Chorizo Hollandaise
medium
·under 30 minutes
Benefits
Increased whipped volume
Preparation stays fresh for several days in the whipper
Reduced calories due to increased whipped volume.
Ingredients
100 g
Chorizo
1 g
chili sauce
5 g
sweet paprika powder
10 ml
lemon juice
250 g
butter
4 pcs.
egg yolks
1 pcs.
Egg
100 ml
stock
10 ml
vinegar
Steps to prepare
1.
Lightly brown the chorizo in a saucepan, then turn back to a low flame and briefly sauté the paprika powder. Add the butter and simmer together with the chorizo for 5 minutes, then strain the butter.
2.
Bring the chorizo butter to the boil together with the stock, vinegar, lemon juice and spices, then mix in the yolk and egg.
3.
Put straight into an iSi Whip using an iSi Funnel & Sieve. Screw on an iSi Professional Charger and shake about 12 times. In the Gourmet Whip, the sauce can be kept warm in a 70°C water bath for three to four hours.
Benefits
Increased whipped volume
Preparation stays fresh for several days in the whipper
Reduced calories due to increased whipped volume.
iSi Tip
Add a pinch of xanthan gum to give the sauce even more stability.
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