Springtime is asparagus time: Hollandaise sauce from the iSi
RECIPE FROM iSi
Delicious hollandaise sauce sounds like a challenging project for many – but with the right recipe and a few tricks in the kitchen, it’s surprisingly easy to make. I have already presented a tried and tested basic recipe on my blog, without any special equipment. Today I would like to show you a modern version: classic in taste and preparation, but enhanced by using the iSi Gourmet Whip. The result? Extra fluffy, perfectly tempered and ready to serve at the touch of a button – ideal for home and professional kitchens.
Why hollandaise?
The classic hollandaise sauce is one of the basic sauces of French cuisine. It is traditionally made from egg yolk, butter, a little acid and stock and gives dishes such as asparagus, poached eggs, fish or vegetables that certain something. Its silky consistency and buttery taste make it a real highlight on the plate. And it can also be made vegan – click here for the recipe.
Preparation time: 20 minutes
INGREDIENTS
- 4 egg yolks
- 1 whole egg
- 10 ml vinegar
- 250 g butter
- 100 ml stock
- 20 ml lemon juice
PREPARATION
- Slowly heat the butter together with the stock and vinegar in a pan, do not boil.
- Carefully mix the egg yolk and whole egg in a tall measuring jug or blender jug.
- Add the warm liquid and lemon juice to the eggs and mix briefly but thoroughly with a hand blender. Season to taste with salt and a little pepper if necessary.
- Pour the finished mixture through the iSi funnel and sieve directly into the 0.5 l iSi Gourmet Whip.
- Screw on an iSi Professional Charger and shake vigorously approx. 12 times.
The Whip can be kept warm in a water bath at max. 75 °C.