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The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
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.
