Sauce Hollandaise

Classic Sauce Hollandaise Recipe Ideally for white asparagus or eggs benedict

Author

Mattias Prange

Prep Time: 00:15

Recipe Time: 00:30

Temperature : 149F / 65C

Ingredients

• 2 egg yolks
• 150g butter
• 150ml dry white wine
• 1 shallot, finely chopped
• 1 bay leave
• 2 juniper berries
• 1-2 table spoons lemon juice
• Salt

Directions

1. Set your Anova Sous Vide Precision Cooker to 65ºC / 149.0ºF
2. Chop shallot and sauté lightly with bay leave and juniper berries. Add white wine and reduce to 30ml. Strain through sieve.
3. Mix egg yolks, butter, salt and reduced wine in a vacuum bag.
4. Sous Vide the mixture for 30 minutes at 65 Celsius.
5. Put the mixture into a siphon and add the lemon juice. Shake thoroughly and serve directly on plate. If there is no Isi whip/siphon at hand, just blend the ingredients.

Finishing Steps