Sous vide instant hollandaise

Time

45 minutes total: 15 minutes attended, 30 minutes unattended

Difficulty

moderate

Special requirements

siphon, sous vide, vacuum sealer

Yield

340 g (servings 4 –5)

Ingredients

Weight

Volume

Procedure

White wine, dry

100 g

3⅖ fl oz

Shallots, finely minced

50 g

5 tbsp

White vinegar

35 g

7 tsp

Combine

Reduce to syrup-like consistency.

Strain.

Measure 20 g of wine reduction.

Egg yolks

72 g

4 large

Stock or water

20 g

4 tsp

Blend thoroughly with wine reduction A.

Vacuum seal.

Cook sous vide at 65°C / 149°F for 30 minutes.

Butter, unsalted, melted

225 g

1 cup

Blend into yolk mixture B until fully emulsified.

Salt

4 g

1 tsp

Malic acid

1 g

½ tsp

Season.

Transfer to 1 ℓ siphon.

Charge with two nitrous oxide cartridges.

Hold sihpon in 60°C / 140°F.

Nutrition

Serving size 85 g; calories 315.3 kcal, kilojoules 1318.8 kJ, protein 2.4 g, carbohydrates 0.9 g, sugar 0.3 g, fat 33.9 g, saturated fat 20.6 g, unsaturated fat 18.8 g, trans fat 1.2 g, fiber 0.1 g, cholesterol 212.6 mg,

Steps

Type dressing

Author bhsimon

Yield

Servings

–

Serving size 68–85 g

Serve	Per serve
Energy (kcal)	315.3
Energy (kJ)	1318.8
Protein (g)	2.4
Fat (g)	33.9
Carbs (g)	0.9
Sugars (g)	0.3
Fiber (g)	0.1
Sodium (mg)	275.6
Cholesterol (mg)	212.6

Full details