Truffled Sauce Hollandaise
Ingredients
- 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
1
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.
2
Put straight into an iSi Whip using an iSi Funnel & Sieve. Screw on an iSi Professional Charger and shake about 12 times.
3
In the Gourmet Whip, the sauce can be kept warm in a 70°C water bath for three to four hours.
This recipe is suitable for the following products
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