Thermomix Hollandaise Sauce
This beautiful rich creamy Hollandaise Sauce recipe is so quick and easy. Perfect topping for Eggs Benedict, or drizzled over asparagus or salmon.
Servings: 1 jug
Calories: 195kcal
Ingredients
- 130 g butter
- 4 egg yolks
- 1 tablespoon lemon juice
- Salt & Pepper to taste
- Pinch cayenne pepper optional
Instructions
- 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.
Nutrition
Calories: 195kcal | Carbohydrates: 1g | Protein: 2g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 176mg | Sodium: 145mg | Potassium: 21mg | Fiber: 0.01g | Sugar: 0.1g | Vitamin A: 715IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 0.3mg