Hollandaise is a classic sauce often feared by amateur cooks and chefs alike. Cooking sous vide revolutionises the process of making a Hollandaise because the sauce never reaches a high temperature so it cannot split which is the most common problem when making it conventionally. If you don’t have a siphon at home, use a hand blender to emulsify the sauce after cooking.
You can keep the Hollandaise warm for up to 1 hour in a water bath set to 60°C.
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