Making any mother sauce (one of the 5 basic sauces in French cuisine) can be a daunting task as they can easily break (separate), causing much angst and disappointment in a cook. We’ve eliminated the unnecessary worry with this easy sous vide hollandaise sauce 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.
TIP: hollandaise sauce will begin to “break” as it cools, so make sure your sauce stays nice and warm. To fix a broken sauce, simply add a small amount of hot water to the sauce (a few sprinkles from the clean water bath will work perfectly!) and blend again until smooth.
Sous Vide Hollandaise Sauce
Yields about ¾ cup
- 1 tablespoon lemon juice
- 1 stick (8 tablespoons unsalted butter
- 3 large egg yolks, beaten well
- 1/2 teaspoon salt
- 1 generous pinch dry mustard
- White pepper to taste
- Set the Anova Sous Vide Precision Cooker to 149° F/65° C.
- Place all ingredients into a wide mouth glass jar and seal tightly with a lid or cap.
- Set the jar into the prepared water bath and cook for 25 minutes. Remove and shake jar well. Return to water and cook an additional 50 minutes.
- Carefully remove the jar from the water, remove lid, and process with an immersion blender (or blender) until smooth, about 3-4 minutes. Note: the sauce will look broken and lumpy before you blend it. Don’t worry, it will come together!
- Season to taste with white pepper and serve immediately.
Try substituting Chef Ming Tsai's guilt-free hollandaise with this classic and decadent version, along with his perfect Egg's Benedict recipe
A staple of cocktail hour, happy hour, and any hour you consider time to fix yourself a drink!