Hollandaise Foam is a lighter and more refied version of the classic sauce.

White Wine Reduction:
10Ltrs - White Wine Vinegar
6 - Shallots
1 Pkt - Chervil
Reduce to 3ltrs

300g - Butter
120g - Water
170g - Pasteurized Yolk
30g - White Wine Reduction
30g - Lemon Juice
6g - Salt

Vac and cook at 75C for 30 Mins, Pour into ISI siphon gun and charge with 2 n20 canisters.

Reheat only once.