Imported from the web

Hollandaise Sauce

Name: Hollandaise Sauce
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 8 servings
Cuisine: French
Ingredients: 250 g unsalted butter (diced); 50 g water; 1 tbsp freshly squeezed lemon juice; 3 egg yolks (from medium eggs); 0.5 tsp fine sea salt; ground black pepper (1 pinch)

Imported by John Tan on SeeMeCook

A classic, velvety French sauce made with egg yolks and butter, perfectly balanced with lemon juice. This version is optimized for the Thermomix for a foolproof emulsion.

8 servings15 minFrench

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Ingredients

250 g unsalted butter (diced)
50 g water
1 tbsp freshly squeezed lemon juice
3 egg yolks (from medium eggs)
0.5 tsp fine sea salt
ground black pepper (1 pinch)

Steps

1
Place the butterfly whisk into the Thermomix mixing bowl.
2
Add the diced unsalted butter, water, lemon juice, egg yolks, sea salt, and black pepper into the mixing bowl.
3
Cook for 8 minutes at 80°C on Speed 4 (or according to your specific Thermomix model's Hollandaise setting) until the sauce is thickened and emulsified.
4
Remove the butterfly whisk and serve the sauce immediately.