- 250 ml milk
- 200 ml heavy cream
- 1 g salt
- 1 g white pepper
- 25 g butter shavings
- 6 g starch
Bring the full-fat milk and heavy cream to boil, bind with starch, and season with salt and white pepper. Stir in butter shavings with an egg whisk. You can also add herbs like dill, chervil, parsley, or wild garlic. It is important to puree the sauce in a blender until smooth.
Pass the mixture through the iSi funnel & sieve directly into the 0.5 L (~17 fl. oz.) iSi Whipper. Screw on 1 iSi cream charger and shake vigorously. Keep the iSi Whipper warm at max. 75 °C (167 °F) in a bain-marie or in a water bath.
Goes well with pastas, vegetables (like broccoli), and cooked poultry.
Use the creamy herbal sauce immediately and avoid keeping it in warm places for too long, as this will affect the fresh green color and also the flavor of the dish.
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, Cuisine Concept, Bergisch Gladbach (Germany)