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!
If you enjoyed this recipe, we invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Our newest course, (FREE to Insiders) Shelf Control helps you sort out your pantry and fridge!
We have an amazing Lazy Sourdough Bakery course available to do at your own pace online.
Our delicious frosty course, The Whole Scoop Ice Cream course is churning now!
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.