Easy Sous Vide Hollandaise
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.
Equipment needed:
- An immersion circulator. The Vesta Precision Imersa Elite is my go-to.
- A container (you can just use a stockpot, or my favorite sous vide containers are Everie containers)
- Pint sized canning jars. You could also cook the ingredients in a bag, but I find a jar easier because you can blend right in it!
- An immersion blender
Ingredients
- 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
Instructions
- 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.
Video
Notes
If hollandaise is too thick, use a little water to thin it out.
Nutrition
Nutrition Facts
Easy Sous Vide Hollandaise
Amount per Serving
Calories
133
% Daily Value*
Fat
14
g
22
%
Saturated Fat
8
g
50
%
Trans Fat
1
g
Cholesterol
128
mg
43
%
Sodium
251
mg
11
%
Potassium
23
mg
1
%
Carbohydrates
1
g
0
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
2
g
4
%
Vitamin A
485
IU
10
%
Vitamin C
2
mg
2
%
Calcium
16
mg
2
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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