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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.
Notes
If hollandaise is too thick, use a little water to thin it out.
Calories: 133kcal, Carbohydrates: 1g, Protein: 2g, Fat: 14g, Saturated Fat: 8g, Trans Fat: 1g, Cholesterol: 128mg, Sodium: 251mg, Potassium: 23mg, Fiber: 1g, Sugar: 1g, Vitamin A: 485IU, Vitamin C: 2mg, Calcium: 16mg, Iron: 1mg
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