Hollandaise Sauce
Hollandaise sauce is a classic French sauce made with egg yolks, butter and fresh lemon juice. The Thermomix TM7 emulsifies and heats the sauce with precise temperature control, so it never splits or curdles. Silky, rich and tangy, this sauce elevates eggs Benedict, asparagus and fish in minutes, with stable professional results guaranteed.
About this recipe
Hollandaise Sauce Thermomix TM7 is the foolproof way to master France's most famous emulsion sauce at home. Made with just egg yolks, unsalted butter, freshly squeezed lemon juice and a pinch of sea salt, this recipes version removes everything that makes hollandaise intimidating: no double boiler, no constant whisking, no curdled disasters. Searching for a quick sauce recipe for your all-in-one kitchen machine ends here, because the TM7 emulsifies and gently heats the yolks and butter simultaneously into a velvety, glossy consistency that never separates. The bright acidity of the lemon balances the richness of the butter, creating that classic tangy finish loved on eggs Benedict, steamed asparagus, poached salmon or roasted vegetables. Whether you are planning a festive Easter brunch, a romantic breakfast in bed or simply want to upgrade weekday vegetables, this hollandaise delivers restaurant-quality smoothness in minutes, giving even nervous cooks the confidence of a professional saucier.
Preparation tips
- Use room-temperature egg yolks and melt the butter before you start, as cold ingredients are the most common cause of a split hollandaise in the mixing bowl.
- Season with sea salt only after tasting, because the reduced lemon juice and butter already carry natural salinity; a final grind of pepper adds gentle warmth.
- Serve the hollandaise immediately or keep it warm in the mixing bowl; if it thickens too much, a tablespoon of warm water whisked in restores the silky texture instantly.
Recipe variations
- For a lighter version, replace half of the unsalted butter with warm whole milk; the emulsion stays stable and the sauce becomes subtler, ideal for weekday vegetables or fish.
- For a festive twist, add a teaspoon of Dijon mustard and chopped fresh tarragon or chives at the end, turning the hollandaise into a sauce Maltaise-style companion for Christmas asparagus.
Thermomix TM7 Benefits
- Accurate weighing of the butter directly in the TM7 bowl ensures the ratio to egg yolks is exact for a stable emulsion. [Precision Control]
- The Thermomix heats the egg yolks gently and evenly, preventing scrambled curds in your hollandaise every single time. [Time Savings]
- Emulsifying the butter into the yolks produces a silky sauce that never separates, without any manual whisking. [Multi-Function]
- The TM7 whisks the lemon juice into the yolks until frothy in seconds, building the base for a light, airy texture. [Multi-Function]
- Grinding the sea salt and pepper finely seasons the sauce evenly, so no coarse grains interrupt the velvety consistency. [Multi-Function]
Ingredients
- water
- freshly squeezed lemon juice
- unsalted butter
- egg yolks
- fine sea salt
- ground black pepper