Sauce Hollandaise

Ingredients for 2

• 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

• Step 1

  Set your Anova Sous Vide Precision Cooker to 65ºC / 149.0ºF

• Step 2

  Chop shallot and sauté lightly with bay leave and juniper berries. Add white wine and reduce to 30ml. Strain through sieve.

• Step 3

  Mix egg yolks, butter, salt and reduced wine in a vacuum bag.

• Step 4

  Sous Vide the mixture for 30 minutes at 65 Celsius.

• Step 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.

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