Cheat's Hollandaise - Breville Anthony Worall Thompson VBL030 Manual

cheat's hollandaise

ingredients
 large free range egg yolks at room
temperature
10ml (tsp) lemon juice
salt and freshly ground black pepper
17g (7oz) unsalted butter
0ml (tsp) warm water
makes approx 00ml
Important: The elderly, pregnant and nursing mothers,
babies and young children should avoid eating foods which
contain raw or lightly cooked eggs

method
1. Place egg yolks, lemon juice and
seasoning in your blender jug. Attach the
jug to the base and lock the lid in place.
. In a small saucepan, gently heat the
butter until melted and hot, taking care
not to brown it—browning means
you've burnt it! Keep warm on a low
heat.
. Next press the Dips button on the
blender and wait until the mixture
appears creamy (approx. 1 seconds).
. With the motor still running carefully
remove the measuring cap and slowly
pour the hot and melted butter in a thin
stream, through the pouring hole.
. Replace the measuring cap, then simply
wait whilst your blender does the rest.
Your blender will stop automatically and
the red indicator light will go out when
the program has finished.
6. Add the water to the thick and creamy
mixture, replace the measuring cap and
press the Pulse button quickly, - times.
You should end up with a creamy sauce
that pours easily.