Homemade Hollandaise Sauce and Orange Whip Cream
Dutchess Sauce
23 ounces of butter chunks
five egg yolks
2 whole eggs, and shallots, cut finely
Dry white wine, 3.4 ounces
citrus juice
1.5 teaspoons of vegetable oil
6 black peppercorns and 1 1/2 bay leaves
Preparation:
- In the vegetable oil, sauté the shallots, peppercorns, bay leaves, and wine for about 3 minutes.
- Pour the sautée mixture into a metal dish with the whole eggs and whisk it while it cooks over a pan of simmering water. After doubling, add the melted butter gradually. Add salt and lemon juice for seasoning.
- Fill your Rotass whipped cream siphonwith the ingredients. Fill the charger, shake it, and close it. Shake it five or six more times. Serve eggs or vegetables like asparagus with this homemade hollandaise sauce.
Orange whip cream
Ingredients: 1 cup orange juice, 2 cups vanilla ice cream, and 1 ounce of vodka.
- Orange syrup-flavored whipped cream
Make whip cream with orange-flavored syrup in one of our Rotass cream canisters. Load the N20 cream charger after giving the head a firm twist and a good shake. Shake for a minimum of 15 more times. In a blender, combine vodka, vanilla ice cream, and orange juice. Pour into a martini glass and top with whipped cream flavored with orange.
