Forum Thermomix
Questions Doubts and Requests => Tips and Tricks => Topic started by: KazAndCo on April 06, 2012, 12:35:50 am
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Sorry, I have no idea if this is the right section or not! I just tried to make hollandaise sauce....twice...both ended in disaster!! The first lot ended with scrambled eggs with melted over it, the second looked great till I went to pour it out and it sat for a minute and the butter split and sat ontop.
What am I doing wrong??? I followed the recipe to a tee!! Help please!!
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Does it look like this (http://www.cookingmela.com/holiday-sauce-rescue-how-to-fix-a-broken-hollandaise-sauce-recipe/) 'broken hollandaise' on this video KazAndCo. Could you use that technique for yours perhaps?
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This is amazing, JD! Thank you!! :D :D
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Brilliant! Easy enough to do in the Thermomix too. Not that I've had any broken Hollandaise issues, but good to know just in case.
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Thankyou for that vid! That's exactly how it looked! I cracked it & threw it out but I'll keep that in mind for next time!!
So, why would mine be not working do you think?
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Which recipe did you use Kaz?
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I googled 2. The first one was
130gm cold butter
4 egg yolks
1 tablespoon of lemon juice
Salt & pepper
Cooked with butterfly at 90degrees in reverse for 8 mins. It didn't say what speed so I did speed 1 which mustn't have been fast enough?
The second one was the same ingredients but only 1 tsp of lemon juice with butterfly at 90degrees mins speed 3.
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Try Alyce Alexandra's recipe with my tweaks:
120g butter, cut into chunks
2 whole eggs
2 egg yolks
Juice 1/2 lemon
30g white vinegar
2 tsp Dijon mustard
Place butterfly into TM jug.
Add all ingredients and cook 6 minutes, 70, speed 3.
😊
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Wow thx for the link jd... Amazing how easy it is to fix it...nice tidbit to have on hand 😊