Hollandaise Science

My husband dislikes Hollandaise sauce, I love it with white wine poached salmon and steamed potatoes…Huge dilemma !

I tried many version, changed the flavoring, played with the viscosity…But I finally found the solution ( YES -> Highlight of the week).

I made a Hollandaise sauce and then transferred it to an iSi whipper, added a CO2 cartridge and there you go : the result is an amazingly light and foamy Hollandaise sauce.

Ingredients for the 1L iSi Gourmet Whip:

650 g butter cubes (makes about 500 ml clarified butter), 5 egg yolks and 2 whole eggs, 50 g finely chopped shallots or onions, 100 ml dry white wine, juice of one lemon, 1 to 1.5 tablespoons vegetable oil, 1 to 1.5 bay leaves, 6 crushed black peppercorns, salt, white or Cayenne pepper and a pinch of sugar.


Melt the butter cubes in a pot and bring to a boil (clarifying – approx. 5 minutes). Skim off the foam from the top of the butter with a ladle. Allow the chopped shallots to cook in the vegetable oil without coloring. Add the crushed peppercorns and the bay leaves (broken into pieces), then add the white wine and allow the mixture to simmer and reduce for about 3 minutes. Pass the spice stock through a fine strainer. Place the egg yolk, the two whole eggs and 4 tablespoons of the reduction in a metal bowl and whisk it over a pan of barely simmering water (approx. 70 °C / 160° F) until it doubles in size (approx. 1 to 1,5 minutes). Next, carefully stir in the warm liquid butter (approx. 50° C / 120° F), first drop by drop and then gradually increasing the amount of butter added. The mixture needs to emulsify (form a combination of egg and butter). Finally, season the sauce with salt, sugar, white pepper and lemon juice. Pour the sauce into a 1 l Gourmet Whip, screw in two cream chargers and shake vigorously. Keep the filled Gourmet Whip warm in a bain marie at temperatures of up to 65° C / 150° F.

You don’t have to follow that exact recipe, you can easily simplify it and just make a warm emulsion with butter, egg yolks and lemon juice for a quick sauce !

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