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.