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Aerated Sous Vide Hollandaise

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A twist on the traditional Hollandaise sauce perfectly cooked sous vide at 65 °C (149 °F) and aerated with an iSi Whip. The result is an extraordinary light Hollandaise sauce with an extra kick from the white wine vinegar that brightens the flavor.

When preparing Hollandaise sauce, temperature control is crucial. Too much heat and the yolks will curdle or the emulsion will break. Too little heat and the emulsion will fail to form. Controlling the cooking temperature with sous vide makes it foolproof and easy to obtain consistent results every time. Hollandaise sauce pairs perfectly with eggs, asparagus, potatoes, steak, fish, lobster, crab and many other foods!



Ingredients for stock reduction

- 120 g chicken stock

- 20 g white wine vinegar

- 50 g minced shallot

Ingredients for hollandaise

- 3 large egg yolks (~33g)

- 40g stock reduction, previously prepared

-  8 TBS melted unsalted butter, about 110g

- 2 g salt

- 2 g lemon juice


Stock Reduction

1- In a small pot, bring to boil the chicken stock, white wine vinegar and minced shallot.

2- Boil for 4 minutes to reduce it and extract the flavor of the shallot.

3- Strain it and reserve.


1- Blend the egg yolks with the stock reduction.

2- Place the mixture in a zip lock bag or vacuum bag, remove as much air as possible and close it. Do not use a vacuum sealer, just remove the air with your hand or use the water displacement method by submerging the open bag in a water bath and then sealing it.

3- Cook the egg mixture sous vide setting the water bath temperature at 65 °C (149 °F) for 30 minutes.

4- Thoroughly blend the cooked egg yolks with the melted butter until you obtain a smooth emulsion.

5- Season with the salt and lemon juice.

Aerated Hollandaise


1- Pass hollandaise sauce through the iSi Funnel and Sieve directly into 1L iSi Whipper. Screw on 1 iSi cream charger and shake vigorously. Repeat process with a second charger. If using 1/2L iSi Whipper just use one charge.

2-Serve warm. The iSi Thermo Whip Plus will keep the sauce warm for up to 3 hours. If you are using the iSi Gourmet, keep it warm in a water bath until ready to serve. Do not store for more than 2 hours.

Serving Suggestion: Asparagus with Hollandaise Sauce

1- In a medium pot, bring water and salt to boil.

2- Fill a large bowl with water and ice to cool the asparagus after blanching.

3- Place the asparagus spears in the boiling water for 30 seconds.

4- Remove them and immediately place them in the ice cold water for 5 minutes to stop the cooking process.

5- Give the spears a light coating of olive oil, add salt and pepper to taste, and lay them on the grill. Cook for 2-3 minutes, turning once.

6- Place the asparagus on the plate and add the warm Hollandaise sauce with the iSi whip.

  • Don

    Made this recipe exactly as described, but after dispensing from the ISI container the sauce separated in less than a minute.

    • QuantumChef

      Hi Don, the melted butter needs to be thoroughly blended with the egg yolks to form a stable emulsion before placing the contents into the iSi Whip. I suspect this was the issue.

      • Don

        Thought I had thoroughly blended, will try again. Loved the flavour, texture and how delicate it was on the palate. Thanks for the response.

    • ljd007

      Just use the recipe on the isi site, Im not sure why one would go through all the extra stuff when the isi recipe works just fine every time.

  • Elyss

    I’m finding the instructions a little vague. You use the word ‘blend’ in
    steps 1 and 4 for the hollandaise but what does it mean? In a blender?
    With a stick blender? with a whisk or a fork? I’d go for a light blend
    with a manual whisk for step 1 and a stick blender for step 4, but I’d
    only be guessing.

    • QuantumChef

      Sorry, stick blender in both cases.

  • Xie Chen

    Is the aerator necessary? I don’t have one and am open to hand whisking etc