Hollandaise Sauce

[Thermomixer]

Not really a Jam or Chutney, but better here than elsewhere.  From here originally - http://www.forumthermomix.com/index.php?topic=957.msg5588#msg5588

Quoting vivacity:

I made my first EVER hollandaise sauce yesterday in the TM using the German TM cookery book and it was a shock how quickly it was made and how good it tasted. I don't know if it's the same as the version in the English TM books but here is the recipe just in case:

4 egg yolks
100g butter
80 g cream
1/4 tsp white pepper
1/4 - 1/2 tsp salt
10-15 ml lemon juice

Put all the ingredients in the mixing bowl and cook for 6 mins/80C/speed 4. Pour sauce into a cold jug/bowl after cooking to stop it from becoming scrambled eggs. I thought the sauce wouldn't thicken during the first few minutes but by the time cooking was over, the sauce had a wonderful consistency and yes, I was almost disappointed at how easy it was to make it. Weird, but true.

[ahoney]

Made this today, it was great! after a failed attempt at the edc one :

[Zan]

Made a note of this.
Did you use the butterfly?

[ahoney]

no I didn't, should I have?

[Zan]

LOL no idea, just the edc recipe says to use it and I noticed when adding this one to the book.
Great if you don't as I ALWAYS forget the butterfly, can have it out leaning against the tmx and still somehow not put it in, lol.

[hools003]

I have done the EDC one and followed it all except I watched it carefully and it was done in about 5 mins if I remember correctly. I'm pretty sure there is a review on here and that's where I got the idea. It was my second try, 1st time I overcooked and it curdled. Here's a tip... If you have any left and want to use it the next day, don't put it on high in the microwave, it's nasty!!

[ahoney]

thanks was wondering what to do with the leftovers, i don't have a microwave though!

[Tasty]

Will be trying this one tomorrow as hubby wants it and I have leftover egg yolks to use up. How much should 4 egg yolks weigh as I have them all together?

[icor611]

don't put it on high in the microwave, it's nasty!!

Put it in a zip lock top bag and submerge in warm tap water. If you have it use the sous vide. Reheats nice w/o separating.

[Aussie Brenda]

Thanks for the tip icor 611, that is a good idea.

[Rogizoja]

I have often made the recipe from the UK's Fast and Easy Cooking book and have always had success. Tips from there: if your sauce does split, remove the butterfly then add an ice cube and bland 30 seconds at speed 8 to re-emulsify. Another tip is that Hollandaise sauce can be held for up to one hour at 60° C speed 2 until you're ready to serve it.

[Aussie Brenda]

I love this forum always getting great ideas and tips.