Hollandaise Sauce

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Preparation info

    • Difficulty

      Easy

Appears in

Mile 8: A book about cooking

Mile 8

By David Higgs

Published 2018

  • About

Ingredients

  • 250 g beurre noisette – hot and foaming melted butter
  • 2 egg yolks
  • 10 ml lemon juice
  • 10 ml sherry vinegar
  • 5 g salt

Method

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.