Hollandaise sauce is the perfect way to give your meals a boost of healthy fats. An emulsion of eggs and butter using lemon juice, hollandaise sauce is said to have originated in the 1700’s in Holland. One good reason to own a thermo-mix is the ease at which this sauce can be made without a fuss. The great thing about Hollandaise Sauce is that you can make it and keep it in the fridge and simply spoon over a warm meal and it will melt nicely. It keeps for about 5 days in the fridge. You can even take it camping!
We use our thermo-mixes to make Hollandaise sauce using this recipe from the Superkitchen Machine. Here are some useful tips to a failsafe Hollandaise:
- To ensure a consistent result with this recipe we have found that it is important to place your butter into the thermo-jug first and egg yolks last. This avoids the egg yolks cooking too soon before the fats have been emulsified.
- If it does separate you can remove the mix from bowl, add a tbs of warm water to the jug. With butterfly running slowing add back split sauce.