- TM 31
Ingredients
Vinegar Reduction
- 250 g white vinegar, (preferrably Tarragon vinegar)
- 250 g white wine
- 1 slice onion
- 6 Peppercorns
- 1 bay leaf
- Few sprigs of fresh Tarragon, (if unable to obtain Tarragon vinegar)
Hollandaise Sauce
- 70 g vinegar reduction, (as above)
- 250 g unsalted butter, melted (no warmer than room temperature)
- 3 whole eggs
- 1 egg yolk
- 1 tsp lemon or lime juice, (optional)
- Salt and pepper, to taste
Accessories you need
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Butterfly -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place all ingredients into mixing bowl
Remove MC (measuring cup) and cook 5 - 10 min/100C/speed 1 until liquid has reduced by half
Strain and store in an airtight sterilised jar until required
Tip: there should be enough vinegar in this recipe to make about 5 batches of Hollandaise sauce.
Melt butter, the butter should be liquid
This can be done in the Thermomix 4 - 5min/60C/speed 1 or until melted
Set aside (no need to wash mixing bowl)
Place eggs and vinegar into mixing bowl and insert Butterfly
Whisk 7 min/80C/speed 4
Leave Butterfly in place and add salt & pepper still on speed 4
Slowly pour melted butter and lemon juice onto MC so it trickles into egg mixture.
Adjust seasoning and use as required.
Vinegar Reduction
Hollandaise Sauce
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!
Thermomix Model
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Recipe is created forTM 31
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.
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Comments
Quinton: Agree. Sounds very nice but more bearnaise (which I also love).
Absolutely beautiful
Wow
Is this not more of a Bearnaise Sauce than Hollandaise?
I will definitely try it but just wondered if anyone could clarify my (pedantic) question, or educate me...?
Thanks
This is just the sort of thing that makes having a CultMixer worthwhile. Hollandaise is a pain without out, however this recipe makes it easy.
Lovely sauce - real hit for breakie xxxxx
I also had to do vinegar reduction for longer, maybe I'll try it on Varoma next time for the 5-10 minutes. Beautiful taste (good enough to just scoop out and eat as is!). I've just dolloped the leftovers onto coooked eggs and that's enough to warm it. I just used some dried tarragon as I couldn't get any fresh. Seemed to work fine!
After 2 failed attempts following the recipe from EDC this was amazing! Worked perfectly first time and was so easy! I also added the butter and lemon juice while the eggs and vinegar were whisking with about 2.5 minutes to go was perfect!
Fail safe and not overly tangy as with so many other hollandaise sauces.
Yummy! I would add a tad less vinegar next time. I added the salt and pepper then the butter while the eggs and vinegarwwere mixing. Made a mess and got splashed but it turned out really well so it was worth it!
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