Ingredients: 23 oz butter cubes 5 egg yolks 2 whole eggs finely chopped shallots 3.4 oz dry white wine lemon juice 1  1/2 tsp. vegetable oil 1  1/2 bay leaves 6 black peppercorns Preparation:

1. Sauteé shallots, peppercorns, bay leaves and wine in the vegetable oil for about 3 minutes.

2. Add sauteé mixture to the egg yolk and whole eggs to a metal bowl and whisk over a pan of simmering water. Allow to double in size then slowly add melted butter. Season with salt and lemon juice.

3. Pour mixture into your Whip-eez whipped cream siphon. Close it, shake it and load the charger. Shake it further 5-6 times. Serve this homemade hollandaise sauce over eggs or vegetables such as asparagus.

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