Hollandaise Sauce

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.