Hollandaise Sauce

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

Ingredients
  • 250 g butter
  • 120 ml White wine reduction
  • 20 ml vinegar
  • 6 × egg yolks
  • 2 × egg(s)

1

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

2

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.

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

3

Add the sauce through iSi Funnel & Siever 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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