Hollandaise Siphon

Name: Hollandaise Siphon
Prep time: 10 min
Total time: 10 min
Yield: about 4½ cups (1100 ml)
Cuisine: French Classic
Ingredients: about 15½ yolks (280 g) Egg Yolk; 4 g Xanthan; about 1½ tsp (10 g) Salt; 1 cup + 13 Tbsp grapeseed oil (435 ml) Grapeseed Oil; about 1¼ cups (250 g) Butter; ¾ cup (180 ml) Milk

Independent adaptation of a publicly published Jérôme Schilling recipe. Not affiliated with, sponsored by, or endorsed by Jérôme Schilling.

FINISHING SAUCE · BLENDER YOLKS + XANTHAN + SALT; STREAM GRAPESEED OIL + BRESSE BUTTER + MILK; SIPHON

In the published recipe, this is the finishing sauce for maigre de ligne.

A warm emulsion for brunch dishes and vegetables.

On the jar

HOLLANDAISE

Method: blend
Yield: about 4½ cups
Ingredients: 6

Blender sauce. Cook from the recipe

Ratio

Grapeseed Oil 435 mlMilk 180 ml

Ingredients

Egg Yolkabout 15½ yolks (280 g)
Xanthan4 g
Saltabout 1½ tsp (10 g)
Grapeseed Oil1 cup + 13 Tbsp grapeseed oil (435 ml)
Butterabout 1¼ cups (250 g)
Milk¾ cup (180 ml)

Method

This sauce needs a blender. The jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

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Companion jar

Hollandaise Siphon wants a blender. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

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Provenance

Jérôme Schilling — published sauce recipes in the PantryFlex catalog. MOF 2022.

Originally published as Hollandaise Siphon (Xanthane).

Adapted from a Jérôme Schilling recipe (Jérôme Schilling / Thuriès Magazine n°348 (maigre de ligne)).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Jérôme Schilling / Thuriès Magazine n°348 (maigre de ligne) (published as “Hollandaise Siphon (Xanthane)”). Full citation lives in Provenance.

Is it safe with raw egg yolk?

This sauce uses raw egg yolk and is never cooked. Use pasteurized eggs if you, or anyone eating it, is pregnant, elderly, or immunocompromised. Keep it refrigerated and follow the source recipe for how long to keep it.

Companion jar