Hollandaise Sauce Recipe for the Thermomix®.
Author:
Thomas Sixt is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.
I’ll show you the Sauce Hollandaise Thermomix recipe today.
Step by step, I will guide you in Thermomix German to a successful whipped sauce.
The practical thing about cooking the Thermomix Hollandaise is:
The hollandaise sauce preparation is 100% successful if you follow these instructions carefully.
You can keep the finished hollandaise sauce warm in the Thermomix for up to 35 minutes without the sauce developing an unsightly skin.
That comes in handy when guests come!
Let’s get started NOW, I wish you the best of luck!
Table of Contents
1. Recipe Hollandaise Sauce Thermomix®
Below are all the ingredients and the exact details for the magic pot. Look forward to comments!
Sauce Hollandaise Thermomix
Cooked, photographed and written down by chef Thomas Sixt.
Simple instructions for preparing hollandaise sauce in the Thermomix
Ingredients
| Ingredients for the reduction | ||
| 1 | Piece | Shallot |
| 30 | ml | dry white wine |
| 80 | ml | cold water |
| 1 | tbsp | Vinegar |
| some | Parsley | |
| 1/2 | tsp | tarragon |
| 1 | Piece | Bay leaf |
| 2 | Piece | pepper corns |
| Nut butter ingredients | ||
| 220 | g | butter |
| egg yolks to beat | ||
| 2 | Piece | egg yolks |
| Seasonings to taste the Hollandaise sauce | ||
| some | Cayenne pepper | |
| some | nutmeg | |
| primal salt | ||
| black ground pepper | ||
Instruction
Prepare reduction
Place the ingredients for the reduction in a small saucepan, bring to the boil and reduce (reduce) to one or two tablespoons.
Prepare hollandaise
Next, provide the prepared butter.
5 min./80°C/level 4 anti-clockwise rotation.
Beat in the butter slowly for the first 40 seconds.
Beat yolks
Put the neatly separated egg yolks and reduction in the mixing bowl of the Thermomix.
Insert the mixing attachment (wing).
5 min./ 75°C/ anti-clockwise beat with volume.
Spice up
Season the hollandaise sauce with a little cayenne pepper, salt, pepper and nutmeg.
Serve
You can easily keep the Hollandaise sauce warm for 35 minutes in the Thermomix at 75°C, the lowest setting.
When serving the hollandaise sauce, please be sure to use preheated plates or a sauce boat.
Otherwise the sauce will cool down quite quickly and only a warm plate will prevent this.
Without the Thermomix you can prepare the hollandaise with the mixer.
I will show you this method elsewhere!
Courses
Cousine
Keyword
2. Calories (kcal) and Nutritional Values
3. Prepare the Hollandaise Sauce In the Thermomix®
Of course, the preparation of the hollandaise sauce in the Thermomix is similar to my new work technique “Preparing the easy hollandaise sauce “.
So if you don’t have a miracle kettle in your kitchen, then click on the link in the previous sentence.
The Dutch sauce is easy to make in the Thermomix.
I already wrote that in the introduction.
Nevertheless, a bit positive about the miracle mixer:
You can set the temperature of the thermomixer exactly, so there are many possible sources of error when preparing the Hollandaise sauce.
Incidentally, I do not get any money for this contribution, the Thermomix is left over from a recipe developer order.
I like to use the Thermomix for very specific preparations.
Because the search volume for the sauce in the Wundermixer is quite reasonable, I decided to put my existing recipe online here.
4. Prepare the Reduction For the Hollandaise Sauce
Along with egg yolk and butter, the reduction is the most important ingredient for the whipped butter sauce.
I already have the reduction and the butter in two extra pots.
Personally, I find this more practical than preparing everything in the Thermomix.
With this recipe, that would mean cleaning the blender jar and the like several times.
It is much more time-consuming than washing two pots or putting them in the dishwasher.
5. Prepare the Butter For Hollandaise Sauce
I tend to give good advice. I melt the butter for the hollandaise sauce in the saucepan…
Allow the butter to brown slightly.
This gives me a butter that tastes light and finely nutty.
The nut butter brings a complex and exciting flavor to the hollandaise sauce.
6. Note the Cleanliness Of the Thermomix®
Please clean the Thermomix shaker, the knives, the lid and the flapper for beating very thoroughly.
All tools must be cleaned free of grease, otherwise the hollandaise can still go wrong despite a lot of thermomixer horsepower.
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Comments, Cooking Questions and Answers
Below you can write to me directly.
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