The owners of a Thermomix know how easy their machine can make a perfect Hollandaise and much more. That's modern technique introduced by the molecular cooks; a very powerful variable and highspeed mixer with built-in precision heater, weighing scale and timer. There are few restaurants in Europe who don't have a Thermomix. Even better, more and more amateur cooks have a Thermomix.
Making and reheating Hollandaise is the simplest thing and can be made à la minute whenever needed. Restaurants don't need a person to keep working on it all the time. I took this recipe for a Thermomix made Hollandaise to show how simple it is for restaurants to make Hollandaise anno 2014... using the most classic recipe ever;
For 8 to 10 persons
Ingredients; 8 eggyolks (160 g) - 40 g lemon juice - 70 g water - 250 g semi-salted soft butter - pepper to taste
Add lemon juice, water and eggyolks to the Thermomix bowl. Turn with these settings; 5 minutes - temperature setting 80°C - mixing setting 3,5. Sabayon done.
Add butter cut in chunks. Turn 5 minutes at 80°C, mixing setting 3,5. Pepper. Hollandaise done.
-> optional re-warming during service at 80°C - setting 3,5
-> Reheat 4 minutes at 70-80°C mixing setting 2. Can be kept during service at 70°C.