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This sous vide hollandaise is like no other hollandaise you've ever made before! Perfect flavor and consistency without all the fuss of traditional hollandaise.
Raise your hand if you are in love with hollandaise (as she wildly raises her hands in the air). Yeah, me too.
But the heating, and stirring, and all the fussiness of it is just not really my bag, baby.
But I'll tell you what is...dumping everything in a jar, twisting on the lid and throwing it in a water bath to cook while I lounge around sipping my coffee. You don't even have to stir it before putting it in.
Take it out when it's done, use an immersion blender right in the jar to blend it into the creamy deliciousness that hollandaise is.
Is this blender hollandaise we've been using good? Yes, of course. BUT...now that we have this sous vide hollandaise, can we ever really go back except in a super intense time crunch?
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Why This Recipe Works
The number one reason this recipe works is because it's so easy! No more guesswork or screwups resulting in broken sauces!
The water bath cooks the eggs to a safe temperature, without over cooking them. Then the immersion blender does all the heavy lifting of making it creamy and perfect.
Plus it can be stored for up to 5 days and just heated in the microwave to re-use.
A nice tang from the lemon juice and vinegar pairs perfect with the light smokiness of the paprika and ground mustard.
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What is Sous Vide?
Sous vide is basically a method of cooking using what is called an immersion circulator (i.e. the sous vide machine). This immersion circulator circulates water in a temperature controlled water bath at a certain temperature to perfectly cook your food every time.
Because the temperature doesn't change, and it keeps your meat (or dessert, veggies, etc.) at the same temperature, your risk of overcooking becomes very minimal.
To learn even more about sous vide cooking, head over and read "what is sous vide cooking and the benefits of sous vide cooking."
Seriously, sous vide cooking is absolutely amazing and I hope you take some time to check out all my sous vide recipes!
Ingredients
The full list of ingredients can be found in the recipe card at the bottom of the post.
Really, the ingredients for this are quite simple. You're going to get better hollandaise by using the freshest eggs you can get. We are lucky enough to have a regular supply of farm fresh eggs.
If you are not so lucky, place your eggs in a bowl of water and the ones that sink on the bottom on their sides are the freshest.
Always use fresh lemon juice! Is you are one of the holdouts that keeps that bottled crap in the fridge, throw it out, it does not taste like real lemon juice! (well, you can keep it for certain things like this chicken marinade, so maybe don't throw it out).
I use a smoked paprika in this, but honestly any kind of paprika works great. But please don't use the old jar that's been sitting in your pantry for 6 years.
I always use unsalted butter, but you can also use ghee (try this homemade ghee for even more delicious nuttiness).
Variations and Substitutions
While we love the good old classic version, these twists can be a lot of fun as well. Add any of these options to the jar before placing in the water bath:
- Add 1 teaspoon of horseradish or Dijon mustard to give it some kick ;
- Add 1-2 fresh (chopped) or roasted jalapenos to the jar along with 1-2 teaspoon of fresh cilantro;
- Add 1 tablespoon of Worcestershire sauce and ½ teaspoon garlic powder (or roasted garlic cloves);
- Use browned butter and 2 sprigs of fresh thyme;
- Use half an avocado and a tablespoon of lime juice;
- Add 1 chipotle pepper in adobo sauce for spice and smoke;
- Add 1 tablespoon of minced shallot or minced roasted garlic;
- Substitute cayenne pepper or chili flakes for the paprika.
Step By Step Instructions
Heat a sous vide water bath to 150F degrees.
Combine all the ingredients in a wide mouth 16 ounce (or larger) canning jar.
Place the lid on the jar "finger tight" and cook in the water bath for 30 minutes. **finger tight means you can screw the lid on barely with your fingertips until you feels the threads grab.
If the jar floats, weight it down with a wet towel, a plate or these sous vide sinker weights.
Remove with tongs (the jar will be hot) and let cool to the touch.
**Note - your sauce will look layered and broken at this point, but don't worry about that, we're going to fix it.
Remove the lid and use an immersion blender to blend the hollandaise right in the jar for 2-3 minutes, until thickened.
Serve immediately or store in the fridge for up to 5 days for later use.
Expert Tips
- Don't let it cook for longer than 2 hours for food safety purposes.
- Do not overtighten the jar or it can crack under pressure.
- If the jar floats, weight it down with a wet towel, a plate or sous vide sinker weights.
- You can also make this in a zip lock bag using the water displacement method if you do not have wide mouth mason jars. Just pour it in a bowl when done and use the immersion blender to blend it.
- If you don't have an immersion blender, you can use a regular blender.
How to Use Hollandaise
Hollandaise can be used for so much more than just breakfast (although we love it for breakfast too). Try it in these recipes:
- Sous vide salmon
- Air fryer breakfast potatoes
- Sous vide asparagus (or any asparagus recipes on the site)
- Sweet potato hash
- Roasted frozen broccoli
- Bagel breakfast sandwich
- Air fryer crab cakes
- Air fryer artichokes
- Air fryer mushrooms
- Basically on anything that would be good with a sauce....
How to Store/Reheat Hollandaise
You can store it right in the same jar you blended it in, covered, in the fridge for up to 5 days. Reheat for 30 seconds at a time in the microwave, stirring in between, until it is warmed.
If it has separated, use the immersion blender again to blend it until it is again creamy.
You can also freeze hollandaise - just pour it into an ice cube tray and freeze. Store in ziplock freezer bag, taking frozen cubes out as needed. Reheat per above instructions.
Frequently Asked Questions
You can reheat the hollandaise in your sous vide by placing it back in a 150F degree water bath for 10-15 minutes. You can also reheat over medium low on the stovetop, or in the microwave.
It is best to hold hollandaise at 150F degrees to keep bacteria from forming and also allow the butter to fully melt. Don't let it cook for longer than 2 hours for food safety purposes.
If hollandaise is heated above 150F degrees, the sauce can split. Be careful when reheating it that it does not get too hot.
If you love this recipe, please leave a star rating and a comment below and let us know your favorite thing about it. We'd also love to connect on Instagram! Follow us at @went_here_8_this for awesome recipes and all sorts of fun food stuff 🙂
Recipe
Sous Vide Hollandaise
Ingredients
- 4 egg yolks
- 1 tablespoon apple cider vinegar
- ½ teaspoon salt
- 2 tablespoons lemon juice
- ½ cup butter cut in pieces
- ⅛ teaspoon paprika
- ⅛ teaspoon ground mustard
- 1 tablespoon water
Instructions
- Heat a sous vide water bath to 150F degrees.
- Combine all the ingredients in a wide mouth 16 ounce (or larger) canning jar.
- Place the lid on the jar "finger tight" and cook in the water bath for 30 minutes.
- Remove with tongs (it will be hot) and let cool to the touch.
- Remove the lid and use an immersion blender to blend the hollandaise right in the jar for 2-3 minutes, until thickened.
- Serve immediately or store in the fridge for up to 5 days for later use.
Expert Tips:
- Don't let it cook for longer than 2 hours for food safety purposes.
- Do not overtighten the jar or it can crack under pressure.
- If the jar floats, weight it down with a wet towel, a plate or sous vide sinker weights.
- You can also make this in a zip lock bag using the water displacement method if you do not have wide mouth mason jars. Just pour it in a bowl when done and use the immersion blender to blend it.
- If you don't have an immersion blender, you can use a regular blender.
Nutrition
Freddie
It came out perfect!
Danielle
so happy to hear it!
Janelle
This was the best and easiest hollandaise I've ever made. Hands down. I was a little skeptical, but it came out thick and creamy and just the way I wanted it!
Danielle
That is so wonderful to hear. Thanks!