- 200 ml heavy cream
- 30 g butter
- 1 g salt
- 1 ml lemon juice
- 1 g white pepper
- 250 ml Chicken stock
- 20 ml dry white wine
- 30 g wheat flour
Boil the heavy cream with the light chicken stock, mix the flour with the white wine and stir into the boiling liquid with a whisk; let simmer for a few minutes. Season with the spices and lemon juice. Stir the dabs of butter with a whisk. Pass the sauce through the iSi funnel & sieve directly into the 0.5 L iSi Whipper, screw on 1 iSi cream charger and shake vigorously. Keep the iSi Whipper warm at max. 75 °C/165 °F in a bain-marie or in a water bath.
Goes well with any type of poultry (such as chicken patties).
Creamy chicken sauce can be refined with 200 ml of chicken jus (dark juices/sauce).
ATTENTION: The iSi Thermo Whip and iSi Thermo XPress Whip must not be put in a bain-marie or water bath!
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.