The Hollandaise Sauce -=- Yes.....It did not break!

Well I am pretty happy about this one.
 I have completed the dreaded Hollandaise Sauce and I was blessed that it did not break. Although I will actually need to make it again and actually try to break it so I can learn to use the techniques to fix it but for now I am relishing in the Hollandaise high of doing it right.
 This is a quick sauce to make and it is A M A Z I N G on eggs and other dishes.
 I now do believe that life is not complete without a good Hollandaise sauce by your side. Hope you enjoy the video.

 

Ingrediants:
3 egg yolks
1 tablespoon water
1 tablespoon fresh lemon juice, if needed (or more)
6 -8 ounces very soft unsalted butter
1 dash cayenne pepper salt, to taste
fresh ground white pepper, to taste

Sous Vide Egg -=- 59 degree Egg

Well I am back.   I have 6 videos in the can and this will be the first for you to see.  I apologize in advance for the singing but it just hit me!!  I was totally Eggcited!

If you would like to build the sous vide cooker I built here are the instructions:
http://www.instructables.com/id/Sous-vide-cooker-for-less-than-40/

You will still need a vacuum sealer and older crockpot.

So what are these eggs like?   I think of them like delicious egg jelly.   I just spread it on some toast and eat away.   Although they would work great for any poached egg recipe.