iSi Culinary International

Please select your language:

Specific content & products are available for the following countries, please select your country:

iSi Culinary is a division of iSi Group

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

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

Poultry Cream Sauce

goes with any kind of poultry

Poultry Cream 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
Add to shopping list

Preparation:

Boil the heavy cream with light poultry stock, mix in wheat flour and white wine and stir into the boiling liquid with an egg whisk Then leave to lightly boil for a few minutes.

 

Season with spices and lemon juice and stir in the butter flakes with an egg whisk. Pour the sauce through the iSi Funnel & Sieve into a 0.5 l iSi Whipper, screw on 1 iSi Cream Charger and shake vigorously.

 

Keep the iSi Whipper warm at a constant temperature of max. 75 °C in a bain-marie or water bath.

 

The sauce goes with any kind of poultry (e.g. poultry roll).

Tip:

The poultry cream sauce can be refined with 200 ml of poultry jus (dark gravy/sauce).

 

CAUTION:</ b> Do not place the iSi Thermo Whip or iSi Thermo XPress Whip in the bain-marie or water bath!

 

Double the ingredients for a 1 l 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 iSi Whipper.

Recipe by Markus Haxter, Beluga Catering & Technical College, Cologne (Germany)

Share

Share this page