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Hollandaise Sauce

The 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)

 

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Hollandaise Sauce
Both versions of this sauce are made to be as easy as possible. Adapted from Modernist Cuisine at Home.
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Cuisine French
Prep Time 15 minutes
Cook Time 30 minutes
Passive Time 30 minutes
Servings
cups
Ingredients
Cuisine French
Prep Time 15 minutes
Cook Time 30 minutes
Passive Time 30 minutes
Servings
cups
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Instructions
Prepare wine reduction
  1. Combine white wine, shallots, and vinegar in a pot. Simmer to a syrupy consistency.
  2. 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
  1. Preheat sous vide to 65 °C / 149 °F
  2. Transfer mixture to a small mason jar (example linked below) or into a ziploc bag, removing air from the bag using the displacement method.
  3. 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.
  4. Cook for 30 minutes.
  5. Remove jar from bath.
Finishing
  1. Add above mixture to a small bowl or blender. Mix in melted butter and lemon juice and blend until foamy.
Recipe Notes

This recipe contains affiliate links, which means that if you click on one of the product links, I’ll receive a small commission.  This is at no extra cost to you and helps us keep this blog running.  

Adapted from:

mini-mason jars: