Hollandaise Sauce
Classic Hollandaise Sauce made with Sous Vide, guaranteed not to split
Prep Time 5 minutes mins
Cook Time 1 hour hr 30 minutes mins
Course Sauce
Cuisine French
- 4 Egg Yolk
- 150 grams Butter
- 30 ml Lemon Juice
- 15 ml Water
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