Wolfgang Puck BSV00010 Use And Care Manual page 9

Tender Asparagus
2 Servings
INGREDIENTS
1 pound fresh asparagus, trimmed
2 tablespoon unsalted butter
Kosher salt and fresh pepper to taste
METHOD
1. Use your Immersion Circulator with your cookware or cooking vessel
according to the operation instructions on page 8. Fill with
appropriate amount of water.
2. Set temperature to 180°F.
3. Place all ingredients in a zipper top bag, remove air, and seal bag.
4. When water comes reaches 180°F, place bag in stockpot.
5. Cook for 30 minutes.
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Foolproof Hollandaise Sauce
Makes 1 1/2 cups
INGREDIENTS
2/3 cup dry white wine
2 tablespoons champagne vinegar
2 tablespoons chopped shallots
1 small sprig fresh thyme
Kosher salt and fresh pepper to taste
6 large egg yolks
The zest from 1 lemon
2 tablespoons fresh lemon juice
1 cup unsalted butter, melted
METHOD
1. Use your Immersion Circulator with your cookware or cooking
vessel according to the operation instructions on page 8. Fill with
appropriate amount of water.
2. Set temperature to 145°F. and while water heats, in a small saucepan
set over high heat reduce the wine, vinegar, shallot and thyme for
5-6 minutes or until syrupy, transfer to a blender and add remaining
ingredients.
3. Blend until smooth and then strain mixture.
4. Pour mixture into a quart size zipper top bag and seal using the
water displacement method to remove all air (see page 10).
5. When water comes to temperature, place bag in stockpot making
sure it remains fully submerged in water.
6. Cook for 30 minutes.
7. Shake bag gently, snip a corner and serve immediately as desired.
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