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

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

2

In a tall measuring beaker, add the hot ingredients to the yolk and egg, 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

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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