Hollandaise Sauce


Hollandaise Sauce

Hollandaise Sauce
Food Thinkers |Serves 4–6


  • 4 egg yolks, room temperature
  • 2 tbs water, room temperature
  • 240g unsalted butter, cut into 1.5cm pieces, room temperature
  • 2 tbs lemon juice, room temperature
  • White pepper or Cayenne Pepper, to taste

1. Gather all equipment and ingredients. Prepare food as per the ingredients list and read your tips and techniques below.
2. Place yolks and water in a Breville Saucier Pan (4 qts). Place pan on the Control° Freak™. Insert probe. Select THERMOMETER. Select PAN CONTROL. Set pan temperature to 75°C. Select intensity SLOW.
3. 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.
4. 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.
5. Stir in the lemon juice; season to taste with sea salt and white or cayenne pepper. Remove pan from the Control° Freak™, cover with foil to keep warm. Alternatively, reduce pan temperature to 50°C. Select intensity SLOW. Keep warm, stir occasionally, until required.
6. Serve with poached eggs on toasted muffins, sautéed spinach and smoked salmon.

  • If you accidentally scramble or split your hollandaise, use a hand stick mixer to blitz hollandaise sauce to bring it back to smooth. To help emulsify and stabilize, add 1 tbs warmed milk, water or cream.
  • When using probe as a thermometer, place in a small jug with warm water when not using. This will help keep your probe clean from any food build up that may coat your probe but also maintain an accurate reading. Wipe clean with a damp cloth before each use.

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