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, lemon juice and the vinegar.


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

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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