SAUCE HOLLANDAISE
POUR 0.5 L WHIPPER
INGREDIENTS
250 g |
butter |
4 x |
egg yolk |
100 ml |
stock |
10 ml |
vinegar |
1 x |
egg |
20 ml |
lemon juice |
Step 1: 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.
Step 2: Strain the sauce through the Kisag funnel & sieve directly into the Kisag Whipper. Insert the Kisag Whipper charger and shake vigorously approx. 12 times.
Tip: You can prepare fresh sauce hollandaise in the Kisag Whipper Thermo and keep it warm for several hours thanks to the thermo insulation.
PREPARATION
Dieses Rezept können Sie mit folgenden Produkten umsetzen: