Place a heavy bottomed saucepan on top of the TM lid and add all the reduction ingredients to it, using the built-in TM weighing scales.
Reduce on the hob until half the original quantity remains. Strain, cool, keep in the fridge in a sterilised jar covered with a sterilised lid.
Hollandaise
Insert Butterfly Whisk. Whisk eggs, reduction and lemon juice 6 to 7 minutes/80°C/Speed 4 to form the sabayon base.
Turn back to Speed 4 with no heat. Add salt and pepper through the hole in the TM lid then add melted butter by turning the TM Measuring Cup upside down and pouring the butter slowly over it; the butter will trickle through and emulsify perfectly. Taste and adjust seasoning if required. Set aside if you need to use your TM for something else, or keep warm for service 60 minutes/60°C/Speed 2, resetting again when timer sings.
Steamed Salmon and Asparagus
Put 1 litre of water into the TM bowl and set 60 minutes/Varoma Temperature/Speed 1.
When at full steam and your order comes in, place salmon and asparagus into Varoma steaming tray – season with the salt and pepper from a height. Place Varoma on the TM and steam for 4 minutes/Varoma Temperature/Speed 1. The salmon should be just firm to the touch when cooked. Squeeze lemon juice over salmon and asparagus.
Serve salmon and asparagus with warm hollandaise.