Chilli and Honey Hollandaise sauce recipe

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Chilli and Honey Hollandaise sauce recipe

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


  1. Slowly warm the butter in a saucepan with the white wine reduction and the vinegar.
  2. 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.
  3. 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.


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