Sauce Hollandaise

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Recipe Temp 149 F / 65 C
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Classic Sauce Hollandaise Recipe Ideally for white asparagus or eggs benedict

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


  • Step 1

    Set your Anova Sous Vide Precision Cooker to 149.0ºF / 65.0ºC.

  • 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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149 F / 65 C Recipe Temp
Recipe Time
Prep Time