Hollandaise Sauce
A rich and creamy taste, with a delicate balance of tangy lemon and buttery flavours. The sauce has a smooth, silky texture and is indulgent and luxurious. A dash of lemon, dijon and cayenne bring it to life .
Print
Pin
Equipment
- TM6
- TM5/TM31 see method in notes of recipe
Ingredients
- 3 egg yolks
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- ¼ tsp table salt
- 110 grams butter, cubed
- pinch white pepper
- pinch cayenne pepper (optional)
Instructions
- Add all ingredients to Thermomix bowl.
- Select Thicken mode, 80°.
- Serve garnished with cracked pepper, chopped parsley or a sprinkle of cayenne pepper.
Notes
- To make Hollandaise in the TM5 or TM31:
- insert butterfly whisk. Place egg yolks, lemon juice, salt, pepper and cayenne into mixing bowl and mix 10 sec/speed 4.
- Mix 6 min/90°C/speed 3, and slowly add cubes of cold butter through hole in mixing bowl lid, waiting for each piece to melt before adding another.
- Cook 3 min/95°C/speed 2, placing simmering basket instead of measuring cup onto mixing bowl lid. Remove butterfly whisk and serve.
- Hollandaise will last 2 days in the fridge.
- Reheat in a small pan, adding a little extra butter, stir over a low heat.
- Add a tablespoon boiling water to loosen if you like it runnier.
- Swap lemon juice for vinegar if you like a tart hollandaise.
- Adjust seasonings to your taste.