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preparing sauce hollandaise in the wondermix thermomix from germany
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5 from 37 votes
Hollandaise Sauce Thermomix
Recipe for sauce Hollandaise in the Thermomix with step by step instructions and many cooking tips.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Classic Sauces, Sauces
Cuisine: French Recipes
Keyword: Asparagus, Gluten Free Recipes
Servings: 2
Calories: 884kcal
Author: Thomas Sixt
Ingredients for the reduction
  • 1 Stück shallot I prefer Shallots they are better than onions
  • 30 ml dry white wine
  • 80 ml water
  • 1 EL white wine vinegar
  • etwas parsley
  • 1/2 TL tarragon
  • 1 Stück bay leaf
  • 2 Stück peppercorns
Ingredients for nut butter
  • 220 g Butter
Eigelbe zum Aufschlagen
  • 2 Stück egg yolks
Spices to taste the sauce Hollandaise
  • etwas Cayenne pepper
  • etwas nutmeg
  • salt I try himalaya salt
  • pepper
  • Place the ingredients for the reduction in a small pot, bring to the boil and reduce to one or two tablespoons.
  • Heat the butter for the hollandaise sauce in a saucepan and make it foam. Clarify the butter to a light brown shade. Pass the butter through a fine sieve and let it temper beside the stove (approx. 90°C).
  • Pour the cleanly separated egg yolks and reduction into the mixing bowl of the Thermomix, insert the stirring insert (wing), beat 5 min./75°C/ counterclockwise with volume.
  • Next, prepare the prepared butter, set 5 min./80°C/step 4 counterclockwise and let the butter run in slowly for the first 40 seconds.
  • Season the Hollandaise sauce with a little cayenne pepper, salt, pepper and nutmeg.
  • You can keep the sauce Hollandaise warm for 35 minutes without any problems in the Thermomix at 75°C lowest stirring level.
  • When serving the Hollandaise sauce, please use preheated plates or a sauce boat. Otherwise the sauce cools down quite quickly and only a warm plate prevents this.