Sous Vide Hollandaise Sauce
◷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 yolks(large egg yolks, lightly beaten)5 pcs
Water(¼ cup)50 ml
Lemon juice(2 tsp)10 g
Salt3 g
Instructions
1
Heat the water in the sous vide to 75°C.
2
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.
3
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.
4
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.
5
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