Hollandaise sauce with the Thermomix®: melt 200 g butter at 70°C, whisk 3 egg yolks with white wine and lemon juice for 2.5 minutes using the butterfly whisk, then slowly drizzle in the melted butter through the measuring cup. 4 servings in 8 minutes, silky smooth and without curdling.
We make this sauce at least twice a week during asparagus season. Homemade tastes far better than anything from a supermarket jar, because we use real butter instead of vegetable oil and no thickeners. The Thermomix® takes all the difficulty out of hollandaise: the temperature stays constant at 70°C, the egg yolks do not curdle, and the butter is incorporated evenly through the measuring cup.
Hollandaise Sauce with the Thermomix®
Ingredients 0 / 6 ✓
- 200 g butter
- 3 egg yolks
- 1 tsp lemon juice
- 30 g white wine
- 1/4 tsp salt
- 1 pinch pepper freshly ground
Instructions 0 / 5
-
1
Melt the butter.
Cut the butter into pieces, add to the mixing bowl and melt for 3 minutes / 70°C / speed 2, then set aside.
-
2
Rinse the mixing bowl.
Rinse the mixing bowl with cold water.
-
3
Whisk the sauce.
Insert the butterfly whisk. Add the remaining ingredients to the mixing bowl and whisk for 2 minutes 30 seconds / 70°C / speed 3.
-
4
Add the butter.
Continue stirring for 2 minutes / 70°C / speed 3. Meanwhile, pour the melted butter onto the mixing bowl lid with the measuring cup in place. It will drip slowly into the sauce.
-
5
Serve.
Remove the butterfly whisk and serve the sauce immediately.
Tip: If you prefer not to use white wine, simply replace it with the same amount of water.
Video
Nutrition per serving
3 minutes at speed 2: melt the butter, then emulsify with the butterfly whisk
Cut 200 g butter into pieces and melt for 3 minutes at 70°C on speed 2. Transfer the melted butter to a jug and set aside. Rinse the mixing bowl with cold water. This is important so that the egg yolks do not set immediately.
Insert the butterfly whisk. Add 3 egg yolks, 1 tsp lemon juice, 30 g white wine, 1/4 tsp salt and 1 pinch of freshly ground pepper to the mixing bowl and whisk for 2 minutes 30 seconds at 70°C on speed 3.
Slowly drizzle melted butter through the measuring cup: how to get the emulsion right
Then continue stirring for 2 minutes at 70°C on speed 3, pouring the melted butter onto the mixing bowl lid right next to the measuring cup. The butter drips slowly through the small opening into the egg yolk mixture and emulsifies there. Do not pour all the butter in at once or the sauce will split. If the sauce stays too thin, add 1 to 2 tbsp of cold butter and stir for another 30 seconds on speed 3. Remove the butterfly whisk and serve immediately.
If you prefer not to use white wine, replace it with the same amount of water or alcohol-free white wine. The sauce will be slightly less complex, but works just as well. For a fruity note, try mango vinegar instead of lemon juice.
Béarnaise, lime hollandaise, tomato hollandaise: 5 variations
- Sauce Béarnaise: Same base, but replace the lemon juice with tarragon vinegar and stir in chopped tarragon. Goes well with steak and grilled meat.
- Lime hollandaise: Replace the lemon juice with lime juice and add a little grated organic lime zest. Fresher and lighter, pairs well with fish.
- Tomato hollandaise: Chop 2 to 3 sun-dried tomatoes for 5 seconds on speed 5 and stir into the finished sauce. Gives a reddish colour and fruity note.
- With herbs: Fold in 1 tbsp of chopped dill, parsley or chives after stirring. Do not cook the herbs in the sauce or they will lose their colour and flavour.
- Spicy with chilli: Add 1/2 tsp cayenne pepper or a pinch of smoked black pepper. Goes well with grilled vegetables and fish.
Light hollandaise with low-fat quark: half the fat
If you want to cut calories, try this lighter version: add 100 g low-fat quark, 50 g rapeseed oil, 2 egg yolks, 2 tsp lemon juice, salt and pepper to the mixing bowl and stir for 5 minutes at 70°C on speed 4. The sauce will be slightly thinner than the classic version, but still tastes great with asparagus and vegetables.
Asparagus, potatoes, eggs: what to serve with the sauce
Hollandaise sauce goes with everything that benefits from a buttery sauce. We most often serve it with asparagus, both white and green. It also works beautifully with jacket potatoes, steamed broccoli, cauliflower or eggs. We also make our mayonnaise and ghee just as easily in the Thermomix®.
Useful accessories for hollandaise sauce
An egg separator helps you cleanly separate egg yolks from whites. A Calotti® silicone spatula lets you scrape every last drop of sauce from the mixing bowl. A citrus press extracts lemon juice without pips. And a serving jug or sauce boat looks great on the table.
Serve immediately, or keep in the fridge until the next day
Hollandaise sauce tastes best fresh. Place a thermos flask on the table to keep it warm. Leftovers will keep covered in the fridge until the next day. To reheat, warm gently at 60°C on speed 2 in the Thermomix®, never above 70°C or the egg yolks will curdle. Using whole eggs instead of just yolks gives a slightly firmer sauce that is easier to reheat.
Curdled? The ice cube trick rescues the sauce in 30 seconds
More dips and sauces with the Thermomix® can be found in our Sauces Collection.
Goes well with: Asparagus and salmon.
Also try: Sauce Cédard with the Thermomix®, a variation on hollandaise sauce.
If the sauce turns grainy despite being at 70°C, add 1 ice cube or 1 tbsp of ice-cold water to the mixing bowl and blend for 30 seconds on speed 4. The cold shock brings the fat and egg yolk back into emulsion and the sauce becomes smooth again. Many Thermomix® recipes use only 100 g butter for 2 egg yolks, or work at 80°C on speed 3. We deliberately stick to 200 g butter for 3 egg yolks and a maximum of 70°C, because more egg yolk per gram of butter and the lower temperature give significantly more margin before curdling. That way the sauce works first time.
