Cheddar Sauce Hollandaise
- 125 g Cheddar
- 75 g butter
- 100 ml stock
- 10 ml vinegar
- 20 ml lemon juice
- 4 × egg yolks
Bring the cheddar to the boil together with the butter, stock, vinegar, lemon juice and spices, then mix in the yolk and egg.
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.
This recipe is suitable for the following products
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