Hollandaise Sauce

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This classic rich and creamy café-style hollandaise sauce recipe takes just 5 minutes to prepare and can be made in a Thermomix or blender... you won't believe how easy it is!

A spoon poured hollandaise sauce into a bowl.

Made with egg yolks, butter, lemon juice and Dijon mustard, this homemade hollandaise sauce is rich, smooth, velvety, and delicious with so many dishes!

Classic hollandaise sauce can be tricky to make - and involves A LOT of whisking - but this hollandaise sauce recipe takes just 5 minutes to make! Whilst it makes a dish look extra special, this sauce is SO easy: just melt, blend and serve!

Like my Thermomix aioli, Thermomix bechamel, and Thermomix pesto, using a Thermomix or blender makes preparing this sauce a breeze! Use it to top steamed asparagus and other vegetables, eggs Benedict, smoked salmon or poached eggs.

English muffins topped with smoked salmon and hollandaise sauce.

Why You're Going To Love This Recipe

Quick and easy recipe - this sauce is ready in just 5 minutes.
5 basic ingredients - this recipe is made from a handful of fridge and pantry staples.
No whisking required - classic hollandaise sauce requires a lot of whisking, but this recipe uses the Thermomix or blender to do all the hard work!
Versatile - serve with your favourite vegetables, fish, poached eggs or seafood!
Thermomix and conventional - it is so easy to make hollandaise sauce in the Thermomix, as well as conventionally, and both methods are written in the recipe card at the end of the post.

What You Need

You only need 5 basic ingredients to make hollandaise sauce in the Thermomix or blender!

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.

The ingredients placed on a white bench.

Butter - I recommend that you use unsalted butter.
Egg yolks - I use egg yolks from large sized eggs, which weigh approx 60g, and make sure the egg yolks are at room temperature, not straight from the fridge. For recipes to use up the egg white, see 'expert tips' below.
Lemon juice - vinegar is traditionally used to make hollandaise sauce, but lemon juice is a tasty substitute that adds just the right amount of 'tang.'
Dijon mustard - adds a subtle extra flavour to the sauce.
Cayenne pepper - this adds a slight touch of heat to the sauce, however this is optional, you can leave it out if you prefer.
Salt and pepper - to season.

Equipment Required

All you need is a microwave safe bowl/jug or pot for melting the butter, and, either a Thermomix or a blender!

Hollandaise sauce over a muffin served with bacon and eggs, and a sprig of dill on top.

Step By Step Instructions

This blender or Thermomix hollandaise sauce takes just 3 easy steps to make!

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.

Step 1 - Melt The Butter

Place the butter in a microwave-safe bowl/jug or small saucepan.

Butter in a heat proof glass measuring jug.

Melt the butter in the microwave or on the stove-top until melted and bubbling.

Note: Take care to avoid the hot butter splattering.

Step 2 - Blend Egg Yolks, Lemon Juice, Dijon Mustard And Seasonings

Place the egg yolks, lemon juice, Dijon mustard, cayenne pepper (optional), and salt and pepper into a blender or Thermomix.

Egg yolks, lemon juice and Dijon mustard in a Thermomix jug.

Mix in the blender for a few seconds on high until combined, scrape down the sides and then mix again.

If using a Thermomix: Mix for 10 seconds on Speed 6. Scrape down the sides then repeat.

The egg yolks, lemon juice and mustard blended in a Thermomix.

Step 3 - Pour In The Melted Butter

Reduce the blender to medium speed and very slowly pour the butter into the blender until ingredients are combined and smooth.

If using a Thermomix: Reduce the speed and very slowly pour the hot butter through the MC hole and continue mixing until smooth.

Serve immediately.

Hollandaise sauce in a bowl decorated with a sprig of dill.

Expert Tips

The butter needs to be VERY HOT AND BUBBLING when it's added to the egg yolk mixture, otherwise it won't cook the egg yolks and the sauce won't thicken.
When melting the butter - make sure the bowl is covered to avoid splatters.
Pour the butter in to the egg mixture very SLOWLY - otherwise the sauce can 'split'.
Use room temperature egg yolks - this makes mixing them with the hot butter easier, and the sauce is less likely to split.
This sauce is best served immediately after making.
Leftover egg whites - you can use them to make pavlova, amaretti biscuits, royal icing, coconut macaroons or Toblerone mousse.

FAQs

What does hollandaise sauce go with?

Hollandaise sauce is delicious served with poached eggs, seafood, including prawns, and steamed or grilled vegetables, especially asparagus.

Is hollandaise sauce best served hot or cold?

Hollandaise sauce is best served either warm or at room temperature.

Can I make hollandaise sauce ahead?

Hollandaise sauce will keep for up to 2 days in the fridge, however it is at its best when served immediately after it is made.

An English muffin with oached egg and smoked salmon topped with hollandaise.

For more easy and delicious Thermomix sauces, try these popular recipes:

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