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SAUCE HOLLANDAISE

SAUCE HOLLANDAISE

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Difficulty

Medium

Ingredients
  • circle icon For the Sauce Hollandaise
  • circle icon250 g Butter
  • circle icon4 egg yolk
  • circle icon100 ml stock
  • circle icon10 ml vinegar
  • circle icon1 egg
  • circle icon20 ml lemon juice
Tags

Sauces & Dips,Vegetarian,Whipper,Blender

Preparation

Slowly heat the butter in a saucepan together with the stock and vinegar. In a tall measuring cup, carefully mix the egg yolk and egg, add the warm liquid and the lemon juice and mix briefly with the hand blender and season to taste.


Strain the sauce through the Kisag funnel & sieve directly into the Kisag Whipper. Insert the Kisag Whipper charger and shake vigorously approx. 12 times.


You can prepare fresh sauce hollandaise in the Kisag Whipper Thermo and keep it warm for several hours thanks to the thermo insulation.


Liquid gold: Aspargus' Royal Companion

Golden, creamy, and irresistible – our Hollandaise sauce is the star of every plate! Refined with delicate butter and a hint of lemon, it's the perfect match for asparagus, fish, or vegetables. Whether served traditionally or with a creative twist, this sauce takes any dish to the next level of indulgence.


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Liquid gold: Aspargus' Royal Companion

You can prepare this recipe using the following products

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