Inspiration: Is there anyone who doesn’t like Hollandaise ??? Whether served on poached eggs, with fish, spinach, mushrooms, or asparagus — a successful Hollandaise sauce recipe is the crowning glory of a deliciously decadent breakfast or brunch.
This classic sauce can be challenging due to its fickle nature and its demands on cooks to stir constantly while maintaining correct temperature; two functions Thermomix does so well. (In fact Hollandaise was the first sauce I tried when Thermomix arrived, but that first attempt was not blog-worthy.) I am so grateful now to JudyDawn in Australia for posting this recipe on Forum Thermomix. Her version set me on the path to happier (consistently successful) Hollandaise — Thanks JudyDawn!
- 4 egg yolks (save whites for Thermomix sorbet)
- 130 g (4.5 oz) chilled unsalted butter (make your own!)
- 1 – 2 Tbsp. lemon juice
- pinch salt and pepper
- pinch paprika (optional)
- 1-2 Tbsp. capers (optional)
- Insert butterfly whisk and add egg yolks, butter, lemon juice, salt and pepper to Thermomix. Cook for 8 minutes/90°C/195ºF/speed 3.
- Add capers or a dash of paprika in the last few seconds if desired.
Want more Hollandaise ideas?
- Make your own ingredients and use home-made Thermomix butter
- Try serving with Varoma Steamed Asparagus Bundles
- If your sauce as ‘broken’ and appears curdled, here is a handy video tip for “How to fix a broken Hollandaise“
- Having trouble? There are pages of help for Thermomix cooks attempting Hollandaise Sauce on the Forum.
Hi Helene,
Thanks for the recipe. I attempted the Hollandaise (recipe from Fast & Easy cooking) last week and it was a bit of a disaster. It was too runny and split easily. I only used half the ingredients as it was only for 2 so I thought that might be the reason. I will try this recipe the next time!
Hi Nora — yes, this was my experience too. After reading other (less reliable) recipes for Thermomix Hollandaise, I was so happy to find one that really works! Hope you come back and let us know how this one turns out at your house. (I’m always curious to know how these recipes ‘translate’ in kitchens of blog readers around the world.) Best wishes for more Thermomix fun!
Hi Helene – I have finally got around doing the Hollandaise recipe today and I can confirm that this recipe is fantastic! It was thick and had no lump at all. The only thing to be aware of is that at the bottom of the bowl, the egg yolks are cooked hard so when pouring out the Hollandaise, one has to be careful not to scrape down the bottom or they will get some of it. Thanks for sharing!
Great Nora — thanks for sharing your success from across the sea. You are right, sometimes the egg does cook onto the bottom of the jug. Your advice here will surely help others to create a perfectly served Hollandaise sauce. Keep on cooking!
Hi! How about using speed 2/3 while mixing as on this setting the jug doesn’t heat up so fast? ;-)
Thanks for your suggestion — I’ll be sure to try this next time I make the recipe!
First time this was amazing! Second time used salted butter and it was dreadful. I also only used a few capers the first time, and 1 tbsp the second. Any clues?
Hi SueP, I can’t tell about the capers but you should never substitute salted butter when a recipe calls for unsalted b. because, although it may seem ridiculous, it messes up the proportions and in some recipes (especially pastry/baking/breadmaking) it will just ruin the whole thing. With the tmx recipe for hollandaise and mayonnaise I also find that its best if your ingredients are not chilled.
Glad to hear it was amazing the first time at least! Thanks to Mara from Spain for helping with this :) I’m not sure but I would remind everyone that if used, capers should be added right at the end… even after the sauce is done. You don’t want to process the capers, just gently mix them in , or sprinkle on top. Using capers (which are salty) plus the salted butter could have been the problem here… Maybe try again with unsalted butter and no capers to see how it goes, then you can sprinkle them on top if/when you have success. I hope this helps you Sue —
Thanks Mara and Helene. I’ll give it another try.
