Kemangi (Lemon Basil) Hollandaise from Mozaic Restaurant
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Need
- 50 Grams egg yolks
- 200 Gram salted butter melted BUY
- 80 Grams lemon basil, blanched (see notes)
- 20 Grams fresh lemon juice
- Pinches pink salt flakes or to taste BUY
- cracked pepper to taste
Do
- 1
Place egg yolks into Thermomix bowl and cook 5 min/60°C/speed 3.5.
- 2
While still blending on speed 3 add the melted butter through hole in lid.
- 3
Add blanched herbs, lemon juice and seasoning. Blend 1 min/speed 8,
- 4
Strain through sieve and return to Thermomix bowl. Blend 15 sec/speed 4. If the hollandaise has split, add some ice cubes and blend on a high speed for up to 30 seconds. It should come back together.
- 5
Transfer to the siphon gun and use 2 cream charges. Shake vigorously and use the siphon to serve directly onto the plate you are using.
- 6
You can keep this inside the siphon gun for up to 1 week in the fridge.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
