Chilli and Honey Hollandaise sauce recipe!
Traditional Hollandaise sauce was made by mixing your ingredients in a blender. Which takes time and finished results can vary each and every time you attempted to create your Hollandaise sauce. For this recipe we have added a little zing to the recipe by adding Chilli and Honey.
For this recipe we will be using a whipped cream dispenser & Whipped cream chargers to give consistent and uniform premium results each and every time we attempt this recipe. The process is quite simple.
- 2 × egg(s)
- 6 × yolk(s)
- 2 g chili powder
- 30 g honey
- 20 ml vinegar
- 250 g butter
- 120 ml White 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 your Funnel & Sieve directly into a 0.5 L whip cream dispenser, Use one cream 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.