Hi Helene, I tried the recipe from the EDC this morning and it failed miserably. Even though it is Christmas morning, I decided to try again. We couldn’t have eggs benny without the sauce!! This time I used your recipe, made my own butter first, but still no luck! It didn’t split, but it didn’t thicken either. Really it’s just the texture of melted butter. It tastes right, but there is a layer of egg yolk cooked on the bottom of the bowl. And ideas? I followed your recipe to the t. Could it have been my eggs? Frustrated! Oh and Merry Christmas!! Lol.
Oh rebekah! I am heartened that you had the determination to try again after your initial failure, but also disappointed on your behalf for two failed attempts. I am not a chef by any means and so I too have to turn to those with more experience for dealing with such questions. (In this case, I turned to Google) Not sure if this will help, but here’s what I would try next: I would suggest you take a step “backwards” toward the traditional Hollandaise method. Perhaps just add the eggs and a tiny bit of butter to cook first, and then gradually add the remaining butter in small chunks, rather than all at once to see if it thickens. Then add your lemon juice last of all. If it appears thick, and the cooking time is not quite finished, stop it anyway at that moment to prevent cooking on the bottom of the jug. Again, I’m no expert, but the method of adding butter gradually is what I would try next. Thank you for persisting rebekah… I dearly hope you will soon meet with success ;-).
Just made this sauce OMG it is awesome thankyou so much now to do some slow cooked eggs and add toast YUM!
So nice to get your note Megan — I’m SO glad you enjoyed the Hollandaise sauce! Yes, slow cooked eggs and toast are absolutely required. Happy day to you ;-)
I never cook eggs in a suace or custard at 90C – I prefer to use 70 or 80 max and cook a little longer. I never get cooked egg on the base.
Thanks so much Shayla — I’ll be sure to use your method next time ;-)
I just made this for the second time, to show off to my niece :) and again it was fantastic! I served it over crispy skinned salmon and steamed asparagus and whole baby potatoes !! Why would anyone go to a restaurant? Thankyou for a great recipe
I received my thermomix yesterday and just made your sauce recipe to have with salmon —-absolutely beautiful and worked out perfectly…..I have never been able to master hollandaise sauce until just now…..Yaaay & thank you
Ooh, thanks for taking the time to send your feedback Kellie. Wish I could have been there for some of that salmon ;-)
love the blog! :)
My hollandaise tip (which is quite a cheat really!), is if you have a sauce that just won’t emulsify and thicken, add a tablespoon of cornflour and cook for a few more mins. The flavour is right, and the texture isn’t too bad either. Purists will baulk, but for a quick fix..it works!
Thanks Jodi ;-)
Well I give up, this is the 2nd time I’ve made it with no luck :( it just didn’t thicken so I added cornflour, now it’s split, I give up
They were cold eggs, I wonder if this makes a difference
Just followed thus recipie and a massive fail, curdled eggs! 90 is to high it should be 80
Sorry for your trouble Stuart and Lauren…. the recipe works well for me every time. I don’t know what to say. I suppose 80 degrees would be a good idea, but it’s not necessary in my kitchen (?) Lauren, I start with cold eggs too, no problem… I’m not an expert chef, just a passionate Thermomix fan who has had success with this recipe. If anyone knows better, please DO share your advice here — thanks!
:( can’t get it! First time I tried the EDC hollandaise and it was awesome. Second attempt-failure! And third, this recipe…. No good! What am I doing wrong. I am using chilled butter and fresh eggs (1day old!). Could salt and pepper have something to do with it? Probably used 2 good pinches? Help! :(
Oh no George! I’m not sure what to say except that Hollandaise IS fickle. The salt and pepper shouldn’t make so much difference. Some people prefer to heat only to 80C… you might want to try that route (?) I’ve also just added some notes at the very bottom of the post that might be of help. One links to a video on ‘how to fix a broken Hollandaise’ and the other links to some helpful discussions on the topic by other Thermomix users on ForumThermomix. These are must-reads, and may just do the trick. Good luck George — and bonus points to you for your perseverance!
