Hollandaise Sauce
My hollandaise sauce has a rich and creamy taste, with a delicate balance of tangy lemon and buttery flavours. The sauce has a smooth, silky texture and is indulgent and luxurious. A dash of lemon, Dijon and cayenne bring it to life and really makes a simple poached egg or piece of salmon something really special!
Here are some tips for cooking hollandaise sauce
- Use room temperature eggs and butter, as they emulsify better.
- Season generously with salt, white pepper and a pinch of cayenne pepper to taste.
- Add a tbsp of boiling water if you like a runnier hollandaise.
- Hollandaise will last 2 days in the fridge
- To reheat, do so gently in a pot and add a little extra butter whisk in.
Ingredients
All you’ll need for this sauce are seven ingredients.
- Egg Yolks – 3 large eggs
- Lemon Juice – 1 tablespoon, if you like a tart sauce swap to vinegar
- Dijon – 1 teaspoon
- Salt – 1/4 teaspoon table salt
- White Pepper – 1/4 tsp
- Cayenne Pepper – optional, I add just a pinch
- Butter– 110g of melted butter
Flavouring a Hollandaise
Hollandaise sauce can be flavoured with a variety of ingredients. Here are a few popular options:
- Lemon juice: A classic hollandaise is made with lemon juice, which adds a bright, tangy flavour to the sauce.
- Herbs: Fresh herbs such as tarragon, parsley, and chervil can be added to hollandaise sauce to add a fresh, herbaceous flavour. Especially good when serving with fish.
- Spices: A pinch of cayenne pepper, paprika, or white pepper can be added to hollandaise sauce to add a spicy kick.
- Mustard: A small amount of Dijon mustard can be added to hollandaise sauce to add a tangy, spicy flavour.
- Garlic: Roasted or fresh garlic can be added to hollandaise sauce to add a rich, savoury flavour.
Remember that hollandaise sauce is delicate and it’s best to add flavours sparingly to avoid overpowering the sauce. You can always add more to taste if needed.
How to fix a broken sauce
If your hollandaise sauce has broken, it means that the emulsion has separated and the sauce has become thin and runny. This rarely happens when making in the Thermomix but if it does, here are a few steps you can take:
- Remove the sauce from heat. Tip into a bowl.
- Whisk an egg yolk into the sauce. This will act as an emulsifying agent and help to bring the sauce back together. I would do this by hand so you can see what is happening. Sometimes whisking in 2 tbsp of boiling water works if you have no egg yolk on hand.
Making Hollandaise in a TM5 or TM31
Hollandaise is incredibly easy to make in a TM6, the thicken mode does all the work for us at the press of a button. It’s little more involved in a TM5 or TM31.
- Insert butterfly whisk. Place egg yolks, lemon juice, salt, pepper and cayenne into mixing bowl and mix 10 sec/speed 4.
- Mix 6 min/90°C/speed 3, and slowly add cubes of cold butter through hole in mixing bowl lid, waiting for each piece to melt before adding another.
- Cook 3 min/95°C/speed 2, placing simmering basket instead of measuring cup onto mixing bowl lid. Remove butterfly whisk and serve.
What can you serve Hollandaise with?
Some common dishes to serve with hollandaise sauce include:
- Eggs Benedict: the sauce is typically drizzled over a poached egg and bacon, served on an English muffin.
- Asparagus: hollandaise is a popular sauce to serve with steamed or grilled asparagus.
- Steak: hollandaise can be served as a topping for a grilled or pan-fried steak.
- Vegetables: hollandaise sauce can be used as a dip for steamed or blanched vegetables such as broccoli, carrots, or green beans.
- Seafood: hollandaise sauce is often served with seafood dishes like poached salmon or crab cakes.
- Potatoes: hollandaise sauce can be used as a topping for roasted, mashed or baked potatoes.
Overall, hollandaise sauce is a versatile sauce that can add a touch of elegance to many dishes, making them more enjoyable and flavourful.
Hollandaise Sauce
Equipment
- TM6
- TM5/TM31 see method in notes of recipe
Ingredients
- 3 egg yolks
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1/4 tsp table salt
- 110 grams butter, cubed
- pinch white pepper
- pinch cayenne pepper (optional)
Instructions
- Add all ingredients to Thermomix bowl.
- Select Thicken mode, 80°.
- Serve garnished with cracked pepper, chopped parsley or a sprinkle of cayenne pepper.
Notes
- To make Hollandaise in the TM5 or TM31:
- insert butterfly whisk. Place egg yolks, lemon juice, salt, pepper and cayenne into mixing bowl and mix 10 sec/speed 4.
- Mix 6 min/90°C/speed 3, and slowly add cubes of cold butter through hole in mixing bowl lid, waiting for each piece to melt before adding another.
- Cook 3 min/95°C/speed 2, placing simmering basket instead of measuring cup onto mixing bowl lid. Remove butterfly whisk and serve.
- Hollandaise will last 2 days in the fridge.
- Reheat in a small pan, adding a little extra butter, stir over a low heat.
- Add a tablespoon boiling water to loosen if you like it runnier.
- Swap lemon juice for vinegar if you like a tart hollandaise.
- Adjust seasonings to your taste.