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eggs benedict topped with hollandaise sauce

Sous Vide Hollandaise

This sous vide hollandaise has perfect flavor and creamy consistency without all the fuss of traditional hollandaise.
Course Sauces
Cuisine French
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8 servings
Calories 132kcal



  • 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.


  1. Don't let it cook for longer than 2 hours for food safety purposes.
  2. Do not overtighten the jar or it can crack under pressure.
  3. If the jar floats, weight it down with a wet towel, a plate or sous vide sinker weights.
  4. 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.
  5. If you don't have an immersion blender, you can use a regular blender.


Serving: 2tablespoons | Calories: 132kcal | Carbohydrates: 1g | Protein: 2g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 128mg | Sodium: 241mg | Potassium: 19mg | Fiber: 0.03g | Sugar: 0.2g | Vitamin A: 500IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 0.3mg