Hollandaise Sauce. Sous Vide Version Recipe.

Tools and Devices

• Sous Vide setup. I use Anova Sous Vide Cooker.
• iSi Siphon and 2  N2O cartridges.
• Sous Vide compatible zip bag large enough to fit necessary egg yolks.
• Blender.

Ingredients

• Dry wine - 100 gr
• Shallots - 50 gr
• White Wine Vinegar - 35 gr
• Egg Yolks - 4
• Broth or filtered water - 20 gr. (For steaks use beef broth,  use chicken broth for poultry)
• Butter - 230  gr
• Pinch of salt - to taste
• Pinch of pepper - to taste
• Few drops of lemon
• A small clove of garlic, minced

Method

• Preheat sous vide cooker to 65 C/149 F.
• Cut shallots into small pieces, mix with wine and vinegar and put on a medium fire until it becomes syrupy. (About 10-15 mins)
• Drain through a fine sieve or cheese cloth.
• Put 20 gr of the solution aside.
• Mix egg yolks, wine reduction and the broth or water and pour into a zip bag.
• Remove as much air as possible from the zip back and lock it.See how to do it the easy way here.
• Place the zipbag into the sous vide container. The bag has to be completely submerged.
• Cook in sous vide for 30 minutes.
• I usually cook Asparagus in the same container with this sauce. Vacuum pack with a bit of butter and quickly sear on a grill or skillet once it is done.
• While the sauce is cooking, melt the butter.
• Mix melted butter and cooked egg yolks using a very fast blender. I prefer NutriBullet or Vitamix but any other blender should be fine. I realize that mixing this way is a hack. A proper way to create this emulsion would be by manually mixing the butter slowly into the eggs while keeping the bowl on bain marie. But in the interest of time this shortcut would work.
• Add few drops of lemon juice.
• Add salt and pepper according to your taste.
• Serve or if you will be using iSi siphon follow below steps:
• Pour the sauce into the iSi siphon
• Charge one cartridge. Shake well for 30 secs.
• Repeat with another cartridge.
• Give another solid shake before each use and pour moving the nozzle at 90 degrees to the food surface.