Chilli and Honey Hollandaise

a new variation of the classic sauce

Chilli and Honey Hollandaise

A variation of the classic hollandaise sauce - surprising taste and, with the iSi system, significantly fewer calories!

  • 1 × egg(s)
  • 3 × yolk(s)
  • 1 g salt
  • 1 g pepper
  • 60 ml white wine
  • 40 ml Chicken stock
  • 0.5 × onion(s)
  • 2 g chili powder
  • 1 × bay leaf
  • 30 g honey
  • 0.5 × lemon(s)
  • 125 g clarified butter
  • 2 × peppercorns


Bring the butter to the boil in a cooking pot for approx. 5 minutes and skim the foam.

For the reduction, dice the onion and cook in the white wine with the peppercorns and the bay leaf and reduce for approx. 3 minutes. Beat the eggs with 4 tbsp. of lukewarm reduction and the hand-warm butter in a bowl.

Add honey and chilli and season with salt, white pepper and lemon juice. Add the stock. Pass the mixture through the iSi Funnel & Sieve directly into a 0.5 l iSi Whipper. Screw on 1 iSi Cream Charger and shake vigorously. Keep the iSi Whipper warm at a constant temperature of max. 75 °C in a bain-marie or water bath.

CAUTION: The mixture must be steamed and heated in a bowl for use in the iSi Thermo Whip and iSi Thermo XPress Whip. Do not place the iSi Thermo Whip or iSi Thermo XPress Whip in the bain-marie or water bath!


The sauce can be reheated in the iSi Gourmet Whip without coagulation in the bain-marie or water bath at max. 75 ° C.

Double the ingredients for a 1 l iSi Whipper. Screw on 2 iSi Cream Chargers, one after the other. Shake vigorously after attaching each Charger. Halve the ingredients if using a 0.25 l iSi Whipper.

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