Chorizo Hollandaise

With halibut and asparagus:

Chorizo Hollandaise

  • 100 gChorizo
  • 250 gbutter
  • 100 mlstock
  • 10 mlvinegar
  • 10 mllemon juice
  • 4 ×egg yolks
  • 1 ×egg(s)
  • 1 gchili sauce
  • 5 gsweet paprika powder


Lightly brown the chorizo in a saucepan, then turn back to a low flame and briefly sauté the paprika powder.

Add the butter and simmer together with the chorizo for 5 minutes, then strain the butter.


Bring the chorizo butter to the boil together with the 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.


Add a pinch of xanthan gum to give the sauce even more stability.

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