Cheddar Sauce Hollandaise

Cheddar Sauce Hollandaise

  • 125 gCheddar
  • 75 gbutter
  • 100 mlstock
  • 10 mlvinegar
  • 20 mllemon 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.

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