Hollandaise Sauce with Sous Vide

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Hollandaise (Dutch) sauce is a simple but very tasty condiment which has been used in French cooking for hundreds of years. It is a combination of egg yolks with lemon juice and butter – all three ingredients working together to produce a beautiful flavor. Hollandaise has been a staple sauce in french ‘High cooking’ restaurants since its creation, and it is still used widely today.

We will show you how to make a creamy and dreamy Hollandaise sauce – the perfect companion to eggs Benedict. Use the Avalon Bay Sous Vide Circulator or the Avalon Bay Sous Vide Water Oven for both!

Ingredients:

  • 2 egg yolks
  • 2 tsp lemon juice
  • 2 tsp water
  • 1 stick salted butter (1/4 in. slices)
  • Pinch of salt
  • Pinch of black pepper
  • 1 fine strainer

Preparation:

  1. Whisk the egg yolks together
  2. Set up your sous vide station and set to 167°F
  3. While your sous vide station is heating up, add the egg yolks, lemon juice, water, slices of butter, salt, and pepper into a 1 quart-sized plastic storage bag and remove as much air as possible
  4. Once it has reached 167°F, place your hollandaise mix into the sous vide water inside the bag for 13 minutes 30 seconds
  5. Take the Hollandaise mixture out and pour into a bowl about 3 times the size of the first
  6. Whisk the mixture until it has fully come together (about 1 minute)
  7. Pour the mixture through the strainer into another bowl and whisk again until it comes together again
  8. Serve (Recommended with the eggs benedict recipe)
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