Sous-vide Hollandaise Sauce
Very convenient in combination with sous-vide cooked soft boiled or poached eggs.
Servings: 2
Equipment
- Sous-vide Immersion Circulator and Hot Water Container
- Vacuum-sealer and bag
- Small sauce pan
- Blender (a stick mixer, mixer, or food processor work, though not as well)
Ingredients
Vinegar Reduction
- 40 g Champagne vinegar
- 25 g Shallots Finely minced
Sauce Base
- 150 g Unsalted butter
- 85 g Egg yolks (one egg yolk)
- 60 g Water
- 20 g Lemon juice
- 3 g Koserhing salt
Instructions
- Preheat water bath by setting sous-vide immersion circulator 167°F/75°C.
- Combine vinegar and shallots in a small pot.Over high heat, reduce liquid by half.(Optional) Strain to remove shallot (I like having the minced shallots in there).Reserve the reduction.
- Vacuum-seal the butter, yolk, water, lemon juice, vinegar reduction, into a plastic bag.
- Pour the contents of the bag into a blender, and blend until smooth. This step helps make a nice, silky hollandaise. You can skip it, but your sauce may come out a little lumpy. (It’ll still be tasty!)
- Pour sauce into a one-liter whipping siphon.Charge siphon with N2O or CO2 cartridge.
- To hold, put it in a container, or the siphon if used, in water 149-158°F /65-70°C (outside this range, the emulsion can break and separate).
- Dispense from siphon.