Sous Vide Mustard Hollandaise With Perfect Eggs

This sous vide recipe is the perfect way to knock two cooks out with one water bath. The hollandaise and soft boiled eggs cook in the same bath to velvety perfection every time. The addition of pickled mustard seeds and a few spices make this lush and new hollandaise recipe from the old world.

Author

Zach Johnston

A self-described traveler, drinker, eater, writer, photographer, and adventurer, Zach knows when good food is on the horizon he'll turn to his Anova Sous Vide Precision Cooker to ensure it's perfectly done time after time.

Prep Time: 00:10

Recipe Time: 00:45

Temperature : 145F / 62.8C

Ingredients

• 4 Large Eggs
• 2 Medium Eggs
• 1 Stick of Unsalted Butter
• 1/2 Lemon
• Pinch of Smoked Paprika
• Pinch of Allspice
• Pinch of Nutmeg
• 2 tablespoons Chicken or Veg Stock
• 1 small teaspoon of Creamy Horseradish
• Dash of Apple Cider Vinegar
• Salt & Pepper to taste
• 1 large tablespoon of Pickled Mustard Seeds
• Flat Leaf Parsley
• For mash: 2 large Parsnips
• 4 large White Potatoes
• 1/2 Stick of Unsalted Butter
• 1/2 cup of Heavy Cream
• Olive Oil
• 1/2 cup Chicken or Veg Stock
• Salt & Pepper

Directions

1. Set your Anova Precision Cooker to 145F/62.5C.
2. Separate the large egg yolks and whites. Reserve the whites for later use in fridge or freezer.
3. Add the yolks, butter, lemon juice, spices, stock, horseradish, vinegar, and salt & pepper in a ziploc, vacuum seal bag, or jar. If using a bag, use a large measuring cup to prop up the bag.
4. Remove the air from the bag and place in the water bath along with the two medium eggs. Make sure to clip the bag to the edge so it doesn't disrupt your eggs. Set the timer for 45 minutes.

Blend The Hollandaise

1. Remove the bag and eggs from the water bath. Set the eggs aside and pour the contents of the bag into a cup for an immersion mixer or blender.
2. Blend the hollandaise until it's smooth and velvety. Add the mustard seeds and mix in until well dispersed in the hollandaise.
3. Peel the eggs and plate with mash and mustard hollandaise.
4. Garnish with fresh flat leaf parsely and cracked black pepper.

Parsnip and Potato Mash

1. Set Anova Precision Cooker to 194F/90C.
2. Peel and dice two large parsnips and 4 large white potatoes.
3. Add the potato and parsnip to a heavy duty bag along with salt, olive oil, and some veg stock.
4. Place the bag in the water bath for 1 hour after removing the air.
5. Remove the contents of the bag into a large pot. Add cream and butter and mash. Finish by whipping with a hand mixer.