Sous Vide Hollandaise Sauce

Serves:
Serves 4-6.
Prep Time:
Cook Time:
Total Time:

Just a moment please...

Sous Vide Hollandaise Sauce
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Helpful Equipment:

sous vide cooker

Quit worrying about broken sauces during brunch! This Sous Vide method of making Hollandaise Sauce is fail-safe. This is about as close as guaranteed success in a recipe can come. A must try for Eggs Benedict Lovers!

Ingredients

1 tablespoon minced shallot
¼ cup apple cider vinegar
4 large egg yolks
8 tablespoons Land O Lakes® Unsalted Butter, melted
¼ cup water
1 tablespoon lemon juice
½ teaspoon salt

Directions

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.