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.
Servings: 16 tablespoons
Calories: 20kcal
Equipment
- Sous Vide Weights
Ingredients
- 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
- ⅛ teaspoon1 teaspoon pepper
Instructions
- 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.
Nutrition
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