This sous vide hollandaise sauce is so easy to whip up. Dump all your ingredients into a jar, cook for a half hour, then blend!
Here in the Cole house, we don’t really do brunch out. I know, weird, especially since we live in Portland, the land of brunch.
But we like slow mornings, where we don’t have to get dressed or leave the house and can spend hours sipping coffee without standing in an epic line outside a restaurant.
So I make brunch at home. I make peanut butter chocolate chip scones. I make cheesecake stuffed waffles. I make cinnamon apple french toast bake. But until now, I always felt like I was missing out because eggs benedict at home was not a possibility. Hollandaise is a pain in the ass to make.
But as with all things difficult, sous vide makes it doable! Thanks to sous vide, I can have it all! Easy sous vide hollandaise is a game changer.
Part of what makes hollandaise so challenging is the balancing act of getting the eggs to just the right temperature without cooking them. With sous vide hollandaise, the temperature is held exactly where it needs to be for the perfect length of time.
With this easy recipe, you just dump all of the hollandaise ingredients into a jar, put it in the waterbath, and let it cook. After 30 minutes, you remove it from the waterbath, stick an immersion blender in the jar, blend until thick, and serve. You literally can’t mess it up.
Use this recipe to make eggs benedict with sous vide hollandaise, or try it as a sauce for salmon, asparagus, and other springtime favorites. It’s the best.
Want to learn more about sous vide cooking? Click here to get my Sous Vide 101 Guide!Print
These sous vide hollandaise sauce is so easy to whip up. Dump all your ingredients into a jar, cook for a half hour, then blend! Sous vide + an immersion blender make this the most simple hollandaise recipe yet.
1 tbsp apple cider vinegar
1 tbsp minced shallot
1/2 cup + 2 tbsp butter
4 egg yolks
2 tbsp lemon juice
1/2 tsp salt
2 tbsp water
Using your immersion circulator for sous vide cooking, preheat water bath to 167 degrees F.
Add all ingredients to a pint sized jar. Screw on the lid to just “finger-tight”, meaning only as far as you can screw it on with just your fingertips.
When the water is ready, add the jar. Make sure all ingredients are completely submerged by water. Cook for 30 minutes.
Remove jar from water bath. Remove lid. Insert immersion blender into jar, and blend until smooth and thickened, about 2 minutes. Add water if you need to thin it out.
Keywords: sous vide hollandaise sauce