Hollandaise sauce with the thermomix
Instructions
Add all ingredients except butter in mixing bowl: 5 minutes room temperature 80 speed 2.
Merge into pieces the butter a little at a time through the hole of the lid during cooking.
The sauce is thick and smooth.
Serve with cooked vegetables and shellfish in particular with asparagus.
Ingredients and dosing for 6 persons
- 3 egg yolks
- 100 g of soft butter
- 1/2 lemon (juice)
- 5 cl of water
- Salt
- Pepper