Ingredients
Hollandaise Sauce
- 4 egg yolks
- 130 grams unsalted butter, Cut into pieces
- 1/2 juice of lemon
- 1/2 level teaspoon sea salt
- 50 grams water
- cracked white 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
Insert the whisk attachment.
Mix all the ingredients in the bowl, and heat 4 min/70degC/
"Counter-clockwise operation" /speed 3.Mix without heat for 1 min/ speed 2/
"Counter-clockwise operation" .Serve immediately or store covered in the fridge.
Hollandaise Sauce
Tip
Hollandaise Sauce is delicious with white meats, fish, eggs & vegetables.
For a lighter and healthier, but less authentic version, I use half the butter, and it is quite delicious.
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
Really loved it. I used 4 egg yolks and a lot more butter also took a bit longer in time I melted butter in microwave and drizzled it in.
Strange & perplexing!! Why does it work perfectly for some & not others?
Anniebee!
Fail. Too runny... used room temp eggs and cold organic butter. Not sure where I went wrong
Failure! Too runny, even added extra heat time
disappointing
Great recipe!
Quick and easy for a delicious breakfast. Thankyou.
Everything came straight from the fridge (cold), and turned out perfect! Thanks again! !
eating it right now and it has amazing taste - not too tangy, I cant wait to play with the other suggestions above.
Beautiful. I added a clove of sauteed garlic and a shallot and it was so light and fluffy!
Steph Sofield- Thermomix Consultant
Find me on Facebook 'Thermomistress'!
Not foolproof.. Tried this twice and just can't master it! Maybe i will try with room temperature eggs next time
Thanks for your comments. I agree it is a great recipe, taken from the French thermomix recoipe book. I used only half the butter, maybe that makes a better consistency? Ie less butter is not so runny?
Anniebee!
Made this today for a brunch with friends and it was raved about. Thanks for posting. I missed the comments about cooking a bit longer, so will do that next time as it was a bit runny.
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