David and I both enjoy hollandaise sauce...although David more than me as the amount of butter that goes into it scares me!! It's nice to have it as a treat though. We'd never tried a flavoured hollandaise before buying our Thermomix, so when we found this red pepper and paprika hollandaise sauce recipe on the Cookidoo app, we knew we definitely wanted to try it.
It's been made a couple of times now, and both times we've served it with fish - most recently with pan-fried salmon fillets, new potatoes, and vegetables...delicious! Try it with eggs benedict for a change.
Tips
- NOTE: This recipe can only be made in the TM6 model of Thermomix as it uses the thicken mode.
- The sauce will stay warm in the mixing bowl for up to 15 to 20 minutes. Stir 5 seconds/speed 2 before serving.
- I find the full recipe serves 4 to 6 people, depending on how much sauce you like, therefore, would suggest making half to serve 2 people.
Other Recipes
You might also like to try:
Recent New Recipes
Recipe on UK Cookidoo
Red Pepper and Paprika Hollandaise Sauce - TM6 only
If you don't have the Cookidoo app for your Thermomix, follow the recipe below:
Ingredients
- 100g roasted red peppers, preserved, drained, cut in pieces
- 20g extra virgin olive oil
- 20g orange juice, freshly squeezed
- 10g water
- 2 dashes Tabasco® sauce (optional)
- 130g unsalted butter, diced
- 1 tsp smoked paprika
- 4 egg yolks, from medium eggs
- 0.5 to 1 tsp fine sea salt, to taste
Instructions
- Place the peppers, extra virgin olive oil, orange juice, water, and Tabasco® sauce (if using) in the mixing bowl then mix 10 seconds/speed 5. Scrape down the sides and lid of the mixing bowl with the spatula.
- Add the butter, paprika, egg yolks and salt then start Thicken (gravy boat)/80°C. Serve hot or warm (see tip).
As an Amazon Associate I earn from qualifying purchases, if you click on the links below.
Non-Thermomix Instructions
I haven't included non-thermomix instructions this time as this recipe is for the TM6 model of Thermomix, using the thicken mode.
You might like to try using the ingredients from this recipe and the instructions from our eggs benedict and quick hollandaise recipe.
Did you make this recipe?
I’d love to hear how it went…both good and bad!
Please go to the bottom of the page to rate the recipe and/or leave your comments.
It would also be great if you could take a photo and tag Felly Bull on social media, thanks.
Click here to subscribe to receive our free weekly recipe update via email and a copy of our eCookbook.
Red Pepper and Paprika Hollandaise Sauce (Thermomix - TM6 only)
Ingredients
If you don't have the Cookidoo app for your Thermomix, follow the recipe below:
- 100 g roasted red peppers preserved, drained, cut in pieces
- 20 g extra virgin olive oil
- 20 g orange juice freshly squeezed
- 10 g water
- 2 dashes Tabasco® sauce optional
- 130 g unsalted butter diced
- 1 tsp smoked paprika
- 4 egg yolks from medium eggs
- 0.5 to 1 tsp fine sea salt to taste
Instructions
- Place the peppers, extra virgin olive oil, orange juice, water, and Tabasco® sauce (if using) in the mixing bowl then mix 10 seconds/speed 5. Scrape down the sides and lid of the mixing bowl with the spatula.
- Add the butter, paprika, egg yolks and salt then start Thicken (gravy boat)/80°C. Serve hot or warm (see tip).
Notes
- NOTE: This recipe can only be made in the TM6 model of Thermomix as it uses the thicken mode.
- The sauce will stay warm in the mixing bowl for up to 15 to 20 minutes. Stir 5 seconds/speed 2 before serving.
- I find the full recipe serves 4 to 6 people, depending on how much sauce you like, therefore, would suggest making half to serve 2 people.
- I haven't included non-thermomix instructions this time as this recipe is for the TM6 model of Thermomix, using the thicken mode. You might like to try using the ingredients from this recipe and the instructions from our eggs benedict and quick hollandaise recipe.
Leave a Reply