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Herzlich Willkommen bei iSi Kulinarik!

Für Ihr Land stehen spezifische Inhalte & Produkte zur Verfügung. Um die digitale Welt von iSi zu entdecken, besuchen Sie bitte

auf iSi International bleiben

Welcome to iSi Culinary!

Specific content & products are available for your country. In order to discover the digital world of iSi, please visit

Stay on iSi International

Creamy Chicken Sauce

Goes well with any type of poultry

Creamy Chicken Sauce
  • 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

Ingredients:

  • 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
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Preparation:

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.

Serving Suggestion: 

Goes well with any type of poultry (such as chicken patties).

Tip: 

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.

Recipe from Markus Haxter, Beluga Catering & Fachschule, Cologne (Germany)

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