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My Version of Perfect No-Split Hollandaise


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Ingredients

4 portion(s)

Hollandaise sauce

  • 130 g Salted butter
  • 4 egg yolks
  • 2 tsp lemon juice
  • pepper, to taste
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Recipe's preparation

  1. Melt butter 3-4 min, 60°C, sp 1 and set aside. No need to rinse the bowl.
  2. Place lemon juice and egg yolks in the bowl along with the butterfly. Cook 7 min, 80°C, speed 3-4. After 30s of cooking time, slowly start pouring the melted butter through the hole in the lid.
  3. When time is up, taste test. Add more lemon and/or salt and pepper if needed to taste.
  4. Use immediately, or pour into a storage container and refrigerate, use within 2-3 days.

    To re-heat the sauce, pour into a microwave safe container and place into the microwave. Heat at approx 20 percent power for 15 seconds. Stir the sauce with a whisk and return it to the microwave. Continue to heat in 15 second increments, whisking after each time, until warmed to your liking.
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Accessories you need

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Tip

You can use vinegar instead of lemon juice for a slightly different taste.


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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