A Hollandaise can be quite a temperamental sauce, as some of you might have seen on MasterChef SA last night when I had to whisk and emulsify to save my skin. The flurry of activity on the screen was also testament to the fact that it is quite labour intensive.
It is very easy to overcook the eggs and split the sauce, or turn it into oily scrambled eggs. You could throw money at the problem and buy a Kenwood Titanium Cooking Chef which stirs and heats at the same time, and I must admit that this is as good an excuse as any to get it, or you could go the trusty sous vide route.
I recently, when I didn’t have the inclination to whisk, made breakfast for 9 people and served them Eggs Benedict with a slow poached sous vide egg, either smoked trout or prosciutto crudo and the lightest fluffiest sous vide hollandaise on top.
Here’s how to make the sauce:
Recipe adapted from Modernist Cuisine at Home.