Whipped Hollandaise Sauce (Dutch Cream)

6 servings

35 minutes

Whipped hollandaise sauce is a refined blend of classic hollandaise and an airy texture achieved with a siphon. This sauce originated in European cuisine as a delicate companion for exquisite dishes like Eggs Benedict, asparagus, and fish. Its rich, velvety flavor unfolds with notes of butter, the tang of lemon juice, and a hint of white pepper, creating a harmony of tastes. The preparation method involves carefully whisking egg yolks with wine vinegar over a water bath to achieve thickness and elasticity. The finishing touch is infusing the sauce with air using a siphon, giving it weightlessness and making it particularly delicate on the palate. It’s the perfect choice for gourmets looking to add sophistication to traditional dishes while enhancing their flavor and texture.

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 onion.

   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 a 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, and salt, and continue whisking until thickened. Remove from the heat and let it cool slightly.

   Required ingredients:

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

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.