Dijonnaise Sauce

Côte de Boeuf with

Dijonnaise Sauce

  • 250 g butter
  • 10 ml tarragon vinegar
  • 4 × egg yolks
  • 1 × egg(s)
  • 80 ml stock
  • 20 ml Limettensaft
  • 1 tbsp. Dijon mustard


Melt the butter, heat up the stock, and add the remaining ingredients. It is best to let the butter flow in slowly while mixing, like with a mayonnaise (emulsification).


Pour the mixture through an iSi Funnel & Sieve into a 0.5 L iSi Whip and screw on <a href="/us/culinary/recipes/detail" title="" data-content="<div class="ce-textpic ce-center ce-above"><div class="row"><div class="col-50"><div class="ce-gallery" data-ce-columns="1" data-ce-images="1"><div class="ce-outer"><div class="ce-inner"><div class="ce-row"><div class="ce-column"><figure class="image"><img class="image-embed-item mw-ui-100 h-auto" src="/fileadmin/_processed_/9/4/csm_Professionalcharger_ML_52d5b961a3.jpg" width="330" height="264" alt="" /></figure></div></div></div></div></div></div></div><div class="row"><div class="col-50"><div class="ce-bodytext"><p>With maximum premium volume, less remaining volume and up to 20% more portions*, you save money and time. Conjure up perfect results with the iSi Professional Chargers for an incomparable variety of preparations!</p><p><strong><a href="https://www.isi.com/en/culinary/products/detail/product/professional-chargers/" target="_blank">&gt;&gt; more Info</a></strong></p></div></div></div></div>">1 iSi Professional Charger.


iSi tip:

The sauce can be kept warm in the Gourmet Whip in a water bath at 62–68°C.

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