3 egg yolks
juice from 1/2 lemon
150 g of butter
Melt the butter in a small saucepanÂ atÂ low temperature,Â do not let it boil andÂ leave itÂ cool downÂ a bit.
Place the butterfly and pour the yolks and the juice in the glass, beat for 2 min, at 40 Â° C, at speeds 3 and 1/2. Once it is spongy enough, put the beaker in the jar, place the machine at speeds 3 and 1/2 without temperature or time and gradually add a thin stream of butter, trying not toÂ let the white serum that forms in the bottom toÂ come outÂ of the container. TheÂ making process isÂ very similar to that of the mayonnaise, but with the ingredients of the Hollandaise. Finally add the salt.
In this way theÂ Hollandaise does not cut, and can be stored overnight in the fridge, though it gets kind of hard, as butter takes consistency with cold, but leave it for a while at room temperature,Â it willÂ soften somewhat.
Everyone knows that the less timeÂ it takes you to prepare this type of sauce, the better. Since it takes no time to make it, it is preferable to prepare it straight away.
This recipe is ArguiÃ±ano’s, I have adaptated itÂ to the thermomix
It goes very well with fish, and vegetables.
PourÂ a tablespoon of Hollandaise sauceÂ over aÂ boneless fish fillet, and bake au gratin, for example.
ASPARAGUS IN PUFF PASTRY WITH HOLLANDAISE