by Rayan
The Best Hollandaise Sauce
Ingredients
- 2 eggs
- 20 g lemon juice
- 20 g white wine vinegar
- 100 g butter
- 1 pinch salt, pepper
- 500 g salmon
Preparation
- Insert the butterfly whisk into the Thermocook bowl.
- Add the ingredients to the Thermocook bowl. Select temperature 90 C / speed 4 for 8 minutes.
- To prepare steamed salmon fill the bowl with water. Install the steaming basket and select the steaming function.
- Enjoy!
