A real Bavarian restaurant, hotel and beer garden in Herrsching at Ammersee


Not so difficult if one only knows how it's done. Recipe for 4 persons who have a normal hollandaise consumption.

2-3 tablespoons white wine
2-3 tablespoons asparagus stock
2 egg yolks
200g melted butter

Pour white wine, asparagus stock and egg yolks in a metal bowl and whip until foamy in a waterbath at 60-65C.

Take the bowl from the waterbath and whip the melted butter (which should have the same temperetaure as the content of the bowl) slowly into the mass.

Depending on your taste, season with seasalt, chili and lemon juice.

Those who wants the hollandaise as fluffy as in The Post should use an "iSi whipped cream dispenser". Fill the hollandaise in the iSi, close, and attach one or two cream capsules, shake and thereafter foam a dream of hollandaise sauce onto your asparagus!

Enjoy your meal!

More recipes from The Post can be found in our section Cooking with Elli.

Hotel Gasthof zur Post
Andechsstrasse 1, 82211 Herrsching am Ammersee, Germany
Tel: +49-(0)8152 - 396 270 / Fax: +49-(0)8152 - 396 27 48 / Imprint / Email:

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