Hollandaise Sauce

• 250 g beurre noisette – hot and foaming melted butter
• 2 egg yolks
• 10 ml</

Add everything except the butter to the Thermomix and begin blending. Make sure the beurre noisette is hot and begin adding it to the Thermomix in a steady stream.

Increase the temperature on the Thermomix up to 30°C and blend until the sauce has emulsified. Add to a cream syphon and charge once.