|Posted by Bee & John on January 13, 2012 at 10:30 PM|
I haven't made this before... in fact I haven't made it now!!!
I delivered a thermomix to Pat, a wonderfully joyful person, just after Christmas. She, a chef, wanted to see how the Themomix made Hollandaise sauce.
"Of course "I said with seeming confidence... and then watched her make it with a smile hiding my panic. I had heard how hard it is to make normally - and Pat herself said she actually failed it at Chef-school. But.... it worked perfectly for her with the Thermomix (of course!! - I knew it would) and very easily!
Pat said that she would not have gone the extra few minutes the Everyday Cookbook suggests for thick sauce if she knew HOW thick it would turn out! Needless to say she was thrilled.
Apart from the normal hollandaisey things you can do (eggs benedict etc) I am looking forward to making something we had at a cafe on holidays a year or so ago. Toast, buttered, little mustard, some nice ham and then hollandaise sauce drizzled over the top. They called it Croce Monsieur - I don't know if that is the name for that dish everywhere or just in that cafe but it was YUM!!!
LESSON: make sure your ingredients are at room temperature, or at the very least, the oil and the eggs.