Simple & Mouth-watering truffled Sauce Hollandaise recipe

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Truffled Sauce Hollandaise

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

How to make Truffled Hollandaise sauce

  1. 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.
  2. 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.

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