Sous Vide Hollandaise

If you’re looking for a foolproof way to make hollandaise sauce, look no further than Sous Vide Hollandaise. This method results in a creamy, buttery sauce that’s perfect for topping eggs benedict or your favorite steamed vegetables. Plus, it’s easy to reheat if you have leftovers.

hollandaise sauce on asparagus

Can you make hollandaise sauce with sous vide? Yes, hollandaise sauce can easily be made using the sous vide method of cooking in just a few easy steps!

Hollandaise sauce is a rich, creamy egg yolk sauce made with egg yolks, butter, and lemon juice. It’s often served over eggs benedict or asparagus.

Making sous vide the traditional way involves whisking the egg yolks and butter over a double boiler until thickened. This can be tricky to get right and often results in a broken sauce.

The sous vide method is the best for making hollandaise is much easier and foolproof. The egg yolks and butter are combined in a mason jar or Weck jar and sealed.

The jar is then placed in a water bath and cooked sous vide until thick and creamy. This results in a sauce that is rich, smooth, and perfect every time!

💧Why make hollandaise sauce in the sous vide?

  • It’s foolproof. The sous vide method takes the guesswork out of making hollandaise sauce.
  • It’s easy. There is no need to stand over a double boiler whisking the sauce.
  • It’s hands-off. Once the hollandaise sauce is in the sous vide, you can walk away and do other things while it cooks.
  • It’s consistent. You will get perfect results every time you make sous vide hollandaise sauce.
  • Keto, Whole30, and Paleo. This sauce is one of the best ways to enjoy a keto lifestyle or Whole30 reset

🥚Ingredients & Tools


  • Butter or Ghee – The purpose of butter in this recipe is to add flavor and richness. I recommend using grass-fed butter for the best flavor. You can also use ghee, which is a clarified form of butter that is allowed on the Whole30 program.
  • Egg Yolks – Add richness and body to the sauce.
  • Lemon Juice – For acidity and brightness. You can also use white wine vinegar.
  • Mustard Powder – Gives this sauce a tangy flavor profile that compliments the rest of the ingredients.
  • Salt & Pepper – Helps balance and enhance the flavors in the sauce. 


  • Immersion Circulator – The best immersion circulator is by Anova because it’s top-of-the-line quality and has a great app that connects with your phone. You can also use a budget-friendly brand such as the SAKI or InkBird brand.
  • Mason Jars – This recipe is cooked in a heat-safe sealed jar. You can also use Weck Jars.
  • Large Pot or Sous Vide Container – If you’re cooking a lot with the sous vide, it’s helpful to have a container that’s perfectly sized to hold the immersion circulator and the food its cooking. Otherwise, you can use a large pot or heat-safe container.
  • Sous Vide Clips or Sous Vide Weights – These accessories are made to keep the food submerged in the water while it cooks to make sure it cooks evenly. You can purchase these or use a heavy kitchen utensil and binder clips.

🧈How To Make Sous Vide Hollandaise Sauce

1️⃣Prepare the water bath: Add water to the water bath or pot and set the immersion circulator to a temperature of 150F.

2️⃣Prepare the sauce: Add all the ingredients to a jar and close the lid tightly so it’s fully sealed. 

3️⃣Sous vide the sauce: Place the jar into the prepared water bath and let it cook for one hour.

4️⃣Blend and serve: Remove from the water bath with tongs and blend right in the jar using an immersion blender until smooth and creamy. 

🐟Variations & Serving Suggestions

  • Add other seasonings to the mix including cayenne pepper, ranch seasoning mix, paprika, or chili flakes for a bit of heat.
  • Stir in freshly chopped herbs including tarragon, chives, or parsley for a bit of flavor.
  • Enjoy drizzled on top of a freshly cooked fillet of salmon or other fish including tuna, swordfish, and halibut.
  • Use as a dipping sauce for raw vegetables or as a condiment on a burger or sandwich in place of mayo or ketchup.
  • Serve it for breakfast with poached eggs and avocado or on top of eggs benedict.
  • It’s also great with cooked asparagus, sous vide green beans, or any other vegetable.
  • Use it as a sauce for chicken, shrimp, or sous vide steak.

🧊Storage & Reheating

Reheating: To reheat your hollandaise sauce in the sous vide, simply place the jar back into the water bath for 10-15 minutes. You can also reheat in a saucepan over low heat, whisking constantly until warm.

Storage: Store hollandaise sauce in a sealed jar or container in the fridge for up to five days. 

Freezing: Hollandaise sauce can be frozen for up to two months. Let thaw in the fridge overnight before reheating.


What temperature should hollandaise sauce be served?

Hollandaise sauce is best served warm. If it’s too cold, it will be thick and difficult to pour. If it’s too hot, it may break and become runny. The correct temperature to serve hollandaise sauce is between 140-160F.

How can I tell if hollandaise sauce has gone bad?

Hollandaise sauce is made with eggs and butter which can both spoil quickly. If the sauce has a sour smell or changes color, it has gone bad and should be discarded.

How do you sous vide eggs for eggs Benedict?

To sous vide eggs for eggs Benedict set the immersion circulator to a temperature of 145F and cook for 30 minutes. Remove from the water bath and carefully crack each egg into an individual cup or ramekin. Place the cups back into the water bath and cook for an additional 5-8 minutes until the whites are firm and the yolks are cooked to your liking.

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hollandaise sauce on asparagus

Sous Vide Hollandaise Sauce

If you're looking for a foolproof way to make hollandaise sauce, look no further than Sous Vide Hollandaise. This method results in a creamy, buttery sauce that's perfect for topping eggs benedict or your favorite steamed vegetables. Plus, it's easy to reheat if you have leftovers.
5 from 1 vote
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 1 hour
Servings: 16 tablespoons
Calories: 20kcal


  • ½ cup butter 1 stick
  • 4 egg yolks beaten
  • 2 tablespoons lemon juice freshly squeezed
  • 2 tablespoons water filtered
  • ½ teaspoon mustard powder
  • ½ teaspoon1 teaspoon salt
  • teaspoon1 teaspoon pepper


  • Fill a water bath container or large pot with water. Set the immersion circulator to 150° F.
  • Combine ghee, beaten egg yolks, lemon juice, mustard powder, salt, water, and pepper in a wide mouth glass jar with a tight-fitting lid. Seal and place in the water bath once it comes to temperature.
  • Set the timer for one hour.
  • Once cooked, remove the jar from the water bath. Remove the lid and blend with an immersion blender until smooth and creamy.


Calories: 20kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 49mg | Sodium: 10mg | Potassium: 17mg | Fiber: 1g | Sugar: 1g | Vitamin A: 77IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg

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