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.