Sous Vide hollandaise is practically foolproof to make. With the help of sous vide this easy hollandaise sauce recipe is perfect for spooning over eggs Benedict, asparagus, or salmon.
If you are new to the sous vide technique you will want to try my easy sous vide recipes for sous vide cold brew coffee as well as sous vide cheesecake in mini mason jars. Be sure to check out my complete collection of sous vide recipes.
Sous Vide Hollandaise Sauce
Follow my step by step instructions on how to make hollandaise sauce and you will never be scared of making homemade hollandaise again. Hollandaise is one of the five mother sauces in French cooking.
Recipe Card?
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How To Make Hollandaise Sauce With Sous Vide Cooking:
- In a quart or gallon sized zip top bag place all the ingredients. Give the bag a few squeezes to break up the egg yolks and get the hollandaise ingredients melded together.
- Place your container on a heat protected surface and set your sous vide to 147 °F / 64 °C.
- Once your sous vide immersion circulator comes to temperature, place your open bag into the water and allow the pressure of the water to force the air out of the bag. Make sure the hollandaise ingredients are below the surface of the water and secure the sous vide/zip top bag to the side with a clip.
- Cook for a minimum of 45 minutes but this can cook for up to two hours.
- Once you have cooked your hollandaise ingredients, remove them from the water bath and pour into a wide bottom container or glass jar. In this photo I am using a pyrex measuring cup. Don't freak out that your sauce is in layers. We are going to fix that right now.
- Use an immersion blender to emulsify the hollandaise sauce. It will be velvety smooth! You can also use a blender or a food processor to do this if you don't have an immersion blender. If you don't have either you can get an arm workout by using a whisk to incorporate the ingredients.
- The hollandaise will cling to a spoon and will be smooth and creamy. No broken sauces here! Serve hollandaise sauce over sous vide eggs or drizzle as a component of classic eggs benedict.
If you were looking to take your homemade hollandaise to the next level, you might want to add some spices or herbs.
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This third generation sous vide circulator includes dual-band WiFi and a two-line touchscreen display.
Here are some suggestions:
- Thyme
- Oregano
- Garlic Powder
- Mustard Powder
- Onion Powder
- pinch of cayenne
📝 Frequently asked questions, tips and tricks:
Store in a jar and warm in a hot water bath when you serve.
Ingredients
- 2 Tablespoons Lemon Juice
- 2 Tablespoons Water
- 2 Egg Yolks
- 8 Tablespoons Butter
- Salt
- Black Pepper
Instructions
- In a quart or gallon sized zip top bag place all the ingredients. Give the bag a few squeezes to break up the egg yolks and get the hollandaise ingredients melded together.
- Place your container on a heat protected surface and set your sous vide to 147 °F / 64 °C.
- Once your sous vide come to temperature, place your open bag into the water and allow the pressure of the water to force the air out of the bag. Make sure the hollandaise ingredients are below the surface of the water and secure the sous vide/zip top bag to the side with a clip.
- Cook for a minimum of 45 minutes but this can cook for up to two hours.
- Once you have cooked your hollandaise ingredients, remove them from the water bath and pour into a wide bottom container.
- Don't freak out that your sauce is in layers. We are going to fix that right now.
- Use an immersion blender to blend the hollandaise sauce. It will be velvety smooth!
- The hollandaise will cling to a spoon.
- Store in a jar and warm in a hot water bath when you serve.
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