Hollandaise Sauce

[agpest]

Yes it is exactly as yours some body must be paying attention. I may try the hollandaise this weekend. It has been so warm the last 2 days. we have been eating leftovers the only thing I have made has been ice cream which has impressed my mother-in-law who is visiting. Today I boiled eggs for her in the THX. We are at about 900 meters elevation so water boils at a slightly lower temp. When we moved here it took me a while to figure out why I had to boil the eggs 4 minutes + to get three 3 minute eggs I blamed it on the electric stove. I did not think we were high enough to make a difference.

[Paul]

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.

I'm still troubled by the 90 C.  I think ti's all to do with timing.  I've noticed it takes a couple of minutes to heat up, so perhaps this is the key to egg yolk sauces.  I did it for 8 minutes and it curdled, maybe the cold butter stopped that from happening.  I'f I use it on 80, it doesn't curdle, but takes a lot longer.  It's driving me crazy!

[jnstoel]

I've had someone explain to me how to make a proper Hollandaise and Bearnaise years ago and you just have to see it once. Here it goes TMX style (similar to the 'my arm and wrist is killing me' style).

2tbs white wine vinegar
2tbs water
1 sjalot, minced
5 white peppercorns, crushed
4 egg yolks
250g (about 8 ounces) clarified butter, melted
pepper, salt, cayenne pepper

1. First you make a gastrique by boiling water, vinegar (equal quantities), crushed white peppercorns and sjalots until reduced by half. Or just use lemon juice with a bit of water!

2. Then you ad this with the egg yolks to the TMX and set it to 70C (160F) at speed 3-4 with the butterfly. After a couple of minutes the yolks are fluffy and have thickened. Kill the heat! In the kitchen you would put your pot with yolks away from the heat source.

3. Let the yolks cool down a bit and start adding the butter in a steady stream while you let the TMX mix at speed 3-4 (like mayonaisse).* Season with pepper, salt and cayenne. This should give you a perfect Hollandaise.

The trick is to first make a, sort of, sabayon base, kill the heat and after that add the clarified (!) butter slowly like making an aioli.

* To make clarified butter you heat butter in a pan until it start to break down and is quite warm. Pour it into a bowl and after a couple of minutes you can remove the solids from the top and pour the rest into another bowl, while leaving the sediments on the bottom of the bowl behind.

[cookie1]

I have to admit to never having made Hollandaise. I guess I should give it a go. We were never very big on sauces until we got the TMX, too much stirring, consuming time.

[jnstoel]

You should. Hollandaise is far better than the sum of its parts.

[Thermomixer]

Thanks for the tips and recipe - will have to try this way too.

[cookie1]

You're right, especially now that I have a TMX to do the work.

[meganjane]

I haven't made it in the TMX, I use my Bamix for this one.

125g butter
1tsp French Mustard
3 egg yolks
2tsp lemon juice
grated lemon rind

SB (stick blend) all except butter. Melt butter and add slowly while SB'ing. Make sure butter isn't over hot or it will curdle.

This would easily convert to TMX. Just melt butter in m'wave.

I LOVE Eggs Benedict.

[phatassphairy]

JudyDawn ....i made your recipe .............................oh woman i think you are the devil handing out candy!!!!

i will never be able to have just eggs again ................soooooooooooooooooo yummy

thank you for the share =)

[judydawn]

    I take that as a yes I like it 

[Renlor]

I think I'll have to try it with the smaller amount of lemon juice...I've made it a couple of times with the juice of half a lemon (approx 20ml) and it was way too lemony.....anytime I have it out (admittedly at a pub on a counter meal hehe)...it has almost a very slight curry taste...wonder why??  I've never seen a recipe with curry powder....maybe they use a packet mix?

[phatassphairy]

i first soft boiled my eggs in the TM steaming bowl. set them aside in them in the shell until i made the sauce
 2 egg yolks
70g unsalted butter
juice 1/2 lemon
S & P to taste
Insert butterfly.  Place all ingredients into TM bowl and cook 4 mins 90o speed 3. then i added a handful of fresh baby spinch set it on reverse for another 3mins. this is what it looked like

[judydawn]

I like the idea of adding the spinach to the sauce phatassphairy, up there for thinking

[Jaz]

my 2011 everyday cookbook hollandaise recipe is as you typed judydawn!

[judydawn]

Thanks Jaz, nice to see changes are made in later editions.