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