Sous Vide Hollandaise Sauce

Name: Sous Vide Hollandaise Sauce
Total time: 30 min
Yield: 6
Ingredients: 40 ml White wine vinegar; 30 g Shallot; 150 g Butter; 5 pcs Egg yolk; 50 ml Water; 10 g Lemon juice; 3 g Salt

30 minutes

Hollandaise is a classic of French cuisine and restaurant breakfasts. The traditional method requires precise temperature control and constant whisking. Sous vide at 75°C solves all the difficulties: the sauce comes out silky and stable.

Ingredients

6 servings

White wine vinegar(white wine vinegar, 3 tbsp)40 ml

Shallot(1 large shallot, thinly sliced)30 g

Butter(unsalted butter)150 g

Egg yolk(large egg yolks, lightly beaten)5 pcs

Water(¼ cup)50 ml

Lemon juice(2 tsp)10 g

Salt3 g

Instructions

Heat the water in the sous vide to 75°C.

In a small saucepan, combine the vinegar and shallot and bring to a boil. Cook until the vinegar reduces by half (~1 minute). Strain through a fine sieve, pressing the shallot well. Discard the shallot.

Combine the vinegar, butter, egg yolks, water, lemon juice, and salt in a zip-lock bag. Seal, removing as much air as possible. Carefully submerge completely in the water bath.

Cook for 15–18 minutes if the ingredients are at room temperature, or 25–30 minutes if everything is straight from the refrigerator or you are making a larger batch. Do not cook longer.

Transfer to a blender and blend until smooth, about 1 minute. Serve immediately.

Sous Vide Parameters

Temperature

75°C

Room temperature

15–18 minutes

From the refrigerator

25–30 minutes

Important

Blend

After sous vide, blend for ~1 minute until smooth

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