Sous Vide Hollandaise Sauce

Procedure:

Preheat your SV vessel to
165 F/74 C.

Clip a Ziploc quart bag to a rack…

Add 2 egg yolks, one lemon, and the butter

Squeeze the lemon through a strainer into the bag, and add the butter and a pinch of salt.

Make sure the level of water is lower than the top of the bag. If you do not have a rack, you can hang the opening of the bag over the edge of the container and hold in place with the lid.

Put the bag in the tank for 30 minutes.

Remove the bag and carefully stage the contents into the glass. The stick blender must fit all the way to the bottom of the glass.

The butter will be melted on top and the pasteurized egg yolks and lemon juice will be in the bottom.

PULSE, and watch as the egg on the bottom slowly pulls the butter down into it. DO NOT LIFT THE BLENDER UP. Keep pulsing and then TILT the blender slightly pull the remainder of the butter into the sauce. See a video demonstration here.

Yes! We Have It – Sous Vide Hollandaise

If there’s still a little butter on top you can stir it in with a spoon, Taste it. It’s going to be moderately hot–about 140 F/60 C. Do not allow it to goes below 120 F/52 C or above 165 F/74 C..

Trouble shooting:

The fact is, anxiety makes this sauce fail as often as anything else might.  But, there’s hope.  If your sauce separates while you’re blending it, do not discard it.  Set it aside, someplace warm, and in a few minutes the butter will all float to the top and everything else will settle to the bottom. Add ONE TABLESPOON/15 ml of hot water. Give it a moment to sink, and, then process again. Again, do not lift the stick blender up. Your result should be a very satisfying Sous Vide Hollandaise.

Norm King