Easy Sous Vide Hollandaise sauce

This Hollandaise sauce is very easy to prepare and fail-safe. Perfect for your breakfast or brunch.

Author

Kristina Kamenska

Foodie since always and forever

Prep Time: 00:00

Recipe Time: 00:50

Temperature : 147.2F / 64C

Ingredients

• 2 egg yolks
• 3 tbs water
• 1 tbs lemon juice
• 110g butter
• Salt and pepper

Directions

1. Set your Sous Vide for 64 °C. Meanwhile place all your ingredients into zip bag. It’s easier if you slice your butter before it. When your sous vide come to temperature, place your zip bag into the water and allow the pressure of the water to force the air out of the bag. Make sure the ingredients are below the surface of the water and secure the zip bag to the side with a clip. Cook for 50 minutes.
2. Once the sauce has cooked , remove it from the water bath and pour into a wide bottom container. Don’t get scared that your sauce is in layers. To make it smooth use an immersion blender or food processor to blend the hollandaise sauce. It will take you 1 minute.
3. Season if needed and serve with eggs or food of your choice. If you want to bring your sauce to the next level you can add fresh herbs or even 1 tsp of truffle oil.