Ingredients for 2
2 egg yolks
150ml dry white wine
1 shallot, finely chopped
1 bay leave
2 juniper berries
1-2 table spoons lemon juice
Set your Anova Sous Vide Precision Cooker to 149.0ºF / 65.0ºC.
Chop shallot and sauté lightly with bay leave and juniper berries. Add white wine and reduce to 30ml. Strain through sieve.
Mix egg yolks, butter, salt and reduced wine in a vacuum bag.
Sous Vide the mixture for 30 minutes at 65 Celsius.
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.