Hollandaise Sauce Sous Vide


Recipe idea courtesy of Allan McPherson, SousVide Supreme customer
Makes about 1 cup (240 ml)


  • 1 tablespoon (15 ml) freshly squeezed lemon juice
  • 1 stick (8 tablespoons/114 g) butter
  • 3 egg yolks (large), well-beaten
  • 1/2 teaspoon (2.5 ml) salt
  • 1 pinch (1 ml) dry mustard


  1. Fill the SousVide Supreme just below the FILL line and preheat to 149F/65C.
  2. Put all ingredients into a wide mouth (2 cup/pint/480 ml) glass, canning jar and cap tightly.
  3. Set the jar into the water bath and cook for 45 minutes to one hour, shaking the jar after 20 to 25 minutes.
  4. Carefully remove the jar from the water oven, open it, and process the (messy looking) contents until smooth, right in the jar with a stick blender.  (Alternatively, pour the contents into a blender and process until smooth.)
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