Dijonnaise Sauce

Côte de Boeuf with

Dijonnaise Sauce

  • 250 gbutter
  • 10 mltarragon vinegar
  • 4 ×egg yolks
  • 1 ×egg(s)
  • 80 mlstock
  • 20 mlLimettensaft
  • 1 tbsp.Dijon mustard


Melt the butter, heat up the stock, and add the remaining ingredients. It is best to let the butter flow in slowly while mixing, like with a mayonnaise (emulsification).


Pour the mixture through an iSi Funnel & Sieve into a 0.5 L iSi Whip and screw on 1 iSi Professional Charger.


iSi tip:

The sauce can be kept warm in the Gourmet Whip in a water bath at 62–68°C.

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