The secret sauce
Successfully prepare delicious savoury sauces like Hollandaise and Béarnaise as well as sweet desserts like custards or puddings with minimum effort and absolute confidence every time. Choose between different temperatures depending on whether egg (80°C) or flour/cornflour (100°C) is used as a thickening agent. Say goodbye to lumpy or separated sauces! Thicken mode produces silky textures and the perfect consistency for all sorts of sauces and creams.
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