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Herzlich Willkommen bei iSi Kulinarik!

Für Ihr Land stehen spezifische Inhalte & Produkte zur Verfügung. Um die digitale Welt von iSi zu entdecken, besuchen Sie bitte

auf iSi International bleiben

Welcome to iSi Culinary!

Specific content & products are available for your country. In order to discover the digital world of iSi, please visit

Stay on iSi International

Hollandaise Sauce

Hollandaise Sauce
  • 1 g sugar
  • 1 x egg(s)
  • 325 g butter
  • 1 g salt
  • 25 ml lemon juice
  • 50 ml white wine
  • 1 x bay leaf
  • 1 g cayenne pepper
  • 25 ml vegetable oil
  • 3 x crushed black peppercorns
  • 3 x egg yolks
  • 25 g chopped shallots

Ingredients:

  • 1 g sugar
  • 1 x egg(s)
  • 325 g butter
  • 1 g salt
  • 25 ml lemon juice
  • 50 ml white wine
  • 1 x bay leaf
  • 1 g cayenne pepper
  • 25 ml vegetable oil
  • 3 x crushed black peppercorns
  • 3 x egg yolks
  • 25 g chopped shallots
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Preparation:

Melt the butter in a pan, then filter through a cloth to clarify the butter. Sauté the shallots in vegetable oil until glazed, add the bay leaf and peppercorns and deglaze with white wine. Let simmer for approx. 3 minutes (to reduce). Whisk together the 3 x egg yolks, 1 x whole egg and the reduction in a metal bowl on a hot water bath (approx. 2-3 minutes). Stir the clarified butter (approx. 50 °C / 122 °F), at first drop by drop and then gradually, until an emulsion forms (a combination of egg and fat). Season with the spices. Pass through the iSi funnel & sieve directly into the 0.5 L iSi Whipper, screw on 1 iSi cream charger and shake vigorously. Keep the iSi Whipper warm at max. 75 °C / 165 °F in a bain-marie or in a water bath.

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