Steamed Hollandaise Sauce

eggs benedict with Hollandaise sauce on top

Steamed Hollandaise Sauce

A classic Hollandaise sauce, made foolproof and easy with your steam oven. Buttery and rich, we’re going to make this Hollandaise by low-temp steaming the ingredients in a jar. Blending at the end creates the silky smooth texture that’s the hallmark of a perfect sauce.

Prep Time5

Cook Time30

Total Time35

Course: Marinades and Sauces

Cuisine: French

Keyword: hollandaise, sauce, sous vide

Servings:

Calories: 132kcal

Ingredients

1/2 cup unsalted butter cubed
4 egg yolks
2 tbsp lemon juice
1/2 tsp fine salt
2 tbsp water

US Customary - Metric

Instructions

Preheat your steam oven to Steam setting, 167°F/75°C (100% humidity).
Add all the ingredients to a pint (500ml) sized jar. Screw on the lid to just finger-tight, meaning only as far as you can screw it on with just your fingertips. Any tighter and you run the risk of the jar cracking once it heats up.
1/2 cup unsalted butter, 4 egg yolks, 2 tbsp lemon juice, 1/2 tsp fine salt, 2 tbsp water
When the oven is ready, add the jar and cook for 30 minutes.
At the end of cooking, remove lid from the jar and blend the contents with an immersion blender until smooth and thickened, about 2 minutes. Serve immediately or hold for later (see notes).

Notes

This makes about a cup of sauce, enough for 8 portions for dipping or pouring over a dish.
After blending you can keep the sauce warm, covered, in the steam oven, using the same settings you cooked it on. It should keep without splitting for around half an hour.
To make ahead of time, prepare the recipe as written, then refrigerate the lidded jar for up to 4 days. Reheat to the cooking temp for 30 minutes. You may need to blend again if the sauce has split while reheating.

Nutrition