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Preparation time
Total time
200 g



  • 4 egg yolks
  • 130 g unsalted butter
  • Juice 1/2 lemon
  • Sea salt to taste
  • ground black pepper to taste

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Recipe's preparation

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    Place all ingredients into mixing bowl and cook 8 min/80 C/speed 3..


Hollandaise is still an art, even in the very easy to use method we have here, so bear in mind that the time may vary slightly depending on the freshness of your yolks and the coldness of your butter. If you like a mousse consistency then you may add a minute or so to the cooking time if necessary.The best test for fresh asparagus is the 'snap' test. The stalks should snap fairly close to the bottom of the asparagus if fresh.

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    Recipe is created for
    TM 31
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New Hollandaise



  • 14. May 2016 - 08:21

    Terrible waste of butter and eggs. Totally didn't work. Disappointed.

  • 30. January 2016 - 20:49

    Great with two teaspoons of Dijon Mustard added. I also cooked at 90 degrees.

  • 10. August 2015 - 16:26

    Mine was nice and thick, however I wasn't a huge fan of the flavours.

  • 3. June 2015 - 15:25

    Used this recipe first time & sauce was perfect. Mohave made it twice since & both times ended with a runny  runny sauce. Cant figure what I did different. Second time it was split & runny.  Third time just runny.  I added extra time, but still didn't thicken.n

    Life is too short to drink cheap plonk

  • 1. January 2015 - 09:19

    Have to say this is my first failure in thermie . Was so looking forward to no fuss making of it. Oh well I will try again 


  • 7. August 2014 - 19:38

    I just made this and it was terrible. Runny.  I should admit to using "lightly salted butter", is this why it failed so miserably.  I got fresh free range eggs from the supermarket, so they were still room temperature. I used chilled butter. Help, so discouraging....

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