Hollandaise
Hollandaise sauce with egg yolks, unsalted butter and fresh lemon juice is a classic French accompaniment, ideal for asparagus, eggs Benedict or fish. The Thermomix TM7 heats and whisk the sauce with precise temperature control, so the egg yolks never curdle and the butter emulsifies into a silky, creamy consistency without a double boiler.
About this recipe
Hollandaise Thermomix TM7 is the foolproof way to master the most famous of the French mother sauces in your all-in-one kitchen machine. Traditional recipes demand a double boiler, constant whisking and nerves of steel, because egg yolks curdle the moment your attention slips. With this Thermomix TM7 recipe, the machine heats the egg yolks, lemon juice and water at a controlled temperature while the butterfly whisk keeps everything moving, then emulsifies the melted unsalted butter into a glossy, pourable sauce. The result is silky, gently tangy and seasoned with sea salt and freshly ground pepper, perfect drizzled over white asparagus, steamed fish or eggs Benedict for a festive brunch. Whether you are searching for quick sauce recipes for a weekend treat or an elegant addition to your Easter lunch, this Hollandaise delivers bistro quality in minutes, with no split sauce and hardly any washing up afterwards.
Preparation tips
- Cut the unsalted butter into equal cubes before melting so it incorporates evenly into the egg yolks; uneven pieces can cause the Hollandaise to split or turn greasy instead of silky.
- Use freshly squeezed lemon juice rather than bottled juice, as its bright acidity balances the rich butter; add it gradually and taste before seasoning with sea salt and pepper.
- If the sauce seems too thick after emulsifying, whisk in a teaspoon of warm water; serve the Hollandaise immediately over warm asparagus or eggs Benedict for the best texture.
Recipe variations
- For a lighter, lactose-reduced version, replace part of the unsalted butter with a neutral lactose-free butter alternative; the egg yolks and lemon juice still create a stable, silky emulsion suitable for lactose-intolerant guests.
- For a festive seasonal twist, add a teaspoon of finely chopped fresh tarragon or chervil to create a Béarnise-style sauce, delicious with steamed salmon or white asparagus during the spring holidays.
Thermomix TM7 Benefits
- Temperature control - The Thermomix heats the egg yolks and lemon juice gently so the Hollandaise never curdles. [Temperature Control]
- Hands-free whisking - The butterfly whisk of the TM7 emulsifies the melted butter into a silky sauce without manual stirring. [Hands-Free]
- Weighing precision - Weigh the unsalted butter directly in the mixing bowl of the Thermomix for a perfectly balanced emulsion. [Built-in Scale]
- Grinding freshness - The TM7 grinds peppercorns into fine pepper moments before seasoning the Hollandaise. [Grinding]. [Multi-Function]
- Multi-functionality - One Thermomix bowl melts butter, cooks and whisk the sauce, saving you multiple pans. [Multi-Function]
Ingredients
- water
- lemon juice
- unsalted butter
- egg yolks
- sea salt
- ground black pepper