Looking for something more complex? Try our expert recipes where whipped ingredients elevate
each drink and dish into a masterpiece.
Hollandaise Sauce
Ingredients:
• 2 egg yolks
• 50 ml white wine vinegar (or to taste)
• 100 ml stock (optional: chicken, fish, or vegetable stock)
• 150 g melted butter
• Salt and pepper to taste
• Lemon juice or citric acid (if you prefer a tangier flavor)
Instructions:
1. Reduce the Liquid:
◦ In a pan, heat the vinegar and stock (if using) over medium heat. Let the mixture simmer for about 8 minutes until the liquid reduces and becomes slightly syrupy.
2. Whisking:
◦ Lightly whisk the egg yolks in a bowl. Add the reduced
liquid and quickly whisk to combine, ensuring the yolks are well incorporated with the liquid.
3. Adding Melted Butter:
◦ Slowly add the melted butter to the mixture, constantly stirring to avoid cooking the eggs. Continue to whisk until the mixture thickens and becomes creamy. Season with salt
and pepper to taste.
4. Whipping with Nitrous Oxide:
◦ Once the sauce is ready, pour it into a siphon bottle and charge it with a nitrous oxide charger. Seal the bottle and shake it well.
5. Serving:
◦ Serve the sauce immediately with meat, fish, or vegetables. For an added tang, you can squeeze in a bit of lemon juice or add citric acid to balance the flavors.
Tips:
• Using a siphon with nitrous oxide makes the sauce lighter and fluffier.
• If you want to give the sauce a more unique flavor, you can substitute the vinegar or stock to your taste (e.g., using champagne
vinegar or sweet red wine vinegar).
• This sauce is perfect with grilled meats, seafood, or even grilled vegetables!
Tip Sauce for Oysters
Ingredients:
• 100 g butter
• 1 tbsp white wine vinegar (or champagne vinegar)
• 1 tsp Dijon mustard
• 1 tbsp starch (optional, if you want a slightly thickened sauce)
• Salt and pepper to taste
• 2 tbsp freshly chopped dill (or 1 tbsp chopped tarragon instead of
dill)
• 1 tbsp chopped chives
• 1 tsp freshly chopped thyme
Instructions:
1. Prepare the Tip Sauce:
◦ Melt the butter in a small pot over low heat until completely melted. Add the white wine vinegar and mustard, and stir until smooth.
2. Adding Starch (Optional):
◦ If you want a slightly thickened sauce, mix 1 tbsp starch with a small amount of water (or broth) until you get a paste-like consistency. Add this to the melted butter and let it thicken slightly. Season with salt and pepper to taste. If
you don’t need the starch, skip this step.
3. Adding Herbs:
◦ Add the freshly chopped dill (or tarragon), chives, and thyme to the sauce. These herbs will give the sauce extra freshness and flavor, enhancing the oysters’ salty and mild
taste.
4. Whisking:
◦ Carefully pour the sauce into a siphon bottle. Fill it with a gas charger and close the bottle. Shake it so the sauce becomes light and airy.
5. Serving:
◦ Let the sauce sit for a minute, then dispense small foam droplets directly onto the oysters. Garnish with more herbs, such as adding a little freshly chopped chives or dill on top.
Serve:
• Serve immediately with fresh, shucked oysters on the side. The sauce also pairs perfectly with other seafood, such as shrimp,
lobster, or grilled fish.
Tips:
• Special herb options: If you want to add a more unique flavor to the sauce, try adding a small amount of freshly chopped tarragon or rosemary. These herbs will add spice and refinement to the sauce.
• Broth alternative: If you’re using starch to thicken the sauce, you can replace it with broth to add more flavor. If the sauce is made for fish, use fish stock, and for meat, chicken stock works great.
• Flavor balance: Adding salt and pepper is essential to balance the sauce’s acidity and the freshness of the herbs. This sauce adds extra freshness and a mild yet rich taste to oysters, thanks
to the combination of herbs and mustard!
Olive Foam
Ingredients:
• 150 g black or green olives (pitted)
• 50 ml olive oil
• 1 garlic clove, chopped
• 1 tbsp lemon juice
• 1 tsp red wine vinegar (or you can substitute with champagne vinegar)
• Salt and pepper to taste
• A small sprig of fresh rosemary or thyme (optional, for flavor)
Preparation:
1. Preparing the Olives:
◦ Place the olives, garlic, lemon juice, red wine vinegar, and olive oil into a blender or food processor. Blend until the mixture is completely smooth. If it’s too thick, add a little more olive oil or water to achieve a silky consistency.
2. Adjusting the Taste:
◦ Add salt and pepper to taste. If you’d like, you can also add some freshly chopped rosemary or thyme for a herbal freshness.
3. Whisking:
◦ Pour the olive and garlic mixture into a siphon bottle. Close the bottle and charge it with a gas charger. Shake a few times to ensure everything is mixed and the foam becomes airy.
4. Making the Foam:
◦ Let the siphon sit for a few minutes to allow the foam to fully form. Before serving, shake the siphon again to ensure an even foam texture.
5. Serving:
◦ Serve the olive foam immediately on top of freshly baked bread slices, alongside pita bread, or add it to salads. You can also garnish with freshly chopped herbs or a bit of grated lemon zest.
Serve:
• Bread or Toast: One of the best ways to enjoy this olive foam is with lightly toasted bread or pita bread.
• Salads: Use the foam as a topping for salads to add freshness and flavor.
• Snacks: It also pairs well with snacks like savory crackers or roasted vegetables.
Tips:
• Special Olives: To make the flavor more interesting, try using different types of olives – for example, smoked olives will give the
foam a unique taste.
• Seasoning: If you want the sauce to have more heat, consider adding some chili flakes or a pinch of cayenne pepper.
• Oil Alternative: If you prefer a lighter version, you can replace the olive oil with yogurt to reduce the fat content and give it a creamier
texture.