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Red Pepper and Paprika Hollandaise Sauce (Thermomix - TM6 only)

Deborah
Delicious served with fish. Try it with eggs benedict for a change.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course sauce
Cuisine French

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.
 
Recipe on UK Cookidoo
Red Pepper and Paprika Hollandaise Sauce - TM6 only
 
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Keyword egg yolks, hollandaise, roasted red peppers, smoked paprika, Thermomix