Sauce Hollandaise (Thermomix)

I love spring and always await eagerly the asparagus season. Unfortunately in the UK it is hard to come by white asparagus but the green one is just as good.

But I love a good Sauce Hollandaise with it and therefore I have tried a couple of recipes. I have made some tweaks and am now delighted with this one here which I use regularly and not only to go with asparagus but also to accompany fish, broccoli, eggs, spinach etc.


  • 200 g of butter, in pieces
  • 2 egg yolks
  • 3 tbsp lemon juice
  • ¼ tsp vegetable stock (powder)
  • 2 pinches black pepper, ground
  • 2 pinches nutmeg, ground
  • 2 pinches of chilli flakes

Add butter to the mixing pot, melt for 4 min / 70 ° C / grade 2 and pour into a small pot.

Insert stirring attachment. Add the egg yolk, lemon juice, spice paste for vegetable broth, 2 pinches of salt, pepper, nutmeg and chilli flakes to the mixing bowl and heat for 2 min / 75 ° C / 3 ° .

Then mix 4 min / 80 ° C / grade 4 , slowly pour the melted butter onto the top of the mixing pot and let it flow in a thin stream past the measuring cup and onto the current mixing bowl.

Remove the stirring attachment and pour the hollandaise sauce into the warm sauce boat.

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