauce! And
Great hollandaise sauce! And so easy. Thank you
Very very easy.... Due to
Very very easy.... Due to not having some ingredients I replaced lemon juice with vinegar and replaced mustard powder with Dijon mustard. Delicious!