You Don't Need a Thermomix. But You Should Want One.

Say you are struck with a sudden, whimsical urge to make hollandaise sauce. You could put on your frilly apron and, taking your whisk between delicately manicured fingers, gently combine eggs, lemon and butter over a low flame. Or you could drop all the ingredients into a bowl, push a button, and walk away to make yourself a martini, returning 10 minutes later to find a perfect, steaming emulsion ready to be poured over something delightful – say, asparagus that has been steaming in the fumes from your hollandaise.

There’s only one small problem with the second method: in order to employ it, you must first drop an obscene amount of money on a Thermomix.