This has probably been done before. I have a stand that clips on the bottom of my Anova so you can use it in a regular pot. Yesterday, I made Hollandaise Sauce and I put it in my N2O (normally for whipped cream) canister. The issue normally was that it was difficult to keep at a serving temperature. You can hold it for 90 minutes at between 140 and 145 degrees F. So, I set the sous vide at 144F and put the canister in the water bath.
Note that this is not a double walled canister. I don't think it would work well if it was.
The Hollandaise Sauce is easy. It is whisked egg yolks then adding melted butter, juice of half a lemon, and whatever spices you want. I use 3 egg yolks, a stick and a half of butter, a pinch of salt, two twists of pepper, and some Cayenne pepper. If you want it to taste more lemony, you can add lemon zest. I don't use dijon mustard but many do. I only use dijon when I make it for lamb. My trick to avoid scrambling the eggs is to use a large stainless steel bowl and drizzle the melted butter down the side while whisking to start. Once the yolks are tempered, I can drizzle the butter in directly.
Some people add a bit of chicken stock or water when using the whipped cream canister, but I think since I use regular butter instead of clarified butter, it hasn't been necessary for me. If you do want to use warm stock, it is about 1/3 of a cup for this amount of Hollandaise. You get 3-4 times the volume of Hollandaise when you use the N2O canister.
I used my sous vide eggs recipe to poach the eggs. I made ham steak in the sous vide at 140F for 2 hours, then did a quick sear. I cut to size and vacuum sealed the steaks again and held at 140F. This made serving easy, a biscuit in the toaster oven, 60 seconds for the poached egg to get to temp, pull out some ham, and a quick squeeze of the Hollandaise dispenser. My challenge in the past was timing the Hollandaise with everything else. I either had eggs and ham getting cold with warm Hollandaise or eggs and ham hot with a really thick Hollandaise that was sitting for 10 minutes. This method makes a very airy Hollandaise and takes timing out of the equation.
by ZookeepergameSea2012
13 Comments
**This is a generic reminder message under every image post**
Thank you for your picture post to r/sousvide. We want to remind everyone of Rule #5. Posts should be accompanied by something to foster discussion. A comment, a question, etc is encouraged.
If you’ve posted a picture of something you’ve prepared, please explain why in a comment so people can have some sort of conversation. Simply dropping a picture of food in the sub isn’t really fostering any discussion which is what we’re all aiming for.
Posts that are a picture with no discussion can and will be removed by the mods.
Thank you!!
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/sousvide) if you have any questions or concerns.*
This goes in my bookmarks, thank you. I hope I remember it the next time I want hollandaise. Shouldn’t be too long.
Just be sure to serve on a chrome plate.
What is a whipped cream canister and why is it helpful?
I’ll probably never do this myself but I’m pretty intrigued
If you have any n20 left over you can use it to get high too.
This is way simpler than you think.
Prepare your hollandaise base in a narrow cup, minus butter. Put whole butter in a microwave safe container and melt it. Leave it there. Prep the remaining breakfast. When everything is just about ready, nuke the butter to hot, and stream into the cup as you immersion blend. Taste and adjust, add to your siphon and charge it. It’ll be hot for a while, while you finish the rest. Then shake, test, and shoot. I do this for my boss every week, not even a problem.
>This has probably been done before.
I mean, yeah. This is pretty standard mise en place for any nice restaurant that serves hollandaise and has been since like 2012.
Still nice to see the home cook adopting it.
I do this too, but just with the hollandaise (or gravy) in sealed quart deli cups. I don’t want the sauce aerated, so 143° with the bath coming almost to the lip of the quart cups. I hold many sauces this way. Last time, though, I needed it to travel and stay warm. I poured it into a preheated vacuum bottle, normally used in coffee shops for milk/creamer. It stayed warm and un-congealed all through dinner. An old Alton Brown trick!
[deleted]
What weight butter is in a “stick”?
Actually original use if I’m correct. The “hot water bath” aspect of sous vide originated from hot holding in restaurant service with a bain marie. Then they vacuum sealed some food and chucked it under the pans of hot sauce, soup, etc. and found it cooked really well. Since then it’s just been experimenting with time and temps.
[deleted]