- 10 ml fresh baby spinach leaves, blanched
- 100 g yogurt
- 2 x yolk(s)
- 3 g salt
- 2 ml lemon juice
- 8 g mustard
- 50 g ketchup
- 360 ml oil
Whisk the egg yolks, lemon juice, water, and mustard in a large, ungreased bowl with a fine egg whisk. Slowly stir in the oil and season with the remaining ingredients. Sour cream can be used instead of yogurt. Important: All ingredients must be at room temperature. Put into the 0.5 L (~17 fl. oz.) iSi Whipper, screw on 1 iSi cream charger, and shake vigorously. Refrigerate for 1-2 hours.
The sauce is excellent in sandwiches or with shrimp dishes.
Double the ingredients for a 1 L (~34 fl. oz.) iSi Whipper. Screw on 2 iSi cream chargers one after the other. Shake vigorously after attaching each charger. Halve the ingredients if using a 0.25 L (~8.5 fl. oz.) iSi Whipper.