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Hollandaise Sauce (and variants)



4 portion(s)

Initial Sabayon

  • 45 grams lemon juice
  • 2 eggs
  • 1 egg yolk


  • 150 grams unsalted butter, Just melted/very soft
  • 1/2 - 1 teaspoon lemon juice, To taste
  • 6
    Preparation 5min
  • 7
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!

Recipe's preparation

    Melt butter
  1. Melt the butter either in the TM (5mins (ish)/60 degrees/speed 1) or in the microwave.  Aim for *just* melted if possible.  If using the TM, empty the butter into a separate bowl once melted and set aside.  No need to wash the TM, just go straight to next step.

  2. Sabayon
  3. Add butterfly, then the lemon juice, eggs and egg yolk to the jug.

    Add butterfly and cook -  6 mins / 80 degrees / Speed 4

    It should be a creamy consistency when ready, if you dip a spoon in, it should create ribbons on top. If it is still a little thin, cook for another minute.

  4. Sauce
  5. Add between 1/2 to 1 tsp lemon juice to the reserved butter and mix. 

    With the butterfly and MC still in place, at 80 degrees and speed 4, pour the butter onto the jug lid slowly, letting it trickle into the sabayon.

    Remove jug and use sauce/transfer from jug immediately. If the sauce sits in the jusg it will cook solid, so needs transferring to another container if it isn't to be used straight away.

  6. Variations
  7. This also works for Sauce Bearnaise (using a tarragon vinegar/white wine reduction) and Sauce Maltaise (Blood Orange juice instead of lemon, and add some rind).


Accessories you need

  • Butterfly
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  • Spatula TM31
    Spatula TM31
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  • Measuring cup
    Measuring cup
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Hollandaise can be kept in the fridge, but will solidify.  It still tastes great though, and melts when put onto hot food.


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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