Sous Vide Hollandaise Sauce For Eggs Benedict and More

Ingredients for 2

• 8 tablespoons unsalted butter

• 3 large egg yolks, beaten

• 1 tablespoon freshly squeezed lemon juice

• 1/2 teaspoon salt

• 1 generous pinch dry mustard

• Ground white pepper

Directions

• 

  Step 1

  Set the Anova Sous Vide Precision Cooker to 149° F (65° C).

• 

  Step 2

  Combine butter, egg yolks, lemon juice, salt, and mustard in a wide mouth glass jar with a tight-fitting lid. Seal and place in the water bath. Set the timer for 25 minutes.

• 

  Step 3

  When the timer goes off, remove the jar from the water bath. Shake well. Return to the water bath and set the timer for 50 minutes.

• Finishing Steps

• 

  Step 0

  When the timer goes off, remove the jar from thee water bath. Remove lid and process with an immersion blender until smooth, 3 to 4 minutes. (Alternatively, transfer sauce to a standard blender and blend until smooth.) Note: the sauce will look broken and lumpy before blending. Fear not, it will come together!

• Step 1

  Season to taste with white pepper and serve immediately.

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