Chilli and Honey Hollandaise

1 × egg
3 × egg yolks
1 g salt
1 g pepper
60 ml white wine
40 ml Chicken stock
0.5 × onions
2 g chili powder
1 × bay leaf
30 g honey
0.5 × lemon
125 g clarified butter
2 × peppercorns

Bring the butter to the boil in a cooking pot for approx. 5 minutes and skim the foam.

For the reduction, dice the onion and cook in the white wine with the peppercorns and the bay leaf and reduce for approx. 3 minutes. Beat the eggs with 4 tbsp. of lukewarm reduction and the hand-warm butter in a bowl.

Add honey and chilli and season with salt, white pepper and lemon juice. Add the stock. Pass the mixture through the a fine sieve directly into a 0.5 l Whipper. Screw on 1 Cream Charger and shake vigorously. Keep the Whipper warm at a constant temperature of max. 170 °f in a bain-marie or water bath.

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