Serving inspirationRecipe · Emulsion
HOLLANDAISE
A warm, smooth emulsion for savoury dishes.
From the Culinary Guide · Samuel Widmer · page 2.
INGREDIENTS
- Reduction (white wine, white wine vinegar, pepper, shallots and salt)50 g
- VEGG WHITE50 g
- Liquid butter250 g
- Heavy cream50 g
The VEGG WHITE touchContains dairy. The photograph shows a serving suggestion, not additional measured ingredients.
MAKE IT HAPPEN
- Reduce the reduction ingredients by half; strain. Weigh 50 g of the finished reduction.
- Heat the reduction and add VEGG WHITE and cream.
- Blend with a hand blender, slowly incorporating the liquid butter.
- Season, transfer to an iSi siphon and charge with two cartridges, following the equipment instructions.
- Keep warm until use.