Sous Vide Hollandaise Sauce For Eggs Benedict and More


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We’ve eliminated the unnecessary worry over broken sauces with this easy sous vide hollandaise recipe. In just over an hour you will have a luscious lemony sauce that is perfect over classic Eggs Benedict or drizzled atop grilled asparagus.
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Perfect results in a few simple steps.

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


  • 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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149 F / 65 C Recipe Temp
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