Happy Hollandaise

Welcome back! For my latest cooking project I consulted Nathan Myrvold’s Modernist Cuisine at Home in order to make something that would use several modern cooking techniques. I decided on sous vide chicken and sous vide Hollandaise sauce made with the whipping siphon. Sous vide is literally “under vacuum” in French. It’s a technique where you vacuum seal food in a pouch and cook it at a low temperature for a long time in a water bath. The whipping siphon is basically a system used to mix a liquid with a gas, such CO2 or nitrous oxide. Think of a can of whipped cream.

Always use the best ingredients you can find. The Modernist cook uses a scale for precise measurements, much like a scientist.

The vacuum seal requires a firm hand press.

I use the Poly Science sous vide cooker. Set the temp and time and walk away.

 

Even liquids are measured with the scale. White wine, vinegar and shallots were simmered for a reduction to go in the Hollandaise sauce.

The precious reduction.

After sous vide cooking the Hollandaise sauce, it was then immersion blended with the precious reduction.

  

The sauce is poured into the whipping siphon and...

There it goes down the funnel!

Screw on the CO2 cartridge and shake.

The chicken was cooked 90 minutes in the sous vide bath at 140 degrees. The Hollandaise was then foamed out on the breast.

A little paprika, salt and pepper and the dish is ready to serve with rice and salad. The chicken breast was ultra tender and the rich, creamy sauce made it incredibly delicious. Next time we are having lobster with this sauce 😋

Happy Hollandaise and special thanks to Berlin for her brilliant photography!

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