How to make the best Hollandaise sauce!
Hollandaise sauce, formerly also called Dutch sauce, is an emulsion of egg yolk, melted butter, and lemon juice. It is usually seasoned with salt, and either white pepper or cayenne pepper. It is well known as a key ingredient of eggs Benedict, and is often served on vegetables such as steamed asparagus.
- 250 g butter
- 10 ml vinegar
- 4 × egg yolks
- 1 × egg(s)
- 100 ml stock
- 20 ml lemon juice
- 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.
- Pour the sauce through the iSi Funnel & Sieve directly into a 0.5 L Dispenser, Insert one iSi Professional Charger and shake approximately 16 times.
Pro-tip: Spice up the hollandaise sauce with lime, chilli or passion fruit juice to your taste!