Hollandaise Sauce

Quickly cooked, well kept warm, and always ready to serve: hollandaise sauce according to the iSi recipe.

Ingredients
  • 250 g butter
  • 10 ml vinegar
  • 4 × egg yolks
  • 1 × egg(s)
  • 100 ml stock
  • 20 ml lemon juice
  • 1 pinch salt
  • 1 pinch pepper

1

Slowly melt the butter in a saucepan together with the stock, lemon juice and vinegar.

2

In a tall measuring cup, combine the yolk and egg and add the hot ingredients, mixing constantly. Season to taste with salt and pepper.

iSi-Tip:
Spice up the hollandaise sauce with lime, chilli or passion fruit juice to your taste!

3

Pour the sauce through the iSi Funnel & Sieve directly into a 0.5 L Whip, screw on an iSi Professional Charger and shake approximately 16 times.

The sauce can be kept warm in the iSi Whipper, in a bain-marie for up to four hours at a maximum of 75 °C.

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