Make creamy, buttery Sous Vide Hollandaise sauce easily using this sous vide cooking method. It’s the perfect decadent sauce to top an eggs benedict or your favorite steamed vegetables. This recipe is made with ghee making it perfect for a Whole30 reset!
When you think of hollandaise sauce, you probably imagine eggs benedict or some fancy dish that has it drizzled on top. Hollandaise sauce can seem a bit intimidating to make, but I promise it’s well worth it especially when cooked using your sous vide!
What is hollandaise sauce?
Hollandaise sauce, also called Dutch sauce, is a creamy sauce that’s made with egg yolks, melted butter and lemon juice. This sauce is popular when poured on top of eggs benedict or your favorite vegetables.
For this recipe, you’ll need eggs, ghee, lemon juice, mustard powder and some salt and pepper. Place all your ingredients in a jar and cook for a few minutes before blending into a creamy sauce and serving with your favorite foods.
Ingredients & Equipment
- Ghee – Is the buttery oil base to the sauce. Use your favorite ghee or make your own.
- Egg Yolks – Gives the sauce it’s creamy dense texture and thickness.
- Lemon Juice – Balances the rich flavors of the sauce by adding a pop of freshness and acidity.
- Mustard Powder – Helps to emulsify all the ingredients and gives a light tangy flavor.
- Salt & Pepper – Helps balance and enhance the flavors in the sauce.
- Immersion Circulator – I use my Anova Culinary Immersion Circulator and highly recommend it if you’re serious about sous vide cooking. It connects directly to your phone and can be controlled from the app.
- Immersion Blender – An immersion blender is the perfect way to emulsify this creamy sauce. Check out my favorite immersion blender.
- Glass Jars – You’ll need glass jars with a tight fitting lid in order to place into the water bath. I love using my Weck Jars!
How To Make Sous Vide Hollandaise Sauce
Prepare the water bath. Add water to the water bath or pot and set the immersion circulator to a temperature of 149F.
Prepare the sauce. Add all the ingredients to a jar and close the lid tightly so it’s fully sealed.
Sous vide & blend the sauce. Place the jar into the prepared water bath and let it cook for one and a half hours. Remove from the water bath with tongs and blend right in the jar using an immersion blender until smooth and creamy.
Sous Vide Hollandaise
- Immersion Circulator
- 1 Cup Ghee
- 6 Large egg yolks, beaten
- 2 Tbsp Lemon juice
- 1 tsp Mustard powder
- 1 tsp Salt
- 1 tsp Pepper
- Add water to the water bath or pot and set the immersion circulator to a temperature of 149F.
- Add all the ingredients to a jar and close the lid tightly so it’s fully sealed.
- Place the jar into the prepared water bath and let it cook for one and a half hours.
- Remove from the water bath with tongs and blend right in the jar using an immersion blender until smooth and creamy.
Don’t want black specs in your sauce from the pepper? Try making this recipe with white pepper. A super fancy touch!
Use high quality ingredients. Since there are such few ingredients in this sauce, it’s important to make sure you’re using high quality eggs and seasonings. My favorite eggs are the heritage breed from Happy Egg. A good quality salt like Redmond’s Real Salt works great, too!
Storing leftovers: Hollandaise sauce has a small shelflife of 2-3 days in the fridge, so you want to make sure you use it up quickly! Drizzle it on eggs, vegetables or your favorite salmon or chicken dishes.
What if my hollandaise is too thick?
If the sauce comes out too thick, you can add a bit of water to thin it out as necessary.
Can I add any flavor or seasonings?
Sure thing! Add some dried herbs or even a pinch of cayenne pepper to spice it up.
How do I reheat hollandaise sauce?
You can put it on the stovetop in a saucepan and gently heat until warmed through. Or you can use your sous vide and place it in a warm water bath until warmed to your liking.