Truffled Sauce Hollandaise
Ingredients
- 200 g butter
- 50 g truffle oil or truffle butter
- 100 ml stock
- 10 ml vinegar
- 10 ml lemon juice
- 10 ml white wine
- 4 × egg yolks
- 1 × egg(s)
- 1 pinch xanthan gum
1
Heat the butter with the stock, vinegar, wine, lime juice and spices. Mix the yolk and egg with the xanthan gum and then mix into the warmed butter mixture.
2
Put straight into an iSi Whip using an iSi Funnel & Sieve. Screw on an <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">>> more Info</a></strong></p></div></div></div></div>">iSi Professional Charger and shake about 12 times.
3
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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