Author Topic: Hollandaise Sauce  (Read 8769 times)

Offline Thermomixer

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Hollandaise Sauce
« on: May 16, 2009, 07:59:58 am »
Not really a Jam or Chutney, but better here than elsewhere.  From here originally - http://www.forumthermomix.com/index.php?topic=957.msg5588#msg5588

Quoting vivacity:

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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Offline ahoney

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Re: Hollandaise Sauce
« Reply #1 on: January 29, 2011, 03:22:35 am »
Made this today, it was great! after a failed attempt at the edc one :) :

Offline Zan

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Re: Hollandaise Sauce
« Reply #2 on: January 29, 2011, 03:40:28 am »
Made a note of this.
Did you use the butterfly?

Offline ahoney

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Re: Hollandaise Sauce
« Reply #3 on: January 29, 2011, 03:51:53 am »
no I didn't, should I have?

Offline Zan

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Re: Hollandaise Sauce
« Reply #4 on: January 29, 2011, 05:17:28 am »
LOL no idea, just the edc recipe says to use it and I noticed when adding this one to the book.
Great if you don't as I ALWAYS forget the butterfly, can have it out leaning against the tmx and still somehow not put it in, lol.

Offline hools003

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Re: Hollandaise Sauce
« Reply #5 on: January 29, 2011, 06:03:10 am »
I have done the EDC one and followed it all except I watched it carefully and it was done in about 5 mins if I remember correctly. I'm pretty sure there is a review on here and that's where I got the idea. It was my second try, 1st time I overcooked and it curdled. Here's a tip... If you have any left and want to use it the next day, don't put it on high in the microwave, it's nasty!!

Offline ahoney

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Re: Hollandaise Sauce
« Reply #6 on: January 29, 2011, 08:01:58 am »
thanks was wondering what to do with the leftovers, i don't have a microwave though!

Offline Tasty

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Re: Hollandaise Sauce
« Reply #7 on: January 25, 2012, 01:38:35 pm »
Will be trying this one tomorrow as hubby wants it and I have leftover egg yolks to use up. How much should 4 egg yolks weigh as I have them all together?

Offline icor611

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Re: Hollandaise Sauce
« Reply #8 on: January 28, 2013, 09:46:00 pm »
don't put it on high in the microwave, it's nasty!!

Put it in a zip lock top bag and submerge in warm tap water. If you have it use the sous vide. Reheats nice w/o separating.

Offline Aussie Brenda

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Re: Hollandaise Sauce
« Reply #9 on: January 28, 2013, 10:04:44 pm »
Thanks for the tip icor 611, that is a good idea.

Offline Rogizoja

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Re: Hollandaise Sauce
« Reply #10 on: January 29, 2013, 10:03:36 am »
I have often made the recipe from the UK's Fast and Easy Cooking book and have always had success. Tips from there: if your sauce does split, remove the butterfly then add an ice cube and bland 30 seconds at speed 8 to re-emulsify. Another tip is that Hollandaise sauce can be held for up to one hour at 60 C speed 2 until you're ready to serve it.
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Offline Aussie Brenda

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Re: Hollandaise Sauce
« Reply #11 on: January 29, 2013, 10:10:44 am »
I love this forum always getting great ideas and tips.