SOUS VIDE HOLLANDAISE SAUCE FOR EGGS BENEDICT AND MORE
Steps:
- Set the Anova Sous Vide Precision Cooker to 149° F (65° C).
- Combine butter, egg yolks, lemon juice, salt, and mustard in a wide mouth glass jar with a tight-fitting lid. Seal and place in the water bath. Set the timer for 25 minutes.
- Step 3 When the timer goes off, remove the jar from the water bath. Shake well. Return to the water bath and set the timer for 50 minutes.
- When the timer goes off, remove the jar from thee water bath. Remove lid and process with an immersion blender until smooth, 3 to 4 minutes. (Alternatively, transfer sauce to a standard blender and blend until smooth.) Note: the sauce will look broken and lumpy before blending. Fear not, it will come together!
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Timotej Jendek
[email protected]Overall, I thought this recipe was just okay. The sauce was good, but not great.
Birbal Sah
[email protected]This recipe is too complicated. I prefer a simpler method for making Hollandaise sauce.
Famzy Da King
[email protected]I'm not sure what went wrong, but my sauce didn't turn out right. It was too thick and had a strange flavor.
Soorajkumar555 Soorajkumar555
[email protected]I love that this recipe uses a sous vide machine. It takes the guesswork out of making Hollandaise sauce.
Sheryar Afridi
[email protected]This recipe is a bit time-consuming, but it's worth it. The sauce is so smooth and flavorful.
Emmanuel Chego
[email protected]This sauce was delicious! I served it with eggs Benedict and it was the perfect complement. The flavor was rich and creamy, and it had a nice tang to it.
natsanet Fkir
[email protected]Finally, a Hollandaise sauce that doesn't break! I've tried so many recipes in the past, but they always end up curdling. This one is perfect.
Mustafa Xassa
[email protected]This recipe is life-changing. I've always avoided making Hollandaise sauce because I was intimidated by the process. But this sous vide method is foolproof. I'm never going back to the traditional stovetop method again.