Hollandaise Sauce

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

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


Slowly warm the butter in a saucepan with the white wine reduction and the vinegar.


Carefully mix the egg yolk and egg in a high measuring cup, add the warm liquid and mix briefly with the hand blender and season to taste.

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


Add the sauce through iSi Funnel & Sieve directly into a 0.5 L Whip, screw on an iSi Professional Charger and shake approximately 12 times.

You can keep the sauce warm in the Baine-Marie at a maximum of 70 ° C for up to four hours.

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