Hollandaise
Not only can you poach your eggs at the same temperature but you can also hold the hollandaise until the moment you are serving. It is foolproof & allows for some creativity.
Set your sous vide to 147°F/ 63.8°C
Boil the shallots & vinegar & reduce the liquid by half. Let it cool & remove shallots.
Add the vinegar reduction to a vacuum bag or jar with all the rest of the ingredients: yolks, butter, water, lemon juice, salt & pepper.
Use the ‘water immersion’ technique to lower your bag into the water. (Don’t try to vacuum seal it as the liquid will be sucked out & make a mess).
Sous Vide for 90 mins- but you can hold it in the water for up to 2 hours if you aren’t ready to serve yet. (Your poached eggs only need 45 mins so put them in after 45 mins- my recipe).
When you are ready to serve tip the contents into a blender or use a stick blender. Blend & serve.