Let’s get one thing straight. Eggs Benedict is probably my all-time favorite dish. Ask anyone who’s been on vacation with me and they’ll tell you I ordered it at least once on vacation but until recently, I was too intimidated to even attempt the notoriously tricky hollandaise sauce for myself. I remember watching Food Network obsessively as a teenager and constantly hearing the chefs talk about how difficult hollandaise was to make so it really never even occurred to me to try until this year. 

How do I make perfect hollandaise sauce? 

A precision cooker! If you love hollandaise sauce, I highly recommend buying a sous vide machine like my Anova Culinary precision cooker. When I read that sous vide was the EASIEST way to make hollandaise, I was absolutely sold. I’m not a gadget-per-dish kinda gal but You literally put all of the ingredients in a jar set in a water bath, turn the sous vide machine on, and after 90 minutes of relaxing and drinking coffee, your sauce is magically cooked to perfection. All you have to do is blend it up!

Can I make this without a sous vide machine?

Yes. Technically, you could simmer water on the stove for the water bath and it would work but the precision cooker keeps the water at the exact right temperature for you the entire duration of cooking. So yes, but you’ll want to have a thermometer in there to make sure the water temperature holds at a steady 147.5 degrees the whole time!

You’re going to panic at first when you see the finished jar. You’ll think, this didn’t work! But trust me. Blend it up after it’s cooked and it becomes perfect hollandaise sauce just like magic. I love my immersion blender for this but you could easily do it in a blender. 

What do I serve hollandaise with? 

This sauce is best known for Eggs Benedict (learn how to perfectly poach eggs here) and over asparagus.

Can I reheat hollandaise sauce?

Actually, yes! I had great success reheating this sauce in the microwave for about twenty seconds at 20% power. It didn’t separate at all and tasted exactly the same as the day I made it!

Hollandaise Sauce
4 large egg yolks
1 stick unsalted butter, melted
1/4 cup water
1 Tbsp lemon juice
1 Tbsp apple cider vinegar
1/2 tsp salt

1. Preheat Anova precision cooker to 147.5 degrees Fahrenheit. 
2. Add egg yolks, melted and cooled butter, water, lemon juice, apple cider vinegar, and salt to a mason jar. Tighten the lid and shake well. Place jar in water bath. Cook at 147.5 degrees for 90 minutes.
3. Remove jar from water bath and blend hollandaise with an immersion blender* until smooth. Perfect for eggs benedict!

*If you don’t have an immersion blender, pour it in a standard blender and blend until smooth.

Happy blending,