- 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 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).
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.