New School HollandaiseMake on Fresco
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!
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Place the eggs, lemon juice and salt into the Thermomix bowl and blend 1 min/speed 8.
Meanwhile, bring the butter to a rolling boil on a medium high heat on your cooktop.
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.
Serve immediately over eggs, asparagus, grilled steak, make eggs benedict, or add the following options.
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.
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.