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Hollandaise, one of the five mother sauces of French cuisine, is a brunch classic. It is an egg-emulsified butter sauce that is similar to mayonnaise in many respects, but must be kept warm to keep the butter fluid. There are a lot of ways to make hollandaise; the most traditional preparations involve a lot of time and temperature-sensitive whisking, double boilers, and stress that could ruin your mellow Sunday brunch vibe. Fret not, we've got you covered with this easy sous vide hollandaise. We started by making a quick reduction with white wine vinegar and shallots, which we then combined with egg yolks, butter, water, lemon juice, and salt in a zipper-lock bag. The short 12-minute sous vide bath at 167°F is conveniently the same time and temperature that we use to cook our Soft-Poached Eggs. Eggs Benedict, anyone?
Ingredients
  • 3 tablespoons white wine vinegar
  • 1 large shallot, sliced thin
  • 10 tablespoons unsalted butter
  • 5 large egg yolks, lightly beaten
  • ¼ cup water
  • 2 teaspoons lemon juice
  • ½ teaspoon salt
  • subheading: Key Equipment:
  • Sous Vide Machines (Immersion Circulators)
Note: Ingredients may have been altered from the original.
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