Snapguide

How to make whipping siphon hollandaise

Make Whipping Siphon Hollandaise

529
STEPS
INGREDIENTS
Simmer the shallots in the vinegar and reduce by half.

Simmer the shallots in the vinegar and reduce by half.

Strain

Strain

Squeeze out the liquid and reserve.

Squeeze out the liquid and reserve.

Add lemon juice

Add lemon juice

Butter

Butter

Yolks

Yolks

Salt

Salt

And water all in a sous vide bag.

And water all in a sous vide bag.

Cook in combi at 167F (75C) for 30 minutes on steam mode.

Cook in combi at 167F (75C) for 30 minutes on steam mode.

Add contents to your whipping siphon.

Add contents to your whipping siphon.

Load with two charges of nitrous oxide.

Load with two charges of nitrous oxide.

Shake and dispense. Hold at 149F (65C) until needed.

  • 40.0g Champagne vinegar
  • 25.0g Minced shallots
  • 150.0g Salted butter
  • 85.0g Egg yolk
  • 60.0g Water
  • 20.0g Lemon Juice
  • 3.0g Salt