Forum Thermomix
Questions Doubts and Requests => Questions? Technical Issues? The Survival Guide => Topic started by: judydawn on May 07, 2009, 10:17:04 am
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Has anyone made this one, page 59 Everyday cookbook (not the new one). DD wants to make it for me when she has us to her place for brunch on Mothers' Day. Does it need tweaking or OK as is?
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yes it needs tweaking. i think maybe it doesn't need the water at all??? i can't find it though
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yes here http://www.thekitchenplayground.com/2008/about-hollandaise/
i miss dani's blogging :(
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Thanks Karen, DD will be pleased I have found that out for her. :-* :-*
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What a lovely brunch we had at DD's for Mothers' Day today and the hollandaise sauce was a huge success (unlike her first attempt a while back before I found out the improved method which was no water and a much longer cooking time). These are the things that annoy me about the everyday cookbook, whoever tested that first recipe >:( >:( >:( She served it over eggs florentine on muffins, we also had ham and cheese croissants, bacon and fried tomatoes, fruit, fruit muffins, cappuccino and champagne and orange juice. Wonderful!
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yummo!!! where was my invite???! lol
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Hi!
I made my first EVER hollandaise sauce yesterday in the TM using the German TM cookery book and it was a shock how quickly it was made and how good it tasted. I don't know if it's the same as the version in the English TM books but here is the recipe just in case:
4 egg yolks
100g butter
80 g cream
1/4 tsp white pepper
1/4 - 1/2 tsp salt
10-15 ml lemon juice
Put all the ingredients in the mixing bowl and cook for 6 mins/80C/speed 4. Pour sauce into a cold jug/bowl after cooking to stop it from becoming scrambled eggs. I thought the sauce wouldn't thicken during the first few minutes but by the time cooking was over, the sauce had a wonderful consistency and yes, I was almost disappointed at how easy it was to make it. Weird, but true.
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That sounds much better! I have made it from the Spanish books and it was half a lemon, for my taste too overpowering! I have remade it with less lemon and it was good, but I bet the cream makes it excellent! Thanks for that, I will write the cream in my recipe book. Thanks! ;D ;D ;D
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Hi, Bron!
And the best thing about this sauce is that you only need one egg white more to add to the other four and then you can make your pavlova ;D Yours is truly a magnificent recipe (the one with the spices).
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Oh I am soooo pleased that it worked!!!
For you all! ;D ;D ;D ;D ;D ;D
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I haven't made the sauce, but also think that Tenina may have been doing some tweaking?
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I have not made hollandaise sauce in THX but I have made it with a double boiler many times my recipe is very close to the one in the Australian Everyday book. ( mine does not say any thing about water) The recipe I use in the double boiler calls for 4 egg yolks & for 1/2 lb. butter or about 228g and only 1 to 2 tsp Lemon juice. I will play with it. I have not seen any recipes that have cream in it before but it sound good.
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Agpest you won't do it any other way once you have done it in your TMX - whilst it is cooking you can be preparing the eggs or asparagus. Don't know what everyday cookbook you have but the recipe in mine had to be tweaked before we got it right.
4 egg yolks
130g unsalted butter
juice 1/2 lemon
S & P to taste
Insert butterfly. Place all ingredients into TM bowl and cook 8 mins 90o speed 3. DD used cold butter and this time was perfect.
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I have the Australian Everyday 2009 edition
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I have the Australian Everyday 2009 edition
And does that recipe read the same as I printed above? My edition is earlier than the 2009 so hopefully they have tweaked your version. (the earlier edition had some water in it and was only cooked for 4 minutes)
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Yes it is exactly as yours some body must be paying attention. I may try the hollandaise this weekend. It has been so warm the last 2 days. we have been eating leftovers the only thing I have made has been ice cream which has impressed my mother-in-law who is visiting. Today I boiled eggs for her in the THX. We are at about 900 meters elevation so water boils at a slightly lower temp. When we moved here it took me a while to figure out why I had to boil the eggs 4 minutes + to get three 3 minute eggs I blamed it on the electric stove. I did not think we were high enough to make a difference.
