Sous Vide Hollandaise Sauce

Serves:
Serves 4-6.
Prep Time:
Cook Time:
Total Time:

Just a moment please...

Sous Vide Hollandaise Sauce
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Helpful Equipment:

sous vide cooker

Quit worrying about broken sauces during brunch! This Sous Vide method of making Hollandaise Sauce is fail-safe. This is about as close as guaranteed success in a recipe can come. A must try for Eggs Benedict Lovers!

Ingredients

1 tablespoon minced shallot
¼ cup apple cider vinegar
4 large egg yolks
8 tablespoons Land O Lakes® Unsalted Butter, melted
¼ cup water
1 tablespoon lemon juice
½ teaspoon salt

Directions

1) In a small sauce pan, combine shallot and apple cider vinegar. Bring to a simmer and simmer for 5 minutes then remove from heat and let cool. Measure out two tablespoons of the apple cider vinegar and add to a large mason jar.

2) Add egg yolks, melted (and cooled) unsalted butter, water, lemon juice, and salt to the jar. Tighten the lid and shake well.

3) Place jar in a sous vide water bath at 147 F˚. Cook for 90 minutes or up to three hours.

4) Remove jar when ready to serve and blend sauce with an immersion blender or transfer mixture to a standard blender and blend well to emulsify sauce.

5) Serve sauce generously over your eggs benedict recipes.

This delicious recipe was brought to you by Macheesmo. Read the full post at https://wp.me/pkSYO-gO7.