Hollandaise sauce using a Thermomix
(5)
Preparation time
Total time
Servings
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Difficulty
Hollandaise sauce is the velvety, buttery delight that has graced brunch tables since the 16th century, when it was first served to the French nobility. Often considered one of the five mother sauces in French cuisine, it’s like the royal cloak for your asparagus or eggs Benedict! Legend has it that this sauce was named after Holland, where it was first created, but its true origins are as murky as the sauce itself before you whip it into a creamy bliss. With just a handful of ingredients - butter, egg yolk, and a splash of lemon juice - you can elevate your dishes from ordinary to extraordinary. Just remember, the key is in the emulsification; whisk a little and whisk often to avoid a saucy disaster!
Ingredients
- 250 g Butter
- 50 g Water
- 15 g Lemon juice
- 1 Egg
- 1 Pinch(es) Salt
- 1 Pinch(es) Pepper
Steps
- 0 the standard blade, 0.
- Cut in pieces, and add 250 g of butter 0 in the food processor bowl.
- Mix manual: 2:00min / 100°C / Speed 2.
- Pour the content of the food processor bowl by using the spatula in a salad bowl 0.
- Place the stirring paddle, 0.
- 0, and add 50 g of water 0 in the food processor bowl.
- Add 15 g of lemon juice in the food processor bowl.
- 0, and add 1 egg only the yellow, 1 pinch(es) of salt adjust according to the tastes, 1 pinch(es) of pepper adjust according to the tastes in the food processor bowl.
- Mix manual: 2:00min / 100°C / Speed 3.
- Mix manual: 3:00min / 100°C / Speed 3. Filler cap open
- 0 the content of the salad bowl 0 in the food processor bowl 0.
