Recipe No 92 dressing

Sous vide instant hollandaise

Time

Prep:

Total:

Difficulty
moderate
Yield
4–5 serves • 340 g
Special equipment
siphonsous videvacuum sealer
Metric Imperial

Processes

  • White wine, dry
    100 g
  • Shallots, finely minced
    50 g
  • White vinegar
    35 g
  1. 01
    Combine
  2. 02
    Reduce to syrup-like consistency.
  3. 03
    Strain.
  4. 04
    Measure 20 g / 0.71 oz of wine reduction.

  • Egg yolks (4 large)
    72 g
  • Stock or water (4 tsp)
    20 g
  1. 05
    Blend thoroughly with wine reduction .
  2. 06
    Vacuum seal.
  3. 07
    Cook sous vide at 65°C / 149°F for .

  • Butter, unsalted, melted (1 cup)
    225 g
  1. 08
    Blend into yolk mixture until fully emulsified.

  • Salt (1 tsp)
    4 g
  • Malic acid (½ tsp)
    1 g
  1. 09
    Season.
  2. 10
    Transfer to 1 ℓ siphon.
  3. 11
    Charge with two nitrous oxide cartridges.
  4. 12
    Hold sihpon in 60°C / 140°F.

Steps

Categorisation

Category
dressing
Meal
component
Cuisine
french
Diet
vegetarian