Easy Slow-Cooked Hollandaise Sauce

Carlene Thomas RDN
Carlene Thomas RDN
August 27, 2021
Perfect hollandaise sauce every time! The Anova Precision Oven’s sous vide mode cooks this sauce to a perfect temperature without curdling the eggs. Serve with your favorite brunch foods.
Prep Time
Cook Time
Easy Slow-Cooked Hollandaise Sauce
½ cup (8 Tbsp)
unsalted butter, melted and cooled to room temperature
3 large
egg yolks, at room temperature
1 Tbsp
fresh lemon juice
1 tsp
Dijon mustard
½ tsp
kosher salt
cayenne pepper
1 Tbsp
cold water
1.5 tsp
white wine vinegar

1. Preheat Oven

Sous Vide Mode: On
Steam: 100%
Temp: 165°F
Heat: Rear

2. Whisk

In a medium bowl, whisk together the butter and egg yolks.

3. Mix

Add the lemon juice, Dijon, salt, and cayenne. Whisk until smooth.

4. Transfer to Jar

Pour the egg mixture into a glass pint jar. Screw on the lid until just tight, then loosen a quarter turn. Place on a sheet pan.
Transfer to Jar

5. Cook

Transfer to the oven and cook for 45 minutes.
Sous Vide Mode: On
Steam: 100%
Temp: 165°F
Heat: Rear
00:45 Timer

6. Remove from Oven

When the sauce is finished, it will look broken. Don’t worry — it will become the sauce you know and love in the next step. If needed, transfer to a container that will accommodate an immersion blender. (If using a wide-mouth jar, you may not need to transfer.)
Remove from Oven

7. Blend

Add the cold water and vinegar. Blend with an immersion blender until smooth and pale yellow.

8. Serve

Drizzle over asparagus, eggs, or the dish of your choice. Serve.
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