Truffled Sauce Hollandaise

Truffled Sauce Hollandaise

  • 200 g butter
  • 50 g truffle oil or truffle butter
  • 100 ml stock
  • 10 ml vinegar
  • 10 ml lemon juice
  • 10 ml white wine
  • 4 × egg yolks
  • 1 × egg(s)
  • 1 pinch xanthan gum


Heat the butter with the stock, vinegar, wine, lime juice and spices. Mix the yolk and egg with the xanthan gum and then mix into the warmed butter mixture.


Put straight into an iSi Whip using an iSi Funnel & Sieve. Screw on an iSi Professional Charger and shake about 12 times.


In the Gourmet Whip, the sauce can be kept warm in a 70°C water bath for three to four hours.

iSi Recipes

Let yourself be inspired.

In our database, you will find a host of scrumptious recipes that you can prepare quickly and easily with our whippers. Browse through numerous espumas, soups, desserts and cocktails and serve exciting concoctions to your guests on every occasion.

more recipes