This Hollandaise Sauce Thermomix recipe is so quick and easy and works out perfectly every time. No more split sauces and no more tired arms from whisking!
I love Eggs Benedict and asparagus served with a healthy drizzle of Hollandaise Sauce. But I have always saved these treats for eating out, as making homemade Hollandaise Sauce seemed too daunting ... until now!
Making Hollandaise Sauce in the Thermomix is just so easy! No more stirring away constantly and no more worries about the sauce splitting. Hooray.
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What is Hollandaise Sauce?
Hollandaise Sauce is a classic creamy sauce made from egg yolks and butter. It is used to add a delicious finishing touch to dishes. Traditionally it is served with asparagus, fish and seafood, or for topping poached eggs for Eggs Benedict.
To make Hollandaise Sauce the traditional way involves continual whisking over a double boiler for around 10-15 minutes while you drizzle in melted butter. It is notoriously difficult to make as the temperature must be kept 'just right'.
Get the temperature too hot and the eggs can scramble. Let the butter get too cold and the sauce can split. Luckily you don't need to worry about that in the Thermomix as it keeps the temperature constant for you.
This Hollandaise recipe uses just 3 ingredients (plus seasoning).
- Egg yolks - Remember that eggs are easier to separate when cold, but the yolks should be room temperature for this recipe. So separate them when cold and leave aside to warm slightly. Don't forget to save your egg whites to make meringues!
- Butter - traditionally Hollandaise Sauce is made with clarified butter. However you can use normal salted or unsalted butter. It doesn't matter which you choose, but you will need to season accordingly.
- Lemon juice - if you don't have lemons, you can substitute with vinegar. Try white wine or apple cider vinegar.
- Salt & black pepper - the amount of salt you add will depend on your personal taste and whether you are using salted or unsalted butter. Also consider what you are using the sauce for. For example, if you are making it for Eggs Benedict with salty bacon, you may want to use less salt.
- Cayenne Pepper (optional)
Top Tip! While you have egg shells and leftover lemons, this is a great time to give your Thermomix a deep clean with an Egg Shell and Lemon Wash.
How to make Hollandaise Sauce in the Thermomix
Making Hollandaise in the Thermomix is super simple.
All you do is melt the butter and set aside.
Then add the butterfly to the mixing bowl, toss in the remaining ingredients and let it work its magic for 7 minutes while you slowly pour the melted butter onto the lid.
Et voila, beautiful creamy Hollandaise.
Variation: Mousseline Sauce
I got this idea from my fabulous Joel Robuchon cookbook. He suggests this variation as being particularly delicious with asparagus.
Once you have made the Hollandaise sauce, simply add a tablespoon of creme fraiche or whipped cream and you will have a Mousseline sauce. Fantastique!
How to Fix a Split Hollandaise Sauce
Hopefully using this recipe you shouldn't need to worry about a split sauce. However if disaster strikes, you can try one of these two methods to fix it.
- With the butterfly in the Thermomix bowl, set the timer to 2 minutes / Speed 3. With the Measuring Cup in place, slowly pour 1-2 tablespoons of boiling water onto the lid and let it seep down into the bowl.
- With the butterfly in, set the timer to 2 minutes/ speed 3. Add an extra egg yolk together with a teaspoon of hot water.
Either of these methods should result in a creamy sauce.
How to Serve Hollandaise Sauce
Hollandaise Sauce is perfect for the following dishes:
- Eggs Benedict
- Eggs Florentine
- Drizzled over steamed asparagus
- Drizzled over green leafy vegetables, particularly broccolini, spinach or brussel sprouts
- Drizzled over grilled portobello mushrooms
- Drizzled over crispy roast potatoes or boiled new potatoes
- Served with seafood, particularly lobster, scallops, shrimp, crab, Morton Bay bugs...
- Served with fish, particularly salmon
FAQs and Top Tips
Bearnaise is a derivative of Hollandaise, with extra ingredients and flavour. It has added fresh herbs (usually tarragon) and shallots and often uses white wine vinegar in place of lemon juice.
The main difference between Mayonnaise and Hollandaise is that mayonnaise uses oil to emulsify and Hollandaise uses butter, resulting in a richer flavour. Mayonnaise is also often served cold, while Hollandaise is better served warm.
Yes, you can store it in an airtight container in the fridge for up to 2 days. Note that it will solidify as it cools and needs to be re-heated carefully.
Yes you can but you need to be careful to avoid the eggs from overcooking. You can do this in the microwave at 20% power for 15 second intervals. Or use the warm-up mode in the Thermomix (TM6 only).
Hollandaise Sauce is best served warm when it is at its creamy best. It starts to solidify as it gets cold and so doesn't have such a pleasant texture.
Traditionally Hollandaise Sauce is served with steamed asparagus. It also works well with other leafy vegetables such as spinach and broccolini. It is also delicious drizzled over crispy roast potatoes or grilled portobello mushrooms.
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Thermomix Hollandaise Sauce
- 130 g butter
- 4 egg yolks
- 1 tablespoon lemon juice
- Salt & Pepper to taste
- Pinch cayenne pepper optional
- Add the butter to the Thermomix bowl. Melt for 2 minutes / 60 degrees / speed 2. Ensure it is fully melted. If not repeat for a further 1 minute. Set butter aside in a small jug.
- Insert the butterfly. Add remaining ingredients and cook for 7 minutes / 80 degrees / speed 3. After around 30 seconds, with the Measuring Cup in place slowly start to pour the melted butter onto the lid. It will slowly seep into the bowl.
- Serve while still warm.