he key is to prepare the sauce in two steps, using the sous vide to heat the egg yolk mixture separately and emulsify later. This avoids the disappointment of a broken sauce. Serve it with your perfect sous vide egg
for a delightful eggs benedict, over asparagus, or as a topping with salmon.
As seen in: 10 Days of Sous Vide: Using Sous Vide for Sauces and Condiments & Sous Vide Hollandaise (Day 8)
Both versions of this sauce are made to be as easy as possible. Adapted from Modernist Cuisine at Home.
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Prepare wine reduction
Combine white wine, shallots, and vinegar in a pot. Simmer to a syrupy consistency.
Strain and reserve about 8 tsp. of wine reduction. Whisk together eggs and stock/water. Add reduction. If not using sous vide, skip "for sous vide" instructions and go straight to "finishing"
For sous vide
Preheat sous vide to 65 °C / 149 °F
Transfer mixture to a small mason jar (example linked below) or into a ziploc bag, removing air from the bag using the displacement method.
If using a mason jar, tightened just tight enough to be sealed but loose enought that it can easily be opened with your fingertips. Overtightening could cause the jar to burst in the water bath from pressure.
Add above mixture to a small bowl or blender. Mix in melted butter and lemon juice and blend until foamy.
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