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Agpest you won't do it any other way once you have done it in your TMX - whilst it is cooking you can be preparing the eggs or asparagus. Don't know what everyday cookbook you have but the recipe in mine had to be tweaked before we got it right.
4 egg yolks
130g unsalted butter
juice 1/2 lemon
S & P to taste
Insert butterfly. Place all ingredients into TM bowl and cook 8 mins 90o speed 3. DD used cold butter and this time was perfect.
I'm still troubled by the 90 C. I think ti's all to do with timing. I've noticed it takes a couple of minutes to heat up, so perhaps this is the key to egg yolk sauces. I did it for 8 minutes and it curdled, maybe the cold butter stopped that from happening. I'f I use it on 80, it doesn't curdle, but takes a lot longer. It's driving me crazy!
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I've had someone explain to me how to make a proper Hollandaise and Bearnaise years ago and you just have to see it once. Here it goes TMX style (similar to the 'my arm and wrist is killing me' style).
2tbs white wine vinegar
2tbs water
1 sjalot, minced
5 white peppercorns, crushed
4 egg yolks
250g (about 8 ounces) clarified butter, melted
pepper, salt, cayenne pepper
1. First you make a gastrique by boiling water, vinegar (equal quantities), crushed white peppercorns and sjalots until reduced by half. Or just use lemon juice with a bit of water!
2. Then you ad this with the egg yolks to the TMX and set it to 70C (160F) at speed 3-4 with the butterfly. After a couple of minutes the yolks are fluffy and have thickened. Kill the heat! In the kitchen you would put your pot with yolks away from the heat source.
3. Let the yolks cool down a bit and start adding the butter in a steady stream while you let the TMX mix at speed 3-4 (like mayonaisse).* Season with pepper, salt and cayenne. This should give you a perfect Hollandaise.
The trick is to first make a, sort of, sabayon base, kill the heat and after that add the clarified (!) butter slowly like making an aioli.
* To make clarified butter you heat butter in a pan until it start to break down and is quite warm. Pour it into a bowl and after a couple of minutes you can remove the solids from the top and pour the rest into another bowl, while leaving the sediments on the bottom of the bowl behind.
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I have to admit to never having made Hollandaise. I guess I should give it a go. We were never very big on sauces until we got the TMX, too much stirring, consuming time.
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You should. Hollandaise is far better than the sum of its parts.
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Thanks for the tips and recipe - will have to try this way too.
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You're right, especially now that I have a TMX to do the work.
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I haven't made it in the TMX, I use my Bamix for this one.
125g butter
1tsp French Mustard
3 egg yolks
2tsp lemon juice
grated lemon rind
SB (stick blend) all except butter. Melt butter and add slowly while SB'ing. Make sure butter isn't over hot or it will curdle.
This would easily convert to TMX. Just melt butter in m'wave.
I LOVE Eggs Benedict.
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JudyDawn ....i made your recipe .............................oh woman i think you are the devil handing out candy!!!!
i will never be able to have just eggs again ................soooooooooooooooooo yummy
thank you for the share =)
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:D :D :D :D I take that as a yes I like it ;) ;)
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I think I'll have to try it with the smaller amount of lemon juice...I've made it a couple of times with the juice of half a lemon (approx 20ml) and it was way too lemony.....anytime I have it out (admittedly at a pub on a counter meal hehe)...it has almost a very slight curry taste...wonder why?? I've never seen a recipe with curry powder....maybe they use a packet mix?
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i first soft boiled my eggs in the TM steaming bowl. set them aside in them in the shell until i made the sauce
2 egg yolks
70g unsalted butter
juice 1/2 lemon
S & P to taste
Insert butterfly. Place all ingredients into TM bowl and cook 4 mins 90o speed 3. then i added a handful of fresh baby spinch set it on reverse for another 3mins. this is what it looked like
(http://i123.photobucket.com/albums/o316/phatassphairy/IMG_4122.jpg)
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I like the idea of adding the spinach to the sauce phatassphairy, up there for thinking ;)
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my 2011 everyday cookbook hollandaise recipe is as you typed judydawn!
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Thanks Jaz, nice to see changes are made in later editions.