Hollandaise Sauce

[judydawn]

Has anyone made this one, page 59 Everyday cookbook (not the new one).  DD wants to make it for me when she has us to her place for brunch on Mothers' Day.  Does it need tweaking or OK as is?

[brazen20au]

yes it needs tweaking. i think maybe it doesn't need the water at all??? i can't find it though

[brazen20au]

yes here http://www.thekitchenplayground.com/2008/about-hollandaise/

i miss dani's blogging

[judydawn]

Thanks Karen, DD will be pleased I have found that out for her.   

[judydawn]

What a lovely brunch we had at DD's for Mothers' Day today and the hollandaise sauce was a huge success (unlike her first attempt a while back before I found out the improved method which was no water and a much longer cooking time).  These are the things that annoy me about the everyday cookbook, whoever tested that first recipe She served it over eggs florentine on muffins, we also had ham and cheese croissants, bacon and fried tomatoes, fruit, fruit muffins, cappuccino and champagne and orange juice. Wonderful!

[brazen20au]

yummo!!! where was my invite???! lol

[vivacity]

Hi!

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.

[bron]

That sounds much better! I have made it from the Spanish books and it was half a lemon, for my taste too overpowering! I have remade it with less lemon and it was good, but I bet the cream makes it excellent! Thanks for that, I will write the cream in my recipe book. Thanks!

[vivacity]

Hi, Bron!

And the best thing about this sauce is that you only need one egg white more to add to the other four and then you can make your pavlova Yours is truly a magnificent recipe (the one with the spices).

[bron]

Oh I am soooo pleased that it worked!!!
For you all!

[Thermomixer]

I haven't made the sauce, but also think that Tenina may have been doing some tweaking?

[agpest]

I have not made hollandaise sauce in THX but I have made it with a double boiler many times my recipe is very close to the one in the Australian Everyday book. ( mine does not say any thing about water)  The recipe I use in the double boiler calls for 4 egg yolks &  for 1/2 lb. butter or about 228g and only 1 to 2 tsp Lemon juice. I will play with it. I have not seen any recipes that have cream in it before but it sound good.

[judydawn]

Agpest you won't do it any other way once you have done it in your TMX - whilst it is cooking you can be preparing the eggs or asparagus.  Don't know what everyday cookbook you have but the recipe in mine had to be tweaked before we got it right.
4 egg yolks
130g unsalted butter
juice 1/2 lemon
S & P to taste
Insert butterfly.  Place all ingredients into TM bowl and cook 8 mins 90o speed 3.  DD used cold butter and this time was perfect.

[agpest]

I have the Australian Everyday 2009 edition

[judydawn]

I have the Australian Everyday 2009 edition

And does that recipe read the same as I printed above?  My edition is earlier than the 2009 so hopefully they have tweaked your version. (the earlier edition had some water in it and was only cooked for 4 minutes)