Ingredients
- 30 grams Butter
- --- parsley, to taste
- 150 grams thickened cream
- 20 grams lemon juice
- Salt and pepper, to taste
- 1 heaped teaspoon cornflour
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Add parsley to the
"Closed lid" and chop 3 seconds, speed 7. Add butter and melt 40 seconds, 50oC, speed 4.
Add all other ingredients and cook 10 minutes, 100oC, speed 1 with the MC off.
Tip
I like this sauce over fish or chicken. I pop the sauce on and cook my protein while thermie is cooking the sauce. Too easy. You can adjust the cooking time and amount of cornflour to make the sauce thicker or thinner depending on how you like it. Enjoy!
Thermomix Model
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Recipe is created forTM 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!
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.
Comments
Excellent. Went very well with baked snapper. Easy to make - I bumped up the quantity a little.
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