Vegan Hollandaise Sauce
Ingredients
1
Heat all the ingredients in a saucepan and briefly bring to the boil, then puree the entire mass in a blender.
2
Put straight into an iSi Whip using an iSi Funnel & Sieve. Screw on an iSi Professional Charger and shake about 14-16 times.
3
iSi TIP:
Mix a pinch of <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="video"><div class="video-embed" style="width: 330px; padding-bottom: 56.060606060606%"><iframe src="https://player.vimeo.com/video/347040930?dnt=1&title=0&byline=0&portrait=0" allowfullscreen width="330" height="185" class="video-embed-item" title="Science of Cooking: Xanthan Gum" allow="fullscreen"></iframe></div></figure></div></div></div></div></div></div></div><div class="row"><div class="col-50"><div class="ce-bodytext"><p>In our basic course about textures, avantgarde chef Giuseppe Messina explains when you can use Xanthan gum, how you use it, and reveals his own personal tricks for a perfect cold Espuma!</p></div></div></div></div>">xanthan gum into the cold stock and chickpea mixture before heating it. This gives the sauce more stability.
This recipe is suitable for the following products
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