DOCUMENT

80 Ingredients Preparation Serves 4 | Preparation time: 40 minutes 3 medium eggs 250 g cream 1 tsp. salt 2 tbsp. white wine 1 tsp. mustard, medium-hot Sugar Pepper, black Accessories: Vacuum sealing bags Hand-held blender Rack Beat the eggs thoroughly together with the cream and salt. Place the mixture in the vacuum sealing bag and vacuum seal using the settings indicated. Place the vacuum sealing bag in the oven on the rack and cook using the settings indicated. Mix the white wine with the mustard in a pan and reduce by half. Remove the vacuum sealing bag and knead vigorously before opening it to get rid of any lumps; then beat the mixture in a high- sided container together with the white wine reduction. Season with sugar and pepper to taste. Settings Vacuuming Vacuum level: Cooking Oven functions: Sous-vide Temperature: 76 °C Programme duration: 30 minutes Shelf level: 2 Hollandaise-style sauce Useful tip You can flavour the hollandaise- style sauce to taste with herbs or tomato paste. Serve with asparagus and other vegetables.