Chili and Honey Hollandaise

.25 tsp pepper
1 x bay leaf
0.5 x onion(s)
3 tbsp. white wine
300 g butter
3 x yolk(s)
1 x egg(s)
.25 tsp chili powder
1.5 tbps. honey
1 tsp.  lemon juice
.25 tsp salt
.25 tsp white pepper

Melt the butter in a saucepan and cook off until it is clarified (this takes approx. five minutes). Skim off the foam. To make the reduction, cook the peppercorns, diced onion, and bay leaf in white wine and allow to reduce for approx. 3 minutes. Leave the reduction to stand until it is lukewarm, then beat the eggs in a bowl with 4 tbsp. of the reduction and the butter. Add the honey and chili paste and then season to taste with salt, white pepper, and lemon juice. Pass the mixture through the iSi funnel & sieve directly into the 1 Us Pint whip cream dispenser. Screw on 1 N20 cream charger and shake vigorously. Keep the Whipper warm  in a bain-marie or in a water bath.

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