Simple & Mouth-watering truffled Sauce Hollandaise 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 mixed things up a little by adding truffled sauce.
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.
- 200 g butter
- 50 g truffle oil or truffle butter
- 100 ml stock
- 10 ml vinegar
- 10 ml lemon juice
- 10 ml white wine
- 4 × egg yolks
- 1 × egg(s)
- 1 pinch xanthan gum
- Heat the butter with the stock, vinegar, wine, lime juice and spices. Mix the yolk and egg with the xanthan gum and then mix into the warmed butter mixture.
- Put straight into your whipped cream dispenser using a Funnel & Sieve. Use one cream chargers and shake roughly about 12 times.
In the Gourmet Whip dispenser, the sauce can be kept warm in a 70°C water bath for three to four hours.