Bred, born and grown up in The Netherlands and cooking professionally the better part of my life, until very recently I never made, served or ordered sauce Hollandaise. Does an Italian ask for an American Pizza? The culinary world is fascinating. It’s basically just about feelings. Like our taste for music, for sex and for beauty. 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 to complete circles. This one goes from Amsterdam to Melbourne, to California. Reinventing recipes in this case involves a thermomix. To put you off just a little bit!
Use the following order adding ingredients to the thermomix
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
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.