Sous Vide Hollandaise
This sous vide hollandaise has perfect flavor and creamy consistency without all the fuss of traditional hollandaise.
Servings: 8 servings
Calories: 132kcal
Equipment
- 1 16 ounce canning jar (wide mouth with lid)
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.
Notes
- 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
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