Hollandaise Sauce
Traditional eggs Benedict are never really complete without a classic hollandaise sauce. Home-made and with a light mouthfeel, this cream charger recipe is one for the books.
Ingredients
| 200 g | butter |
| 4 | egg yolk |
| 1 tbsp | lemon juice |
| 1 tbsp | vinegar |
| 1 tbsp | white wine |
| 1 | egg |
| Accessories | |
| 1 | whipped cream dispenser |
| 1 | cream charger |
Instructions
- Melt the butter in a pan over low heat, then mix in the vinegar, white wine and lemon juice.
- Mix in the egg and four egg yolk.
- Stir continuously until the contents are well combined.
- Pour the mixture into a whipped cream dispenser and charge it with an N2O cartridge.
- Shake the cream dispenser 10 times and dispense on top of your dish of choice.
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