Hollandaise sauce with the Breville Polyscience Control Freak

Making hollandaise sauce has always been the test of a great chef – it’s the fine art of using the natural lecithin found in egg yolks to bind carefully clarified butter into a slightly tangy creamy delicious sauce. But this is process is very time consuming, and not everyone can be a chef, nor have the patients to create these traditional sauces. But this is where the Control Freak by Breville | Commercial is a game changer. This recipe break all of the rules of of hollandaise and is so easy to make too…

Hollandaise Control Freak style

For the vinegar reduction

All good hollandaise sauce is based on a good vinegar reduction, if you are going to make hollandaise on regular occasion make a batch of this so it is ready to go, it keeps well at room temperature for several weeks.

• 1/8 teaspoon Peppercorns, crushed
• 1/8 teaspoon Salt, (kosher preferred)
• 45 ml White Wine Vinegar
• 30 ml cold water

• Place salt, vinegar and crushed peppercorns into a sauce pan and reduce by 2/3. Remove from heat and add water. This should give you 40ml of finished reduction. strain out the peppercorns and we are ready to make hollandaise.

40 ml vinegar reduction from above
4 egg yolks
250gm block of unsalted butter, cut in to cubes
A dash of lemon juice and salt to taste

This is where we break all of the rules of hollandaise making.

Place a small induction ready saucepan on the Control Freak, push the silicon probe holder onto the side of the pot. Plug the probe in to the Control freak and slide it in to place on the side of the pot. Place the egg yolks and vinegar reduction in the pot and whisk together, now throw in all of the butter. Push the intensity button on your Control Freak twice to adjust it to medium and set the temperature to 75°C, press the probe button once and set to Probe control.

Now just stir gently with your whisk until your hollandaise come together as the lightest fluffiest hollandaise you have ever made. once you are happy with your sauce turn the temperature down to 68°C to hold the hollandaise until you are ready to spoon it over your poached eggs. Adjust the seasoning at this stage with your lemon juice and salt.

Here is Dave from Polyscience taking us through his slightly different version

Thanks to my friends at Sous Vide Australia the supplier of the Control Freak, Polyscience & Henkelman for this recipe. 

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