Sous Vide Hollandaise

Name: Sous Vide Hollandaise
Yield: Makes 1⅓ cups
Cuisine: French
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

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French

Sauces

A cookbook recipe exclusively for All-Access members from Sous Vide for Everybody

SERVESMakes 1⅓ cups

TIMESous vide: 12 to 30 minutes; active cooking time: 25 minutes

Sous Vide Temperature167°F/75°C

A cookbook recipe exclusively for All-Access members from Sous Vide for Everybody

WHY THIS RECIPE WORKS

Hollandaise, one of the five mother sauces of French cuisine, is a brunch classic—and it can be a mother to make. It is an egg-emulsified butter sauce that is similar to mayonnaise in many respects, but must be kept warm to keep the butter ...

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