Hollandaise Sauce Recipe for Whipper
- 325 g butter, cubed (results in approx. 500 ml of clarified butter)
- 3 egg yolks, 1 whole egg
- 25 g diced shallots or onions
- 50 ml dry white wine, lemon juice or somewhat mild vinegar
- 0.5 - 1 tbsp. vegetable oil
- 1 bay leaf
- 3 crushed black peppercorns
- salt, white or cayenne pepper and a pinch of sugar
Preparation: Melt and clarify the butter. Sweat the shallots in vegetable oil until translucent. Add the peppercorns, bay leaf and lemon/vinegar, quench with white wine, reduce for about 3 minutes. Strain the reduction through a fine sieve. Whisk the egg yolk and whole egg with 4 tbsp. of the reduction over the water bath (approx. 70 °C). Butter (approx. 50 °C) in drops, then gradually stir in. Season to taste. Pour the sauce into the 0.5 L iSi Gourmet Whip PLUS or iSi Thermo Whip PLUS, screw on 1 cream charger and shake vigorously. Keep the iSi Gourmet Whip PLUS or iSi Thermo Whip PLUS without the charger holder warm in the bain-marie at a max. of 65 °C.
