Born, having grown up in The Netherlands and cooking professionally the better part of my life, until very recently I never made or ordered sauce Hollandaise. Does an Italian ask for an American Pizza? Why did the French decide to call this rich and gourmande sauce, sauce Hollandaise? What do Dutch chicks have to do with the generous amount of egg yolks? The culinary world is fascinating. It’s basically just about feelings. Like our taste for music, for sex and for beauty. Personal preferences that are embedded in emotions, opinions and attachments. Lovely! I had to go Down Under to be properly introduced to sauce Hollandaise. Here in Melbourne an indispensable item if it comes to breakfast and poached eggs. The perfect recipe however I thank to Sheila from San Francisco. I like threads. This one circles from Amsterdam to Melbourne, to California. The reinvention of a recipe in this case involves a thermomix. Which might put you off just a little bit. Jammin’, shake it, mix it
Use the following order adding ingredients to a thermomixer
Juice of 1 lemon
4 egg yolks
300 gram melted butter, slightly cooled down (5 minutes)
Install thermomixer at 8 minutes, 70 C and 3.5 turning speed
Mixing the ingredients by hand in a pot au bain Marie, does lead to same.
If you want to season the sauce Hollandaise, do it just prior to serving. Salt will trash the eggs. Sauce can be served as cold or hot as you like.