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Reheating hollandaise - Page 2

post #31 of 37

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.



post #32 of 37
Thread Starter 
Originally Posted by black dog View Post

Sorry if I offended you, and I do understand what you were trying to do, aka rewarm leftovers, but you do see so much rubbish out there on the net, and I find it quite irritating.

Some people quite boldly want to reinvent a classic dish and then put their name on it. Happens all the time in Europe too! 

Guess I'm just an old dinosaur who is fighting to preserve the classic and traditional recipes.

Thank you for the welcome and I will try to be polite, if at all possible :-)


I'm not offended.  This site is quite useful, not at all rubbish and I find that I have learned loads here from all the talented chefs and home cooks.  We are good folks who are very serious about our cooking, I may not be a chef but if you look around you'll see that I've put out some spectacular dishes in other threads, and you'll find dishes by other people that knock my socks off.  You'll be glad to know that when I searched out "reheating hollandaise" on the internet I found an overwhelming concensus that it cannot be done.  I took it as a challenge and did it in the microwave out of curiosity and lo and behold it did work.  Not as great as fresh, and it did require extreme attentiveness but it worked and I ate it and I'm fine and the world did not stop spinning and it is a technique I plan to use again if necessary.


Bad photo, not my finest moment, but here it is right out of the microwave.

"You are what you eat, so don't be fast, cheap, easy, or fake."


"You are what you eat, so don't be fast, cheap, easy, or fake."

post #33 of 37

Looks v nice, but the fries do look just a tad greasy, or is that just the photo ???  :-)

Delighted that you were not offended. Have a great weekend.

post #34 of 37


I have actually been looking at the Thermomix because it has a powerful motor and apparently you can freeze things and then wiz them into a very fine powder. Also you can do many other interesting preparations with it.

I also looked at the Kenwood Cooking Chef which looks brill.

I fully understand why professional chefs, in busy kitchens, would want a Thermomix, or three, on the team because they are like having another pair of hands, they definitely save time, and work load, with very good results.

But I personally do just really love to get my big copper bowl and my huge whisk out and get stuck in.

I'm "à l'ancienne",  an old Whatsit. What can I say??? 

post #35 of 37
Thread Starter 
They are oven roasted potatoes and they too were reheated in the microwave. I hate the word greasy, that is pure olive oil, in which I like my potatoes bathed.

"You are what you eat, so don't be fast, cheap, easy, or fake."


"You are what you eat, so don't be fast, cheap, easy, or fake."

post #36 of 37
Originally Posted by black dog View Post


But I personally do just really love to get my big copper bowl and my huge whisk out and get stuck in.

I'm "à l'ancienne",  an old Whatsit. What can I say??? 

Don't get me wrong black dog, I'm a home cook, drooling all over the Thermomix that is still on my most wanted list! It's not exactly the cheapest thing you can buy.

I had the opportunity though to try one of those machines and they are truly stunning. I still make a good Hollandaise or béarnaise by hand but I'm now very convinced that a Thermomix is unbeatable in making the most fluffy emulsion sauces!

post #37 of 37

Chris, I agree totally.

Like the Kenwood Cooking Chef, the Thermomix is a brilliant tool, no doubt about it.


I know several Michelin star chefs who have bought, not just one Thermomix, but two, or three. You can whip up all sorts of things very quickly. It's another pair of hands, in busy restaurant and hotel kitchens.

I think that you can really play with all sorts of emulsions with it, and if you freeze any sort of nuts, or whatever, you can wizz them to create extremely fine powders.


But, from what I saw, I would have liked the Thermomix to have a see through cover, so you can look inside and check what is going on.


Also I don't much like the fact that you can only control temperatures in 10 degree increments. I would have liked it better if you could have temperature settings by individual degree increments (which you can with the Kenwood C C.)

If for example, I am preparing a Crème Anglaise, or Crème Patissière, I want to whisk my crème to 84C, to make the creamy emulsion and pasteurize the eggs. 


I will probably buy one too, eventually, and a Kenwood C C as well, but I'm always going to make my sauces by hand just because I love the process.

There's just something about putting a pan of water on to simmer, and getting the whisk and bowl out. One of life's little pleasures.


Yesterday for a dinner party I was giving, I made Raymond Blanc's Chocolate Delice, with toasted Hazel nuts dipped in long clear strands of golden caramel, and a Drambuie flavoured Expresso espuma.


I mention this only because I had never attempted a coffee foam before. Simplicity itself.

50g hot lightly sugared espresso, and 50g cold espresso with a little splash of Drambuie. 1 sheet of gelatine softened, squeezed and dissolved in the hot espresso.

Then just whisk in the remaining cold Drambuie flavoured espresso, like mad, with an electric hand whisk.

Ended up with a huge bowl of extremely light and very tasty espuma.

There was some of this left this morning, and I've just whisked it up again for a Chocolate Delice afternoon tea treat. Really very good indeed. 

Thank you Raymond Blanc.....


You could perhaps approach the Thermomix agent where you are and sign up to become an agent. You would then get one free to play with. I've met several people near me who have done this. Just a thought!

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