Whipped Hollandaise Sauce

6 servings

55 minutes

Whipped hollandaise sauce is a refined creation of French cuisine that emerged as a variation of the classic hollandaise but with a light and airy texture. Its delicate creamy flavor, with subtle tangy notes of white wine vinegar and lemon, beautifully complements elegant dishes. This sauce is traditionally served with eggs benedict, asparagus, delicate fish or seafood, adding velvety richness and depth of flavor. Preparation requires patience and skill: careful whipping of ingredients and a special water bath technique ensure the desired consistency. Using a siphon for whipping makes this sauce particularly airy, turning it into a true gastronomic delight capable of enhancing any exquisite table.

Energy value per serving

• Calories: 221
• Proteins: 1.5g
• Fats: 23g
• Carbohydrates: 2g

Ingredients

• Shallots: 30 g
• White wine vinegar: 50 ml
• Butter: 150 g
• Egg yolk: 3 pc
• Water: 50 ml
• Lemon juice: 20 ml
• Salt: 3 g
• Allspice peas: 4 pc
• Ground white pepper: pinch

Cooking steps

1. Prepare vinegar — simmer finely chopped shallots in wine vinegar with aromatic pepper until soft and reduce the liquid by 1/3, then strain through a sieve, squeezing out the onions.

   Required ingredients:

   • Shallots: 30 g
   • White wine vinegar: 50 ml
   • Allspice peas: 4 pieces

2. Place a container for the water bath, bring the water to a boil, and reduce the heat to the minimum.

3. Melt the butter and pour off, leaving the white liquid as sediment.

   Required ingredients:

   • Butter: 150 g

4. In another larger diameter container, mix and whisk the yolks with water, place it in a water bath ensuring the upper container does not touch the water. Add the strained evaporated vinegar and continue whisking constantly until thickened.

   Required ingredients:

   • Egg yolk: 3 pieces
   • Water: 50 ml
   • White wine vinegar: 50 ml

5. Add melted butter in small portions while continuing to whisk, watching the edge of the sauce to ensure it doesn't curdle (if necessary, remove from the water bath and keep whisking).

   Required ingredients:

   • Butter: 150 g

6. Add lemon juice, white pepper, salt, and continue whisking until thickened. Remove from the water bath and let it cool slightly.

   Required ingredients:

   • Lemon juice: 20 ml
   • Ground white pepper:  pinch
   • Salt: 3 g

7. Pour the sauce into a siphon and cool it to almost room temperature. Close the siphon, charge it with 1-2 cartridges, shake it 5-6 times, and place it in the refrigerator for at least 20 minutes.

8. Shake 5-6 times before use. Serve with poached eggs, asparagus, fish, etc.