Hollandaise Sauce (Whipping Siphon)
A classic clarified-butter hollandaise with a shallot and white wine reduction, aerated in a whipping siphon for Eggs Benedict.
ā±ļø Prep: 10 minš³ Cook: 10 min
Nutrition
per per 300 g portion1500
Calories
6g
Protein
3g
Carbs
160g
Fat
Ingredients
| 325 g | Butter, cubed | |
| 3 | Egg yolks | |
| 1 | Whole egg | |
| 25 g | Diced shallots or onions | |
| 50 ml | Dry white wine / lemon juice / vinegar | |
| 0.5-1 tbsp | 7.5ā15 ml | Vegetable oil |
| 1 | Bay leaf | |
| 3 | Crushed black peppercorns | |
| pinch | Salt, white/cayenne pepper, sugar |
Instructions
- Melt the butter to clarify it.
- SautƩ the shallots in vegetable oil until translucent; add the peppercorns, bay leaf and lemon juice/vinegar, then quench with white wine and reduce for about 3 minutes.
- Strain the reduction through a fine sieve.
- Whisk the egg yolk and whole egg with 4 tbsp of the reduction over a water bath (about 70Ā°C).
- Add the butter (about 50Ā°C) in drops, then gradually stir in the rest; season to taste.
- Pour the sauce into a 1-pint whipper, screw on one cream charger and shake vigorously.
- Serve immediately over Eggs Benedict.