How to cook Hollandaise sauce sous vide

How to cook Hollandaise sauce sous vide

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.

  • 50ml of white wine vinegar
  • 30g of shallots, brunoised
  • 150g of butter
  • 85g of egg yolks
  • 50ml of water
  • 20ml of lemon juice
  • 1 pinch of salt
Preheat the water bath to 75°C
Place the vinegar and shallots in a small saucepan and reduce by half. Strain the liquid and leave to cool
Combine the butter, egg yolk, water, lemon juice, salt and reduction in a vacuum bag but do not seal it
Give the ingredients a good mix then place the open bag in the water bath. Use the water to push the air from the bag
Leave to cook for 30 minutes
Transfer the contents of the bag to a siphon and charge with two charges
Shake the syphon then turn it upside down to dispense


You can keep the Hollandaise warm for up to 1 hour in a water bath set to 60°C.


Try using different vinegars in the reduction; red wine and sherry vinegar work well if serving the Hollandaise with red meats as they have a stronger taste.

You can also flavour the sauce with tarragon for a Béarnaise sauce or try garlic, nutmeg or even cayenne pepper.

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