Sous Vide hollandaise is practically fool proof. With the help of sous vide this easy hollandaise sauce recipe is prefect 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
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.
Hollandaise Recipe Ingredients:
- fresh lemon juice
- water
- Egg Yolks
- Butter
- Salt
- Pepper
Slice your butter for faster melting.
But in the end, if you don’t slice it, your hollandaise sauce will still be smooth, creamy and delicious!
Sous Vide Hollandaise 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.
How to make the hollandaise creamy after sous vide cooking.
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! You can also use a blender or a food processor to do this if you don’t have an immersion blender.
Isn’t it pretty?!
Easy Hollandaise Sauce
The hollandaise will cling to a spoon. No broken sauces here!
If you were looking to take your homemade hollandaise to the next level, you might want to add some spices or herbs.
Here are some suggestions:
- Thyme
- Oregano
- Garlic Powder
- Mustard Powder
- Onion Powder
Store in a jar and warm in a hot water bath when you serve.
Printable Sous Vide Hollandaise Recipe:
Sous Vide Hollandaise
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.
Ingredients
Hollandaise Recipe Ingredients:
- 2 T Lemon juice
- 2 T Water
- 2 each Egg Yolks
- 8 T Butter
- Salt
- 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.
Notes
If you were looking to take your homemade hollandaise to the next level, you might want to add some spices or herbs. Here are some suggestions: * Thyme * Oregano * Garlic Powder * Mustard Powder * Onion Powder
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving:Calories: 156 Total Fat: 17g Saturated Fat: 10g Trans Fat: 1g Unsaturated Fat: 5g Cholesterol: 102mg Sodium: 223mg Carbohydrates: 1g Fiber: 0g Sugar: 0g Protein: 1g
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originally published Jan 2018
[…] with rich Hollandaise. Druhan had a little fun with her sous vide, which she used not only for the Hollandaise (rich perfection) but also the asparagus (sous vide at 185 degrees for 20 minutes, seasoned with butter, salt, and […]