Hollandaise Sauce in Espuma

Ingredients

• 14 egg yolk(80g)
• 2200 g butter(200g)
• 3100 ml stock or water(100g)
• 420 ml lemon juice(20g)
• 510 ml vinegar(10g)
• 61 teaspoon salt(6g)
• 70.5 teaspoon white pepper(1g)

Instructions

1. 1Warm the butter together with the stock (or water), lemon juice, and vinegar until melted and hot but not boiling.
2. 2Place the egg yolks in a mixing cup and season with salt and white pepper.
3. 3Pour the warm liquid mixture over the egg yolks.
4. 4Blend everything thoroughly with a hand blender until smooth and creamy.
5. 5Strain the mixture through a fine sieve into an espuma (cream whipper) bottle.
6. 6Insert a charger, shake well, and keep warm until serving.
7. 7Serve the hollandaise sauce warm and airy.