Hollandaise sauce is a classic French sauce known for its rich, creamy, and velvety texture. It is a staple in many traditional dishes, particularly in French cuisine and popular breakfast items like Eggs Benedict. The history of hollandaise sauce dates back to the 17th century when it was first mentioned in French cookbooks. It is believed to have originated in the French region of Normandy and later gained popularity throughout the country.
The flavor of hollandaise sauce is buttery, tangy, and slightly acidic, thanks to the combination of melted butter and lemon juice. The smooth and luxurious consistency of the sauce is achieved by the emulsification of egg yolks and butter, resulting in a velvety texture that coats your palate. The addition of a pinch of salt and a hint of cayenne pepper provides a subtle savory and spicy note, balancing out the richness of the sauce.
Hollandaise sauce is incredibly versatile and pairs well with a variety of dishes. It is most commonly served with poached eggs, creating the classic Eggs Benedict dish. The combination of a perfectly poached egg, a toasted English muffin, savory ham or smoked salmon, and a generous drizzle of hollandaise sauce creates a harmonious blend of flavors. The sauce can also be served with grilled or steamed vegetables, such as asparagus or artichokes, adding a luscious and decadent element to the dish. Additionally, hollandaise sauce complements seafood dishes like grilled fish or shrimp, enhancing their natural flavors.
The sous vide method provides a precise and foolproof way to make hollandaise sauce, ensuring consistent results every time. By cooking the sauce in a controlled water bath, the eggs are gently pasteurized, reducing any potential risks associated with consuming raw eggs. The sous vide technique also allows for easy temperature control, resulting in a smooth and creamy hollandaise sauce without the risk of overheating or curdling.
Overall, sous vide hollandaise sauce is a delightful and luxurious addition to any dish. Its rich flavor, velvety texture, and tangy undertones elevate a variety of meals, making them truly special. Whether enjoyed with poached eggs for a luxurious brunch or drizzled over grilled vegetables or seafood for an elegant dinner, sous vide hollandaise sauce is sure to impress and delight your taste buds.
Sous vide hollandaise sauce
Ingredients
- 3 large egg yolks
- 1 Tbsp lemon juice
- ½ Cup unsalted butter melted
- Salt to taste
- Cayenne pepper to taste
Instructions
- Preheat your sous vide water bath to 145°F (63°C).
- In a medium-sized bowl, whisk the egg yolks and lemon juice together until well combined.
- Slowly add the melted butter to the egg yolk mixture while whisking continuously. Make sure to add the butter in a steady stream to prevent the sauce from breaking.
- Season the hollandaise sauce with salt and cayenne pepper to taste. Whisk well to combine.
- Transfer the hollandaise sauce into mason jars, filling them no more than two-thirds full. Leave some headspace to allow for expansion during cooking.
- Place the lids on the mason jars, making sure they are securely tightened but not overly tight.
- Submerge the mason jars in the preheated sous vide water bath. Make sure they are fully submerged and not touching the sides or bottom of the container.
- Cook the hollandaise sauce in the water bath for 45 minutes to 1 hour. This will help pasteurize the eggs and thicken the sauce.
- After the cooking time is up, carefully remove the mason jars from the water bath using tongs or oven mitts. Take off the lids and let the sauce cool for a few minutes.
- Give the hollandaise sauce a good whisk to ensure it is smooth and well combined.
- Serve the sous vide hollandaise sauce immediately while warm. It pairs well with poached eggs, grilled vegetables, or seafood.
