How to Make Hollandaise Sous Vide [Video] | The Tool Shed
How to Make Hollandaise Sous Vide
Making hollandaise is a daunting prospect for amateur cooks (and for many professional chefs!) as the sauce often splits when it is cooked at a high temperature. You can avoid this problem by cooking hollandaise sous vide. This method keeps the sauce at a constant low temperature, ensuring a perfect result every time. The recipe below uses a siphon to emulsify the sauce after cooking but, if you do not have access to one, you can use a hand blender instead.
- 50ml of white wine vinegar
- 30g of shallots, brunoised
- 150g of butter
- 85g of egg yolk
- 50ml of water
- 20ml of lemon juice
- pinch of salt
- Preheat the water bath to a temperature of 75⁰C.
- Stir the brunoised shallots into the white wine vinegar, then cook in a small saucepan until reduced by half.
- Place the butter, egg yolk, water, lemon juice and salt in ziplock bag, add the vinegar reduction and mix well.
- Carefully lower the ziplock bag into the water bath. Use the pressure from the water to force the air out of the bag. When all the air has escaped, seal and leave to cook for 30 minutes.
- If not serving immediately, you can keep the hollandaise sauce warm for up to 1 hour by leaving it in the water bath and reducing the temperature to 60⁰C.
- Pour the cooked mixture into a siphon container. Screw on the siphon lid, add two charges of gas and shake well.
- Holding the siphon upside down, dispense the hollandaise sauce.
If you would like to flavour the sauce, try adding different herbs and spices to the vinegar. Garlic, nutmeg and even cayenne pepper would all work well. Add tarragon to make a classic Béarnaise sauce.
You can also substitute other vinegars for the white wine vinegar. A hollandaise sauce made with red wine vinegar or sherry vinegar is a delicious accompaniment to a red meat dish.
Hollandaise sauce goes famously well with poached eggs. For a twist on the classic eggs Benedict, try Marcus Wareing’s Crab Benedict or Anna Hansen’s flavoursome Tea-smoked Alaska salmon with poached eggs, yuzu hollandaise, spinach and English muffin. Geoffrey Smeddle’s Feuillete of poached quails’ eggs with hollandaise sauce would make an elegant vegetarian starter.
Recipe courtesy of www.greatbritishchefs.com