Saffron Hollandaise
To generously top a two-egg portion of Eggs Benedict:
1/4 shallot (chopped)
4 tbsp vinegar
2 egg yolks
4 tbsp butter (melted & cooled)
2 tbsp water & pinch saffron (steep for 20 mins then remove threads)
1/2 tbsp lemon juice
salt & pepper
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, saffron liquid, 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.
Serve on top of roasted courgettes & a fried polenta cake.