Slowly heat the butter in a saucepan with the white wine reduction, lemon juice and the vinegar.
Mix the yolk and egg in a tall measuring beaker and add the hot ingredients, 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.
This recipe is suitable for the following products
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