Vegan Hollandaise Sauce
Heat all the ingredients in a saucepan and briefly bring to the boil, then puree the entire mass in a blender.
Put straight into an iSi Whip using an iSi Funnel & Sieve. Screw on an iSi Professional Charger and shake about 14-16 times.
Mix a pinch of xanthan gum into the cold stock and chickpea mixture before heating it. This gives the sauce more stability.
This recipe is suitable for the following products
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