Sous Vide Hollandaise Sauce
There are exactly two reasons why restaurants think they can charge you $15 for an Eggs Benedict dish. First, they think you can’t cook eggs, but you probably can. Second, they want you to believe that Hollandaise Sauce is completely inaccessible to the home cook.
Have no fear! I’ve been making Hollandaise Sauce for years and years. (It even made me some money back in the day!) But, it’s true that I still screw it up sometimes.
That’s why I love this Sous Vide Hollandaise Sauce so much. It is actually impossible to screw up and is reason enough to dive into the world of sous vide cooking. I actually TRIED to screw up this sauce and still couldn’t do it.
I tried cooking it for anywhere from 60 minutes to three hours. Worked. (Although I think 90 minutes is best).
I tried not shaking the ingredients at all before cooking it. Worked.
I tried not melting the butter before adding it. Worked.
I tried making it, letting it cool, reheating it, and re-blending it. Worked.
Once you try this Sous Vide Hollandaise Sauce, it seriously feels like a cheat code to brunch and you can easily host people without worry of broken or cold sauces!
Can you tell I’m excited? This is a must for Eggs Benedict Lovers!
1) In a small sauce pan, combine shallot and apple cider vinegar. Bring to a simmer and simmer for 5 minutes then remove from heat and let cool. Measure out two tablespoons of the apple cider vinegar and add to a large mason jar.
2) Add egg yolks, melted (and cooled) unsalted butter, water, lemon juice, and salt to the jar. Tighten the lid and shake well.
3) Place jar in a sous vide water bath at 147 F˚. Cook for 90 minutes or up to three hours.
4) Remove jar when ready to serve and blend sauce with an immersion blender or transfer mixture to a standard blender and blend well to emulsify sauce.
5) Serve sauce generously over your eggs benedict recipes.
Sous Vide Hollandaise Sauce Video
How to Make Sous Vide Hollandaise Sauce
The first step for this hollandaise sauce is option. I like to add some shallot to apple cider vinegar and simmer it for a few minutes to infuse the flavor into the vinegar and also reduce the vinegar slightly.
I’ve made this sauce a few times now which just skipping this step and it’s still delicious. If you have the time though it does add some good flavors.
You’ll need butter for this recipe! I like to use unsalted butter for it.
Combine all your ingredients into a large glass jar. Ideally, if you have an immersion blender, make sure the jar has a wide enough top so your immersion blender can fit in it, otherwise you’ll need to transfer the sauce to a blender to blend. Not a bit deal, but an extra step for sure.
Cook the sauce for about 90 minutes at 147 F˚. As I mentioned, I tried this once at 60 minutes and also at 120 minutes and both times worked. I thought the 90 minute version was the best though.
Just know that when the sauce comes out of the sous vide bath, it will be separated. Have no fear. After blending it, it turns beautifully creamy.
I fried up some standard eggs benedict fixings to go with my sauce!
I’m a big fan of hollandaise sauce and use it liberally!
Does brunch get more perfect than this?!
The hollandaise sauce is the most complicated part of making eggs benedict and if you use this sous vide method it’s a no-brainer.