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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
  • 30 ml heavy cream
  • 150 g butter
  • 1 g salt
  • 6 g pepper
  • 10 ml lemon juice
  • 50 ml white wine
  • 1 g nutmeg
  • 1 x bay leaf
  • 50 ml white port wine
  • 50 g egg yolks
  • 10 ml water
  • 20 ml champagne vinegar
  • 2 g juniper berries
  • 10 g Black Mamba (mountain cheese)

Ingredients:

  • 30 ml heavy cream
  • 150 g butter
  • 1 g salt
  • 6 g pepper
  • 10 ml lemon juice
  • 50 ml white wine
  • 1 g nutmeg
  • 1 x bay leaf
  • 50 ml white port wine
  • 50 g egg yolks
  • 10 ml water
  • 20 ml champagne vinegar
  • 2 g juniper berries
  • 10 g Black Mamba (mountain cheese)
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Preparation:

Bring the white wine, white port, champagne vinegar, bay leaf, 5 g pepper and juniper berries to the boil and then reduce to 40 ml. Beat the reduction together with the egg yolk to at least 72 °C, then stir in the cream, lemon juice, water, butter and Black Mamba. Season to taste with salt, pepper and nutmeg. 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 in a bain-marie or water bath.

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