Cheddar Sauce Hollandaise

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.

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