Chili and Honey Hollandaise
A clarified-butter hollandaise sweetened with honey and warmed with chili powder, aerated in a whipping siphon.
⏱️ Prep: 10 min🍳 Cook: 10 min
Nutrition
per per 300 g portion1350
Calories
5g
Protein
20g
Carbs
140g
Fat
Ingredients
| 0.25 tsp | 1.3 ml | Pepper |
| 1 | Bay leaf | |
| 0.5 | Onion | |
| 3 tbsp | 45 ml | White wine |
| 300 g | Butter | |
| 3 | Egg yolks | |
| 1 | Egg | |
| 0.25 tsp | 1.3 ml | Chili powder |
| 1.5 tbsp | 23 ml | Honey |
| 1 tsp | 5 ml | Lemon juice |
| 0.25 tsp | 1.3 ml | Salt |
| 0.25 tsp | 1.3 ml | White pepper |
Instructions
- Melt the butter in a saucepan and cook until clarified (about 5 minutes); skim off the foam.
- For the reduction, cook the peppercorns, diced onion and bay leaf in white wine and reduce for about 3 minutes; leave until lukewarm.
- Beat the eggs in a bowl with 4 tbsp of the reduction and the butter.
- Add the honey and chili paste, then season with salt, white pepper and lemon juice.
- Pass the mixture through a funnel and sieve directly into a 1 US pint whipped-cream dispenser; screw on one N2O charger and shake vigorously.
- Keep the whipper warm in a bain-marie or water bath.