Chilli and Honey Hollandaise

a new variation of the classic sauce

Chilli and Honey Hollandaise

A variation of the classic hollandaise sauce - surprising taste and, with the iSi system, significantly fewer calories!

  • 2 ×egg(s)
  • 6 ×yolk(s)
  • 2 gchili powder
  • 30 ghoney
  • 20 mlvinegar
  • 250 gbutter
  • 120 mlWhite wine reduction


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.

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