Thermomix Recipe | Hollandaise Sauce

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Chefs use a Thermomix to make hollandaise sauce because it makes the richest, most voluptuous hollandaise without the danger of it splitting. No stirring or looking after it, the machine does everything. Make it just before you are going to use it if you are eating it warm, though we often make it to spread on toasted sourdough instead of butter (terribly decadent and an excellent way to use leftovers). If you are lucky enough to have a Thermomix in your kitchen this recipe is foolproof.

Serves 4 (eg enough to coat 4 poached eggs)


4 egg yolks
130g butter
Juice of 1/2 lemon
Freshly ground black pepper


1. Insert the butterfly and add the first three ingredients to the TM bowl. Cook at 90 degrees/8 minutes/Speed 3. Season with freshly ground black pepper and serve immediately as it does not reheat.

We often find that we don’t need to add salt to hollandaise because the lemon juice ‘seasons’ it and it is often served over an ingredient that has already been seasoned (eg fish or an egg).

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