Sous Vide Hollandaise Sauce
Emily Farris and Jeff Akin are Feed Me Creative — a culinary content studio in Kansas City's historic West Bottoms that specializes in recipe development, food styling, and photography. (We're also really good eaters!)
Ingredients for 6
1 cup dry white wine
3 tablespoons champagne vinegar
2 tablespoons minced shallots
2 sprigs fresh thyme
6 large egg yolks
1 cup unsalted butter, melted, warm
1 tablespoon freshly squeezed lemon juice
Set the Anova Sous Vide Precision Cooker to 145°F (62°C).
In a medium saucepan, bring the wine, vinegar, shallots, and thyme to a boil.
Reduce heat and simmer until the mixture is syrupy, about 10 minutes.
Strain the wine mixture through a fine-mesh strainer into a blender. Add the egg yolks and puree mixture until smooth and frothy, about 30 seconds.
Transfer to a large zipper lock bag and seal using the water immersion technique. Place in the water bath and set the timer for 30 minutes.
When the timer goes off, remove the bag from the water bath. Return the contents of the bag to the blender with the warm butter and lemon juice. Puree until smooth and frothy, about 30 seconds.
Season to taste with salt and pepper. Serve.