HOLLANDAISE SAUCE TWO WAYS

GfGluten free
NfNut free
ThThermomix
VeVegetarian
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HOLLANDAISE SAUCE TWO WAYS

Some years ago, I thought of Hollandaise Sauce as a decadent treat food. Loaded with butter, it’s something I’d always thought to have only once in a blue moon. (Actually, in fairness, I’ve not been taught this by my family, who’ve always eaten butter like a staple, but more by popular press and official dietary guidelines). But, now, as we’ve done a 180 turn-around on fat, even saturated fat, I regard it in a whole new light. (If you’re interested in reading some of the academic research around the current fat debate, see the references in the Introduction chapter of my Sweet Nourish book, or ping me and I can send them to you).

Firstly, this recipe contains three egg yolks – that’s a whole lot of goodness right there, including iron, zinc and vitamins A and D. Secondly, butter is something I now embrace, certainly over refined oils. It’s a source of vitamins A, E and K, as well as the antioxidant selenium. We’re especially lucky in Australia and NZ that much of our butter comes from grass-fed cows making it a way more nourishing choice than grain-fed imported butter.

With both the eggs and butter, I always try to buy organic (and free-range) – it’s better for everyone – our health, the environment, and the welfare of the animals. I know it’s more expensive but, ticking all those boxes, I actually can’t think of a more worthwhile investment.

Because it’s calorie dense and quite rich, you should still keep your serving size moderate – particularly if you’re watching your weight – but, made from scratch with all that goodness, it gets a big thumbs up from me.

This recipe offers two ways of preparing Hollandaise. I personally prefer method 2 – over a gentle heat – particularly for Thermomix owners. But if you’re a bit nervous, method 1 is also lovely and there is no risk of the sauce splitting.

Ingredients

Method 1: with melted butter (no heat)

3 egg yolks

1 tbs lemon juice

Sea salt and ground black pepper, to taste

100g melted butter

 

Method 2: with chilled butter (gentle heat)

3 egg yolks

1 tbs lemon juice

Sea salt and ground black pepper, to taste

100g butter, cut into 1-2cm cubes

 

Method

Method 1: with melted butter (in a processor – no heat)

Place yolks, lemon juice, salt and pepper into the small bowl of a food processor (or Thermomix) and process 1 ½ minutes at low-medium speed (Thermomix: speed 3) to emulsify. Scrape down sides of processor with a spatula. Resume processing for a further 4 minutes at low-medium speed (Thermomix: speed 3), slowly adding melted butter through lid, one spoonful at a time until smooth and lightly thickened. Transfer to a bowl and serve (see Tip).

Method 2: with chilled butter (gentle heat)

Place yolks, lemon juice, salt and pepper into the Thermomix mixing bowl and process 1 min/70C/speed 3 to emulsify (non-Thermomix method: place yolks, lemon juice, salt and pepper into a heatproof bowl over a saucepan of simmering water – do not let bowl touch water – and whisk until lightly thickened). Cook for a further 5 1/2 min/70C/speed 3 slowly adding the butter, one cube at a time, through the hole in the lid (non-Thermomix method: keep whisking mixture over heat, slowly adding the butter, one cube at a time, until all the butter is combined and the mixture is smooth and thickened). Transfer to a bowl and serve.

Tips

Tip: Hollandaise sauce can be gently reheated in microwave at 20 per cent power for 30-60 sec or until lightly warmed.