Sous Vide Hollandaise Sauce
About
Making Hollandaise Sauce is almost universally dreaded. The temperature and ingredient balancing requirements make the process daunting, and then comes the vigorous strain of whipping furiously so as to create the necessary emulsion. Sous vide can relieve a lot of the anxiety incumbent in this classic sauce, giving us more time to enjoy it!
Ingredients
2 egg yolks.
1.5 sticks of COLD butter. 6 oz/180 g, DO NOT MELT.
2 tablespoons/30ml lemon juice.
pinch of salt, with the option of modifying later.
Equipment needed:
SV device, vessel, and rack.
Ziploc quart bag.
Stick blender.
Tall beverage glass, 16 oz/480 ml.
Instructions
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..