This basic wealthy and creamy café-style hollandaise sauce recipe takes simply 5 minutes to organize and could be made in a Thermomix or blender… you will not imagine how straightforward it’s!
Made with egg yolks, butter, lemon juice and Dijon mustard, this do-it-yourself hollandaise sauce is wealthy, clean, velvety, and scrumptious with so many dishes!
Basic hollandaise sauce could be tough to make – and entails A LOT of whisking – however this hollandaise sauce recipe takes simply 5 minutes to make! While it makes a dish look additional particular, this sauce is SO straightforward: simply soften, mix and serve!
Like my Thermomix aioli, Thermomix bechamel, and Thermomix pesto, utilizing a Thermomix or blender makes making ready this sauce a breeze! Use it to high steamed asparagus and different greens, eggs Benedict, smoked salmon or poached eggs.
Why You are Going To Love This Recipe
- Fast and straightforward recipe – this sauce is prepared in simply 5 minutes.
- 5 primary elements – this recipe is created from a handful of fridge and pantry staples.
- No whisking required – basic hollandaise sauce requires loads of whisking, however this recipe makes use of the Thermomix or blender to do all of the arduous work!
- Versatile – serve along with your favorite greens, fish, poached eggs or seafood!
- Thermomix and standard – it’s so straightforward to make hollandaise sauce within the Thermomix, in addition to conventionally, and each strategies are written within the recipe card on the finish of the submit.
What You Want
You solely want 5 primary elements to make hollandaise sauce within the Thermomix or blender!
Word: Scroll to the recipe card on the backside for the elements portions and full detailed methodology.
- Butter – I like to recommend that you simply use unsalted butter.
- Egg yolks – I exploit egg yolks from massive sized eggs, which weigh approx 60g, and ensure the egg yolks are at room temperature, not straight from the fridge. For recipes to make use of up the egg white, see ‘knowledgeable ideas‘ beneath.
- Lemon juice – vinegar is historically used to make hollandaise sauce, however lemon juice is a tasty substitute that provides simply the correct quantity of ‘tang.’
- Dijon mustard – provides a delicate additional flavour to the sauce.
- Cayenne pepper – this provides a slight contact of warmth to the sauce, nonetheless that is non-compulsory, you’ll be able to go away it out should you favor.
- Salt and pepper – to season.
Tools Required
All you want is a microwave protected bowl/jug or pot for melting the butter, and, both a Thermomix or a blender!
Step By Step Directions
This blender or Thermomix hollandaise sauce takes simply 3 straightforward steps to make!
Word: Scroll to the recipe card on the backside for the elements portions and full detailed methodology.
Step 1 – Soften The Butter
Place the butter in a microwave-safe bowl/jug or small saucepan.
Soften the butter within the microwave or on the stove-top till melted and effervescent.
Word: Take care to keep away from the new butter splattering.
Step 2 – Mix Egg Yolks, Lemon Juice, Dijon Mustard And Seasonings
Place the egg yolks, lemon juice, Dijon mustard, cayenne pepper (non-compulsory), and salt and pepper right into a blender or Thermomix.
Combine within the blender for a number of seconds on excessive till mixed, scrape down the edges after which combine once more.
If utilizing a Thermomix: Combine for 10 seconds on Velocity 6. Scrape down the edges then repeat.
Step 3 – Pour In The Melted Butter
Scale back the blender to medium pace and very slowly pour the butter into the blender till elements are mixed and clean.
If utilizing a Thermomix: Scale back the pace and very slowly pour the new butter by way of the MC gap and proceed mixing till clean.
Serve instantly.
Knowledgeable Ideas
- The butter must be VERY HOT AND BUBBLING when it is added to the egg yolk combination, in any other case it will not cook dinner the egg yolks and the sauce will not thicken.
- When melting the butter – be sure that the bowl is roofed to keep away from splatters.
- Pour the butter in to the egg combination very SLOWLY – in any other case the sauce can ‘cut up’.
- Use room temperature egg yolks – this makes mixing them with the new butter simpler, and the sauce is much less more likely to cut up.
- This sauce is greatest served instantly after making.
- Leftover egg whites – you need to use them to make pavlova, amaretti biscuits, royal icing, coconut macaroons or Toblerone mousse.
FAQs
Hollandaise sauce is scrumptious served with poached eggs, seafood, together with prawns, and steamed or grilled greens, particularly asparagus.
Hollandaise sauce is greatest served both heat or at room temperature.
Hollandaise sauce will preserve for as much as 2 days within the fridge, nonetheless it’s at its greatest when served instantly after it’s made.
For extra straightforward and scrumptious Thermomix sauces, attempt these fashionable recipes:
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Hollandaise Sauce
A wealthy and creamy Hollandaise sauce recipe that may be made both within the Thermomix or with a daily blender. Prepared in lower than 5 minutes!
Print Pin FeeServings: 4 serves
Energy: 269kcal
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Directions
- Soften the butter in a microwave-safe bowl (or on the stove-top) till melted and effervescent.TIP: Ensure that the bowl is roofed to keep away from splatters.
- Place the egg yolks, lemon juice, Dijon mustard, cayenne pepper (non-compulsory), salt and pepper right into a blender (or Thermomix). Combine on HIGH pace for five seconds till mixed. Scrape down the edges and repeat for an additional 5 seconds. If utilizing a Thermomix: Combine for 10 seconds, Velocity 6. Scrape the edges then repeat.
- Scale back the blender to medium pace and very slowly let the butter pour into the blender till mixed and clean. If utilizing a Thermomix: Scale back to Velocity 3 and very slowly pour the new butter by way of the MC gap and proceed mixing till mixed and clean.
Serve instantly.
Notes
- The butter must be VERY HOT AND BUBBLING when it is added to the egg yolk combination, in any other case it will not cook dinner the egg yolks and the sauce will not thicken.
- When melting the butter – be sure that the bowl is roofed to keep away from splatters.
- Cayenne pepper provides slightly warmth should you like that, however it’s non-compulsory.
- Pour the butter in SLOWLY – in any other case the sauce can cut up.
- Use room temperature egg yolks – this makes mixing with the new butter simpler, and the sauce much less more likely to cut up.
- This sauce is greatest served instantly after making – both heat, or at room temperature.
- Leftover egg whites – you need to use them to make pavlova, amaretti biscuits, royal icing, coconut macaroons or Toblerone mousse.
Diet
Energy: 269kcal | Carbohydrates: 1g | Protein: 2g | Fats: 29g | Saturated Fats: 17g | Polyunsaturated Fats: 2g | Monounsaturated Fats: 8g | Trans Fats: 1g | Ldl cholesterol: 213mg | Sodium: 24mg | Potassium: 28mg | Fiber: 0.1g | Sugar: 0.2g | Vitamin A: 977IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 0.4mg
