Classic Hollandaise Sauce

Name: Classic Hollandaise Sauce
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Yield: 8 servings
Ingredients: 250 g unsalted butter, cut into pieces; 8 large egg yolks; 20 g fresh lemon juice; 20 g cold water; 1/2 tsp salt; Pinch of white pepper

Thermomix recipe: Classic Hollandaise Sauce. Ready in 13 minutes. Serves 8. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

250 g unsalted butter, cut into pieces
8 large egg yolks
20 g fresh lemon juice
20 g cold water
1/2 tsp salt
Pinch of white pepper

Instructions

Place the butter pieces into the Thermomix bowl. Melt for 3 minutes / 80°C / Speed 2. Set aside in a jug to cool slightly, ensuring it remains liquid. Clean and dry the Thermomix bowl.
Add the egg yolks, lemon juice, cold water, salt, and white pepper to the clean Thermomix bowl.
Insert the butterfly whisk.
Cook for 6-8 minutes / 70°C / Speed 3, slowly pouring the melted butter in a steady stream through the hole in the lid onto the spinning butterfly whisk. The sauce should emulsify and thicken.
Once all the butter is incorporated and the sauce is thick and creamy, remove the butterfly whisk.
Check seasoning and serve immediately with your favourite dishes like Eggs Benedict, asparagus, or fish.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.