4.3 (11)
thumbnail image 1
thumbnail image 1
Preparation time
10min
Total time
10min
Portion
2 portion(s)
Level
easy

Ingredients

  • 50 g Butter
  • 2 egg yolks
  • 1/4 cup cream
  • 1 level tablespoon lemon, Or lime, adjust to taste
  • 1/2 level teaspoon mustard powder, To taste

Accessories you need

  • Spatula TM5/TM6
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Recipe's preparation

  1. Melt butter on speed 2 for 2 minutes at 50 degrees.  Ensure butter is cubed before dropping in.  If your butter has been in the fridge, you may need to increase the time a little.  It's better if it's been out for at least an hour.

  2. Scrape down sides and add remaining ingredients and put on speed 3, 60 degrees for 2 minutes

  3. Leave at speed 3, but increase heat to 80 degrees for 2 minutes.  This is when it will start to thicken.  Keep and eye on it as it may do this from around 90 seconds onwards.  I leave the cap off and watch it towards the end.

  4. The consistency you want is really up to you, but you will find that it thickens a tad once it starts to cool and if you need to reheat, you will also find it thickens a little, so leave enough 'give' for that.

    Enjoy!

    I find this recipe is enough for 2 serves of Eggs Benedict.  But my husband probably has 2/3 of it - so if you like a lot of sauce, consider increasing the quantity of each accordingly.  For a side to a steak, it would serve 3-4 people.

Thermomix Model

  • Appliance TM 31 image
    Recipe is created for
    TM 31

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Hollandaise sauce

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