Wanda Oyola, cooking with Thermomix® and loving it!
Español
Sweet Sofrito

France recipeHollandaise Sauce

Buttery, lemony hollandaise made gently in the bowl and poured over asparagus steamed in the Varoma.

By Wanda Oyola 30 min Medium

Jump to recipe Save on Pinterest

Recipe in testing: I'm cooking it in my TM7™ and will update the steps and the photo with my own.

A small white pitcher of pale yellow hollandaise sauce poured over steamed green asparagus.

Hollandaise is the rich, pale yellow sauce of egg yolks, butter and lemon that crowns eggs Benedict and makes a plate of asparagus feel like a special occasion. Its reputation as a tricky sauce comes from the heat: too little and it stays thin, too much and the yolks turn into scrambled eggs.

The Thermomix® TM7™ takes the guesswork out of it. First it steams the asparagus in the Varoma, then it cooks the yolks, lemon and butter at a steady 80°C (175°F) while the blades keep everything moving, so the sauce thickens into a smooth, glossy cream. Serve it right away, while it is warm and pourable.

Made in the Thermomix® TM7™

Hollandaise Sauce

Makes: About 230 g (1 cup) of sauce, with 450 g (1 lb) of asparagus

  • Prep10 min
  • Cook20 min
  • Total30 min
  • Serves4

Ingredients

Asparagus

Hollandaise

Instructions

  1. Place the 500 g of water in the mixing bowl. Lay the asparagus in the Varoma, close it and set it in position. Steam 10 min/Varoma/speed 1, until a knife slides easily into the thickest spear (thin spears may need only 7 or 8 minutes).
  2. Set the Varoma on a plate with its lid on so the asparagus stays warm. Pour out the water, rinse the mixing bowl with cold water so it cools down and dry it well: a hot bowl can set the yolks as soon as they touch it.
  3. Place the egg yolks, 30 g of water, lemon juice, salt and cayenne in the mixing bowl, then add the butter cubes.
  4. Cook 7 min/80°C (175°F)/speed 4. The steady, gentle heat and constant movement thicken the yolks into a creamy sauce as the butter melts in, without scrambling them.
  5. Check the texture: it should be thick enough to coat a spoon. If it is still thin, cook 1 min/80°C (175°F)/speed 4 more. Taste, add a few drops of lemon juice or a pinch of salt if it needs it and mix 3 sec/speed 4.
  6. Arrange the asparagus on a platter, pour the warm hollandaise over the spears and serve right away.

Tips

  • Eggs Benedict: toast split English muffins, top each half with a warm slice of Canadian bacon or ham and a poached egg cooked on the stove, then spoon the hollandaise over it. This batch is enough for 8 halves.
  • Hollandaise does not like to be reheated. To keep it warm for up to 1 hour, pour it into a thermos you have warmed with hot water first, or set its bowl over a pot of warm (not simmering) water and whisk it now and then.
  • If the sauce splits and looks oily or curdled, add 1 tbsp of hot water and mix 30 sec/speed 4. Still broken? Whisk 1 fresh egg yolk in a bowl by hand and whisk in the split sauce one spoonful at a time; it comes back together into a smooth sauce.

Comments

Comments show after Wanda reads them.

More recipes to try