Hollandaise Sauce
Classic Hollandaise Sauce made with Sous Vide, guaranteed not to split
Equipment
Ingredients
- 4 Egg Yolk
- 150 grams Butter
- 30 ml Lemon Juice
- 15 ml Water
Notes
Bearnaise
Reduction
90 ml White Wine Vinegar
90 ml Dry white wine
1 SHALLOT SLICED THINLY
~ 1 gram dried tarragon Simmer and reduce by half
Fine Strain into Butter and eggs 4 Egg yolks
150 Grams Unsalted Butter Good sprinkle of tarragon to finish
Melt and blend Sous Vide 79c for 45 mins
~ 1 gram dried tarragon Simmer and reduce by half
Fine Strain into Butter and eggs 4 Egg yolks
150 Grams Unsalted Butter Good sprinkle of tarragon to finish
Melt and blend Sous Vide 79c for 45 mins