This red pepper and paprika hollandaise sauce recipe made in our Thermomix TM6 is a smoky, creamy twist on the classic sauce. Perfect for eggs, grilled vegetables, or seafood!
We both enjoy hollandaise sauce...although David more than me as the amount of butter that goes into it scares me!! It's nice to have it as a treat though. We'd never tried a flavoured hollandaise before buying our Thermomix, so when we found this red pepper and paprika hollandaise sauce recipe on the Cookidoo app, we knew we definitely wanted to try it.
We enjoy it with crispy pan-fried salmon fillets, new potatoes, and vegetables ...delicious! Try it with eggs benedict for a change.
Tips
- NOTE: This recipe can only be made in the TM6 model of Thermomix as it uses the thicken mode.
- The sauce will stay warm in the mixing bowl for up to 15 to 20 minutes. Stir 5 seconds/speed 2 before serving.
- I find the full recipe of this red pepper and paprika hollandaise sauce serves 4 to 6 people, depending on how much sauce you like, therefore, would suggest making half to serve 2 people.
- Flavour variations - replace the red peppers with roasted tomatoes or charred chillis for a different twist.
- Spices and herbs - add garlic, cayenne pepper or fresh basil for an extra layer of flavour.
FREQUENTLY ASKED QUESTIONS
Hollandaise is best served fresh, but it will stay warm in the Thermomix TM6 mixing bowl for up to 15 to 20 minutes (see Tips).
It’s not recommended to freeze hollandaise as the texture may change upon thawing. Instead, make smaller batches for immediate use.
This sauce pairs wonderfully with poached eggs, grilled fish, roast vegetables, or even as a topping for steak.
The recipe is designed for the TM6, but you can try adapting it by blending the ingredients over low heat and whisking continuously to avoid curdling.
Use sweet paprika instead of smoked paprika and reduce the amount of roasted red peppers for a milder flavor.
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How to make this Red Pepper and Paprika Hollandaise Sauce with or without the Thermomix
Recipe on UK Cookidoo
Red Pepper and Paprika Hollandaise Sauce - TM6 only
If you don't have the Cookidoo app for your Thermomix, follow the recipe below:
Ingredients
- 100g roasted red peppers from a jar, drained and cut into pieces
- 20g extra virgin olive oil
- 20g orange juice, freshly squeezed
- 10g water
- 2 dashes Tabasco® sauce (optional)
- 130g unsalted butter, diced
- 1 tsp smoked paprika
- 4 medium egg yolks
- 0.5 to 1 tsp fine sea salt, to taste
Instructions
- Place the peppers, extra virgin olive oil, orange juice, water, and Tabasco® sauce (if using) in the mixing bowl then mix 10 seconds/speed 5. Scrape down the sides and lid of the mixing bowl with the spatula.
- Add the butter, paprika, egg yolks and salt then start Thicken (gravy boat)/80C. Serve hot or warm (see Tips).
Non-Thermomix Instructions
I haven't included non-thermomix instructions this time as this recipe is for the TM6 model of Thermomix, using the thicken mode.
You might like to try using the ingredients from this recipe and the instructions from our eggs benedict and quick hollandaise recipe.
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Red Pepper and Paprika Hollandaise Sauce (Thermomix - TM6 only)
Ingredients
If you don't have the Cookidoo app for your Thermomix, follow the recipe below:
- 100 g (¾ cup) roasted red peppers from a jar drained and cut into pieces
- 20 g (1 ½ tbsp) extra virgin olive oil
- 20 g (1 ¼ tbsp) orange juice freshly squeezed
- 10 g (2 tsp) water
- 2 dashes Tabasco® sauce (optional)
- 130 g (4.6 oz) unsalted butter diced
- 1 tsp smoked paprika
- 4 medium egg yolks
- 0.5 to 1 tsp fine sea salt to taste
Instructions
- Place the peppers, extra virgin olive oil, orange juice, water, and Tabasco® sauce (if using) in the mixing bowl then mix 10 seconds/speed 5. Scrape down the sides and lid of the mixing bowl with the spatula.
- Add the butter, paprika, egg yolks and salt then start Thicken (gravy boat)/80C. Serve hot or warm (see Notes).
Notes
-
- NOTE: This recipe can only be made in the TM6 model of Thermomix as it uses the thicken mode.
- The sauce will stay warm in the mixing bowl for up to 15 to 20 minutes. Stir 5 seconds/speed 2 before serving.
- I find the full recipe of this red pepper and paprika hollandaise sauce serves 4 to 6 people, depending on how much sauce you like, therefore, would suggest making half to serve 2 people.
- Flavour variations - replace the red peppers with roasted tomatoes or charred chillis for a different twist.
- Spices and herbs - add garlic, cayenne pepper or fresh basil for an extra layer of flavour.
- I haven't included non-thermomix instructions this time as this recipe is for the TM6 model of Thermomix, using the thicken mode. You might like to try using the ingredients from this recipe and the instructions from our eggs benedict and quick hollandaise recipe.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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