Hollandaise Sauce

Hollandaise Sauce

  • 250 gbutter
  • 10 mlvinegar
  • 4 ×egg yolks
  • 1 ×egg(s)
  • 100 mlstock
  • 20 mllemon juice
  • 1 pinchsalt
  • 1 pinchpepper


Slowly melt the butter in a saucepan together with the stock, lemon juice and vinegar.


In a tall measuring cup, combine the yolk and egg and add the hot ingredients, mixing constantly. Season to taste with salt and pepper.

Spice up the hollandaise sauce with lime, chilli or passion fruit juice to your taste!


Pour the sauce through the iSi Funnel & Sieve directly into a 0.5 L Whip, screw on an iSi Professional Charger and shake approximately 16 times.

The sauce can be kept warm in the iSi Whipper, in a bain-marie for up to four hours at a maximum of 75 °C.

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