Hi Helene,
I have just come across your recipe and am so excited to give this a try as i have so not enjoyed the recipe in the EDC …..have always found it too buttery, if thats possible with a recipe that is really meant to be buttery. LOL. I am a huge fan of Eggs benedict – probably my favourite bacon and eggs breaky! I had always made my own hollandaise sauce on the stove before getting my thermie, with huge success, never splitting (ok, really, Im not showing off here, it just worked for me, no idea why, just did) but it is a slow pain staking process that sometimes I just dont have the time for, so when I saw the recipe in the EDC I was so thrilled to have an easy, walk away & let it cook, recipe, but found myself disappointed many times. I had even adjusted the quantities to tweek it, but it never tasted as good as stove cooked. So looking forward to trying yours, thank you so much for posting……Im so grateful for people like you who take the time to do what you do! Thx.
Kim xo
Great to hear from you Kim, and thanks for all your kind words. As a tired blogger, I can say it feels great to be appreciated every now and then ;-) I hope you have more success with this Hollandaise than our friend George who came along just before you! This recipe works for me no problem… but then I’m in Canada… maybe my eggs are more um… “Canadian” or maybe my butter is more um… co-operative than George’s.
Can you halve the recipe?
Hi Lucy — I haven’t tried halving this one and while you probably could… it may be a bit tricky because there won’t be much in the TM bowl for the butterfly to move around. You would also need to reduce the cooking time, as it needs less time to bring a lower volume of ingredients up to temp. With less in the bowl, I expect it may stick to the sides and bottom more and might not work as well as the full recipe. You can always try it and let us know how it goes ;-)
Hi Helene,
Just made this, my first ever attempt at hollandaise and it was fabulous! Thank you!
Helen
Yay Helen, high five! ;-)
How long can you store this for in the fridge?
Hi Hayley: Well I’ve never needed to store Hollandaise sauce in the fridge so not too sure about this.. I’ve turned to Google for help so here you go!
I have just made Hollandaise sauce – and it worked! Yay – doing a happy dance around the kitchen! I read all the comments – took it all on board and this is what I did. I made my own butter and used 80 degrees instead of 90 degrees and it took about 8 extra minutes! I did it in 2 minute intervals – so a total of about 16 minutes. But it worked! No splitting and thick! We have a fabulous crop of asparagus – so all ready for dinner. Thank you everyone!
Awww Beverley, so great to read your comment! (Sorry for the delay in responding but I was unplugged from the blog for a few days) I’m happy to know you are happily satiated with home make Hollandaise — thanks for sharing your Thermomix success here with us ;-)
This was fabulous, it will be my go to recipe now.. Thank you
Thank YOU Lisa, your comment made my day!
Hi, Just wondering if you’ve tried making double the mixture? If so does it work just the same?
I have tried to make Hollandaise on a number of occasions over the past 7 years. Every time it has split and i have failed.
I found this recipe as I have just bought a TM31 and wanted to make something in it. We were having salmon for dinner and thought it would be ideal. Buoyed by the comments I read, I thought I would have a go. I made the mistake of adding the capers too early (i.e. at the beginning!) and the mixture was terrible -just like all my others.
However, not to be beaten – if so many people can do it so can I – I tried again. This time no capers, little salt, not too much lemon juice (in fact not enough probably), fingers crossed, breath held and …. it came out perfectly! Thoroughly yummy. Enough for 4 servings probably, but my wife and I had the lot!!
Excellent recipe – thank you. I think if you want to make more, I would double the quantity, but adjust the cooking time – not necessarily double. I’d start with 12 mins and see how it is going.
Hi Mark! Thanks so much for taking the time to write with your feedback. I have to confess I was holding my breath too, while reading your comment… nervously hoping that you’d succeed. (Even with a Thermomix, a Hollandaise can be capricious…) Great to hear of your success — it sounds like you are well on your way to having heaps more fun in the kitchen with this super machine :) Cheers and happy mixing for the coming year!
I just made this sauce for serving with eggs sous vide cooked in the tmx alongside smoked salmon. It was perfection! I’ve never cooked hollandaise sauce before but will definitely be making it again. I followed the recipe exactly except that the butter wasn’t chilled, and was so pleased with the results. Thanks for sharing!
Tried this tonight, reduced the qty to make less, used cold eggs, prob 10 days old, used salted butter and ….
OMG ….. It is delicious. Spot on gorgeous. But I agree don’t scrape the bottom.
Thanks for your feedback Marthea :)