Home Meals Breakfast Hollandaise Sauce (Thermomix)

Hollandaise Sauce (Thermomix)

Hollandaise Sauce (Thermomix)

My mother wanted some Eggs Benedict… and my husband, our family expert wasn’t around so I did a little searching online and figured it out. Now hubby is worried that he’s redundant, as thus far he’s been the keeper of the Benedict secret…

If you double the recipe, cook for 12 minutes. Halving it? 6 minutes.

Less than 10 minutes

130g butter
4 egg yolks
4 dessertspoons (30 ml) lemon juice
pinch of cayenne
pinch of black pepper, plus cracked pepper for seasoning


1 – Melt the butter in the Thermomix – 60° C for 3 minutes, speed 1

2 – Tip the melted butter into another container

3 – Add the yolks, lemon juice, cayenne and cracked pepper to the Thermomix. Cook with the butterfly attachment – 80° C for 7 minutes, speed 4

4 – After 30-60 seconds, pour the melted butter onto the lid, allowing it to drip in.

Suggested running time for bacon & eggs:
1. Melt the butter.
2. Cook the first side of the bacon.
3. Start the yolks cooking, drizzle in the butter.
4. Turn the bacon, move to side of the pan.
5. Toast the muffins.
6. Start cooking the eggs when the muffins go on.