% Daily Value *
Amount Per Serving
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may need to be higher or lower depending on your calorie needs
60g butter, melted
2 egg yolks
1.5 tbsp lemon juice
¼ cup cream
Pepper to taste
Eggs Benedict is always my first choice if I eat out for breakfast. But, with young children, we don't really go out for breakfast very often at all these days. So, I decided to make my own at home!
The hollandaise sauce is very easy and really tasty. It's think, creamy and has a lovely lemon tang to it.
One thing that can annoy people when it comes to a good hollandaise sauce is the number of egg yolks used. I've tried not to use many in this recipe as eggs can be a precious resources sometimes!
Hollandaise sauce usually has butter in it, however if you would like a dairy free version, simply omit the butter and cream and replace them with 60g of coconut oil and an extra egg yolk.
Hollandaise is delicious over poached eggs but you could also enjoy it mixed into scrambled eggs or served over your favourite protein.
Create a double boiler by placing water in a saucepan (about ¼ full) and setting a large bowl over the water. Ensure the water is not touching the bowl.
Bring the water to a simmer. Add the yolks, lemon juice and cream, and whisk until slightly thick.
Remove from the heat and slowly drizzle the butter in while whisking. Whisk until all ingredients are combined and the sauce is thick and creamy. Season to taste.
If needed, melt the butter in the Thermomix for 2 mins/60°/sp 2.
Pour the butter into a small bowl or jug, then add the egg yolks, cream and lemon juice to the bowl. Set to cook for 7 mins/80°/sp 3.
After about 30 secs, slowly pour the butter through the measuring cup hole in the lid.
Season the hollandaise to taste.
Free Your Meals recipe to try at home
Prep Time (Mins)
Cook Time (Mins)