Been experimenting with hollandaise based sauces as making a fresh Béarnaise whilst cooking steaks is an extra stress / hassle I could do without.
I really dislike the store bought hollandaise style sauces, so figured that my Anova tools should be able to save the day.
I have published the method and it works great, is easy to work into the timing of cooking a steak.
It also keeps in the fridge for a day or so and freezes well too.
Thought I would share it as it is really great and tastes so much better than the jars.
Same technique can be used for plain hollandaise, just don’t use the garlic or tarragon.