Did you know you can prepare a quick and effortless Hollandaise Sauce at home with your Thermomix? I've gathered all the recipes on the web to provide you with all the possible ways of making this luscious buttery sauce.
Hollandaise Sauce is one of the basic French haute cuisine preparations widely known around the world as the main ingredient of eggs Benedict and it often accompanies vegetables such as steamed asparagus and whatever you like the most.
It is said to be a very difficult sauce to prepare at home but don't be scared! Thermomix has also passed the test for this sauce, it makes a perfect hollandaise sauce with ingredients of your choice, healthier than the bought ones that you cannot check yourself. You may use fresh egg yolks and great butter as the main ingredients, and then add flavours of your personal taste to it. Usually it is flavoured with lemon juice, salt and pepper.
As I said before, it is always said hollandaise sauce requires good skills and knowledge to be prepared and hold because the ingredients must be very well balanced to create a smooth, creamy and not separated sauce; it must have a buttery taste with a hint of lemon juice and it must be served warm and never hot.
All of this can be done with Thermomix in less then 10 minutes!! Can you believe it?? :)
I love eating my poached eggs with lots of this easy-to-make and very scrumptious sauce, don't you? How do you like eating this lovely French preparation?
You may also like making your own sauces:
- Thermomix Mayonnaise
- Thermomix Tomato Ketchup
- Chilli Peppers Hot Sauce
- Sweet and Sour Chinese Sauce
- Philadelphia Cheese, Tuna, Heavy Cream and Anchovies Sauce
Ingredients- 4 Egg yolks (save whites for Thermomix sorbet)
- 130 g Chilled Unsalted Butter (make your own !)
- 1 or 2 tbsp Lemon juice
- pinch Salt and Pepper
- pinch paprika (optional)
- 1 or 2 tbsp Papers (optional)
How to prepare Thermomix Hollandaise SauceInsert butterfly whisk and add egg yolks, butter, lemon juice, salt and pepper to Thermomix.
Cook for 8 Min. 90°C Speed 3.
Add capers or a dash of paprika in the last few seconds if desired.
Ingredients- 4 Egg yolks
- 130 g Cold Butter
- 1 teaspoon Lemon Juice
- Salt and Pepper to taste
How to prepare Thermomix Hollandaise SaucePlace all ingredients in the thermomix bowl.
Using the butterfly attachment, cook the mixture 8 Min. 90°C Speed 3.
from ukthermomix.com by Chef Alan Murchison
5 shallots, peeled and halved
250 g white wine
250 g white wine vinegar
10 g peppercorns
3 egg yolks
1 whole egg
50 g hollandaise reduction
30 g lemon juice freshly squeezed
250 g melted butter
How to prepare Thermomix Hollandaise SauceReduction:
Place a heavy bottomed saucepan on top of the TM lid and add all the reduction ingredients to it, using the built-in TM weighing scales. Reduce on the hob until half the original quantity remains. Strain, cool and keep in the fridge in a sterilised jar covered with a sterilised lid.
Insert Butterfly Whisk.
Whisk eggs, reduction and lemon juice 17 Min. 80°C Speed 4.
Set to Speed 3 and slowly pour in the melted butter, whisking until it is fully incorporated. Season to taste then serve immediately or store in a covered bowl in the fridge to prevent a skin from forming.
Ingredients- 4 Egg yolks
- 130 g Unsalted butter
- Juice 1/2 Lemon
- Salt and Pepper
How to prepare Thermomix Hollandaise SauceInsert butterfly and place all ingredients into TM bowl.
Cook for 8 Min. 80°C Speed 3.
365Thermomix AdviceI just realised that I hadn’t changed the temp. I did mine at 80°C not 90°C as the book says.
from the Australian Recipe Community, published by Thermomix Australia
- 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)
- 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
How to prepare Thermomix Hollandaise SauceVinegar Reduction:
Place all ingredients into mixing bowl
Remove MC (measuring cup) and cook 5 - 10 Min. 100°C Speed 1 until liquid has reduced by half.
Strain and store in an airtight sterilised jar until required
Melt butter, the butter should be liquid.
This can be done in the Thermomix 4 - 5 Min 60°C 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. 80°C 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.
Australian Recipe Community AdviceThere should be enough vinegar in this recipe to make about 5 batches of Hollandaise sauce.
This recipe was lovingly brought all the way back from the French Laundray restaurant in the US by NSW Consultant Lynette MacDonald. Thanks Lynette for sharing this delicious breakfast and brunch favourite with all of our RC users!
My AdviceThis is not a personal advice of mine, I just found it on www.thekitchenplayground.com where the author says the hollandaise sauce recipe on page 59 Everyday cookbook, should be made without adding water. ;-)
How to prepare Hollandaise Sauce without Thermomixwww.bbc.co.uk