Hollandaise sauce in a thermo-machine
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This is a thermo-machine recipe for Hollandaise (such as Magimix Cook Expert). It is very easy. You need to respect the cube after cube rule and also, if your butter and eggs are very cold, you might have to cook it longer. Note that the recipe is easier to achieve with butter and eggs at room temperature.
Recipe type: Sauce
Cuisine: French
  • 50ml water
  • 1 tbs lemon juice
  • 3 egg yolks at room temperature
  • 210g butter, in little cubes and at room temperature
  • Salt & pepper
  1. Put all ingredients in the metal bowl EXCEPT butter. Start the Expert program, cap off: 10 min, Speed 7, 70°C.
  2. When there are 8 minutes left, tip each little cube, one by one.
  3. Note that the sauce looks a bit thinner, runnier, in the Magimix bowl when hot than in your serving bowl after 1 or 2 minutes of rest.
  4. If your Hollandaise looks a bit too runny for you, add 2 mins and raise the temperature to 80°C.
Recipe by The Flo Show.com at http://www.thefloshow.com/hollandaise-sauce-in-a-thermo-machine/