Hollandaise Sauce

  By PolyScience Culinary    

March 29, 2016



4 egg yolks, room temperature

40ml (2 tbs) water, room temperature

240g unsalted butter, cut into 1.5cm pieces, room temperature

40ml (2 tbs) lemon juice, room temperature

White pepper or Cayenne Pepper, to taste


Gather all equipment and ingredients. Prepare food as per the ingredients list and read your tips and techniques.


Place yolks and water in a Saucier Pan (24cm/3.8L). Place pan on the Multi Cooker. Insert probe. Select THERMOMETER. Select PAN CONTROL. Set pan temperature to 75°c. Select intensity SLOW.


Whisk the egg yolk mixture continuously for 1-2 minutes or until it begins to thicken, making sure your sabayon when checked with the probe, the temperature does not exceed 75°C. If your egg begin to scramble then you have taken it to far.


Working quickly and whisking continuously, gradually add the butter 2-3 pieces at a time until combined. Cook for a further 6-7 minutes or until Hollandaise has thickened.


Stir in the lemon juice; season to taste with sea salt and white or cayenne pepper. Remove pan from the Multi Cooker, cover with foil to keep warm. Alternatively, reduce pan temperature to 50°c. Select intensity SLOW. Keep warm, stir occasionally, until required.


Serve with poached eggs on toasted muffins, sautéed spinach and smoked salmon.


Serves: 4–6
Prep: 10 mins, Cook: 15 mins


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