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Ingredients
200 g
Hollandaise
- 4 egg yolks
- 130 g unsalted butter
- Juice 1/2 lemon
- Sea salt to taste
- ground black pepper to taste
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6
2min
Preparation 2minBaking/Cooking -
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medium
Preparation -
8
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Recipe is created for
TM 31
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5
Recipe's preparation
Insert Butterfly.
Place all ingredients into mixing bowl and cook 8 min/80 C/speed 3..
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Accessories you need
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Butterfly
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Spatula TM5/TM6
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Tip
Hollandaise is still an art, even in the very easy to use method we have here, so bear in mind that the time may vary slightly depending on the freshness of your yolks and the coldness of your butter. If you like a mousse consistency then you may add a minute or so to the cooking time if necessary.The best test for fresh asparagus is the 'snap' test. The stalks should snap fairly close to the bottom of the asparagus if fresh.
Comments
Add a commentTerrible waste of butter and
Terrible waste of butter and eggs. Totally didn't work. Disappointed.
Great with two teaspoons of
Great with two teaspoons of Dijon Mustard added. I also cooked at 90 degrees.
Mine was nice and thick,
Mine was nice and thick, however I wasn't a huge fan of the flavours.
Used this recipe first time &
Used this recipe first time & sauce was perfect. Mohave made it twice since & both times ended with a runny runny sauce. Cant figure what I did different. Second time it was split & runny. Third time just runny. I added extra time, but still didn't thicken.n
Life is too short to drink cheap plonk
Have to say this is my first
Have to say this is my first failure in thermie . Was so looking forward to no fuss making of it. Oh well I will try again
I just made this and it was
I just made this and it was terrible. Runny. I should admit to using "lightly salted butter", is this why it failed so miserably. I got fresh free range eggs from the supermarket, so they were still room temperature. I used chilled butter. Help, so discouraging....