Truffled Sauce Hollandaise

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)
  • 2 g xanthan gum

1

Heat the butter with the stock, vinegar, wine, lime juice and spices. Mix in the yolk and egg.

2

Put straight into an iSi Whip using an iSi Funnel & Sieve. Screw on an 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.

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