Hollandaise Siphon

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

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

Vacum pack into 300g bags. Cook at 75C for 30 Mins in a waterbath. Pour the mixture into a siphon gun and charge with 2 N20 canisters.

Use and discard - do not reheat