New School Hollandaise
Make on Fresco
Old school hollandaise is a LOT of work and heaps of dishwashing afterwards, plus a sore arm from all that whisking. Get egg benny-ing in no time!
If you have ever made old school hollandaise you will know that it takes a lot of time and energy and dishes...oh the dishes! Not one for dishwashing (ever since I spent every night at the sink during childhood) and being the proud owner of the best blender on the planet, I knew there was a better way. I spent a bit of time researching the science and ratios behind a good hollandaise, and this is the result. Happy result. VERY happy result. You will love it!
Serving Suggestions and tips:
Classic (for good reason)
• Eggs Benedict, Florentine or Royale (eggs Benny with salmon instead of ham or bacon)
• Steamed asparagus with a squeeze of lemon
• Poached salmon or trout
• Artichokes (pull, dip, repeat)
• New season potatoes or baby chats
Seafood loves hollandaise
• Drizzled over grilled prawns or lobster
• With pan-fried scallops
• Alongside crab cakes or fish cakes
• Over steamed mussels instead of cream
Vegetable upgrades
• Roasted broccoli, cauliflower
• Charred leeks or spring onions
• Grilled zucchini or fennel
• Spoon over corn on the cob with chilli flakes
Meat & poultry moments
• With steak instead of béarnaise
• Over grilled chicken or turkey schnitzel
• As a sauce for pork cutlets
• With ham or gammon and greens
Breakfast & brunch twists
• On avocado toast with a soft egg
• With roasted mushrooms on sourdough
• Over a breakfast hash
• As a sauce for savoury waffles
Turn it into something else
• Add herbs for a green hollandaise
• Stir through miso for umami depth
• Spike with chilli oil or harissa
• Thin slightly and use as a warm salad dressing
Leftover genius (rare, but possible)
• Toss through hot pasta with peas
• Spoon over baked potatoes
• Use as a base for a quick gratin
Need
- 3 eggs
- 50 Grams fresh lemon juice
- 1 Pinch pink salt flakes BUY
- 300 Grams unsalted butter BUY
Do
- 1
Place the eggs, lemon juice and salt into the Thermomix bowl and blend 1 min/speed 8.
- 2
Meanwhile, bring the butter to a rolling boil on a medium high heat on your cooktop.
- 3
When the butter is boiling, set the timer on the Thermomix for 1 minute. Add the boiling butter onto the lid of the Thermomix bowl (be warned it will spit a little bit as the MC floats to allow the butter through and into the bowl). Blend 1 min/speed 8.
- 4
Serve immediately over eggs, asparagus, grilled steak, make eggs benedict, or add the following options.
- 5
To make this sauce become a bearnaise, add some tarragon leaves in the same process as adding the butter. Other fresh herbs can make a difference to this sauce as well.
- 6
For a foyot (for steak or chicken) try adding instead of salt, 1-2 tsp Chicken Stock Powder (from this site). This in no way is traditional, but gives a deep umami flavour to the sauce that is addictive! Alternatively, you could add a tsp of Umami Paste (also on this site) to the sauce for a similar result.
Served with
Tenina Holder is a wife, mother of five and grandmother of nine, 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!
