How to cook Hollandaise sauce sous vide

How to cook Hollandaise sauce sous vide

Hollandaise is a classic sauce often feared by amateur cooks and chefs alike. Cooking sous vide revolutionises the process of making a Hollandaise because the sauce never reaches a high temperature so it cannot split which is the most common problem when making it conventionally. If you don’t have a siphon at home, use a hand blender to emulsify the sauce after cooking.

Ingredients

1
Preheat the water bath to 75°C
2
Place the vinegar and shallots in a small saucepan and reduce by half. Strain the liquid and leave to cool
3
Combine the butter, egg yolk, water, lemon juice, salt and reduction in a vacuum bag but do not seal it
4
Give the ingredients a good mix then place the open bag in the water bath. Use the water to push the air from the bag
5
Leave to cook for 30 minutes
6
Transfer the contents of the bag to a siphon and charge with two charges
7
Shake the syphon then turn it upside down to dispense

Tip

You can keep the Hollandaise warm for up to 1 hour in a water bath set to 60°C.

Variations

Try using different vinegars in the reduction; red wine and sherry vinegar work well if serving the Hollandaise with red meats as they have a stronger taste.

You can also flavour the sauce with tarragon for a Béarnaise sauce or try garlic, nutmeg or even cayenne pepper.