Sous Vide Hollandaise
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!
- 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.