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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 pot and filter through a straining cloth to drain the whey.

Slightly fry the shallot cubes with the vegetable oil, add the bay leaf and peppercorns and deglaze with white wine. Allow to reduce for approx. Allow to reduce for 3 minutes.

 

Beat the three egg yolks, a whole egg and the reduction with an egg whisk in a metal bowl on a hot water bath (approx. 2-3 minutes).

 

Stir in the clarified butter at approx. 50 °C, initially drop by drop and then gradually stir in until an emulsion (compound of egg and fat) is formed.

 

Season with the spices. Pass the mixture through the iSi Funnel & Sieve and pour into a 0.5 l iSi Whipper, screw on 1 iSi Cream Charger and shake vigorously. Keep the iSi device warm at max. 75 °C in the bain-marie or water bath.

 

Caution:Do not place the iSi Thermo Whip or iSi Thermo XPress Whip in the bain-marie or water bath.

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