A variation of the classic hollandaise sauce - surprising taste and, with the iSi system, significantly fewer calories!
Slowly warm the butter in a saucepan with the white wine reduction and the vinegar.
Carefully mix the egg yolk and egg in a high measuring cup, add the warm liquid and mix briefly with the hand blender and season to taste. Add honey and chilli.
Add the sauce through iSi Funnel & Siever directly into a 0.5 L Whip, screw on an iSi Professional Charger and shake approximately 12 times.
You can keep the sauce warm in the Baine-Marie at a maximum of 70 ° C for up to four hours.