- 1 g sugar
- 1 × egg(s)
- 3 × yolk(s)
- 325 g butter
- 1 g salt
- 25 ml lemon juice
- 25 g shallot(s)
- 1 × bay leaves
- 50 ml dry white wine
- 1 g cayenne pepper
- 25 ml vegetable oil
- 3 × crushed black peppercorns
- 800 g veal tenderloin
- 600 g green asparagus
Melt the butter in a pot and filter through a passing cloth to remove the whey.
Lightly braise the shallot cubes until glassy, add the bay leaf and peppercorns and deglaze with white wine. Allow to reduce for approx. 3 minutes. Foam up three egg yolks, an egg and the reduction using an egg whisk in a metal bowl over hot water (approx. 2 - 3 minutes).
Stir in the clarified butter at approx. 50 °C, first by drops, and then more, until an emulsion (compound of egg and fat) is formed. Season with spices.
Pour 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.
Asparagus and Veal Fillet
Fry the veal fillet on each side for 3 minutes and cook in the oven at 180 °C for 10 minutes.
Peel the bottom third of the green asparagus. Fill a pot with water and bring to the boil with sugar, salt and the juice of the lemon. Boil the asparagus for 5-10 minutes until al dente, strain and serve with the veal fillet and the hollandaise sauce.
Sauce can be served in the iSi Gourmet Whip without coagulation and reheated at max. 75 °C in the bain-marie or a water bath.