Schnelle Sauce Hollandaise (quick blender hollandaise)

Method

1. Melt the butter in a small saucepan and heat until it’s properly hot and bubbling gently, not just melted.
2. Put the egg yolks and lemon juice into a blender. Blend briefly to combine.
3. With the blender running on low, pour in the hot butter in a thin, steady stream. The sauce should thicken almost immediately as the hot butter cooks the yolks.
4. Season with salt. Serve immediately.

Method in the Thermomix

1. Melt the butter in the mixing bowl, 3 min / 90°C / speed 1, until properly hot and bubbling.
2. Pour the hot butter out into a jug and set aside. Without washing the bowl, add the egg yolks and lemon juice.
3. With the machine running at speed 4, pour the hot butter back in through the lid opening in a thin, steady stream. Season with salt. Serve immediately.

Notes

• The butter must be properly hot, not just melted. It’s the butter’s heat alone that cooks the yolks here, since there’s no water bath; lukewarm butter leaves the eggs raw and the sauce thin.
• Pour the butter in slowly even without a water bath. Too fast still risks a split sauce, since the yolks need a moment to absorb each addition of fat.
• This version is genuinely faster but less forgiving than the classic water bath method, if the butter isn’t hot enough, there’s no gentle heat to fall back on to finish cooking the yolks.
• Serve it immediately. Like the classic version, it doesn’t hold or reheat well.

Ingredient substitutions

• Lemon juice can be a mild white wine vinegar.
• A pinch of cayenne pepper at the end adds a little heat.
• Use a tall, narrow jug or blender cup rather than a wide bowl, for a more even emulsion with a stick blender.