Hollandaise Sauce by Thermo-Miss. A Thermomix <sup>®</sup> recipe in the category Sauces, dips & spreads on www.recipecommunity.com.au, the Thermomix <sup>®</sup> Community.

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Hollandaise Sauce

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Ingredients

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Vinegar Reduction

100 grams white wine vinagar
5 Peppercorns
4 parsley stalks
1 golden shallots, peeled and cut in 1/2

Hollandaise Sauce

30 grams water
1 level teaspoon white wine dry
160 grams Butter
2 egg yolks
30 grams lemon juice
1 pinch salt
1 pinch cayene pepper
6 sage leaves

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6
7

easy

Preparation
8
- 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.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
9
Breakfast Brunch Sauce

Recipe's preparation

Vinegar Reduction

Place all ingredients into mixing bowl

Remove MC (measuring cup) and cook 5 min/120c/speed 1 until liquid has reduced by half

Let sit for 10 minutes to let the flavours infuse. Strain into a bowl and set aside.

Hollandaise Sauce

Melt butter, the butter should be liquid

This can be done in the Thermomix 4 - 5min/60C/speed 1 or until melted.

Add the rest of the ingredients into the mixing bowl along with the vinegar reduction then insert Butterfly

Whisk 7 min/80C/speed 4

Adjust seasoning if required. Sauce should resemble thicken cream and coat the spatular. whisk longer for a thicker sauce if preferred.

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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 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.