Place your container on a heat protected surface and set your sous vide to 147 °F / 64 °C.

Once your sous vide come to temperature, place your open bag into the water and allow the pressure of the water to force the air out of the bag. Make sure the hollandaise ingredients are below the surface of the water and secure the sous vide/zip top bag to the side with a clip.

Cook for a minimum of 45 minutes but this can cook for up to two hours.

How to make the hollandaise creamy after sous vide cooking.

Once you have cooked your hollandaise ingredients, remove them from the water bath and pour into a wide bottom container. Dont freak out that your sauce is in layers. We are going to fix that right now.

Use an immersion blender to blend the hollandaise sauce. It will be velvety smooth! You can also use a blender or a food processor to do this if you dont have an immersion blender.