Hollandaise Sauce in Magimix
1980s · typewriter
10 min prep · 10 min cook
saucehollandaisemagimixfood-processorbutteregg-yolklemon
Ingredients
- 1.4 egg yolks
- 2.30 millilitre lemon juice
- 3.15 millilitre water, warm
- 4.Tabasco sauce, a dash
- 5.1.25 millilitre salt
- 6.125 gram butter, melted and hot; 125g = ¼ lb
Method
- 1.Place egg yolks, lemon juice, warm water, Tabasco and salt in Magimix. Using the steel blade, process briefly until blended.
- 2.Very slowly pour in the hot melted butter.
- 3.If necessary, pour sauce into top of double boiler over barely simmering water to thicken, whisking all the time. Base of double boiler must not touch the water.
- 4.If the sauce curdles, gently whisk through another tablespoon of boiling water.
- 5.If it is necessary to let sauce stand, keep in a bowl of warm water.
Notes
- One of three hollandaise recipes in this collection — see also blender-hollandaise-sauce.yaml and microwave-hollandaise-sauce.yaml.