Sauce Hollandaise (Traditional Version, Student Version & 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.



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  • 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

The student version is below!

Cut the butter into walnut-sized pieces.

Place the 2 egg yolks and the other ingredients in a thick-bottomed pan. Beat them with a whisk.

Place the pan in a not too hot water bath and continue to whisk until the mixture thickens. While whisking, add the butter piece by piece. The butter must be well incorporated into the sauce before adding the next piece.

Take the pan out of the water bath from time to time, as the mixture must not cook. It is best to return the pan to the water bath as soon as you have added butter and to dip the bottom of the pan in cold water if the sauce seems to be curdling.

Stop when all the butter is incorporated and the sauce has reached the consistency of mayonnaise.

The hollandaise sauce is ready to be served, immediately, in a dish rinsed with hot water, as it cannot be reheated.

And the very very very simplified version for my wonderful oldest son who loves this sauce and has to make it himself:

  1. Melt the butter in a microwave for about 1 minute until hot.
  2. Combine the egg yolks, lemon juice, vegetable stock powder, nutmeg, pepper, salt and chilli flakes into a high powered blender and blend for 5 seconds.
  3. Slowly stream in the hot butter into the mixture as the blender is running.
  4. Pour the sauce into a small bowl and drizzle over your meal!

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