Step 1

Preheat water to 167°F (75°C) using a sous vide immersion circulator.

Step 2

Combine the egg yolks, butter, water, lemon juice, salt, and cayenne (if using) in a ziplock bag.

Step 3

Once the water is ready, lower the bag into the water bath using the water displacement method to push the air out, seal, and clip the top at the edge of your cooking vessel. Don’t worry about mixing the ingredients at this stage, as that will come later. Set the timer for 30 minutes.

Step 4

Once the timer goes off, remove the hollandaise sauce from the water bath. If it looks separated and oily at this point, don’t panic. Transfer it to a blender or a food processor and blend at medium speed until it’s silky smooth.