Bring the butter to the boil in a cooking pot for approx. 5 minutes and skim the foam.
For the reduction, dice the onion and cook in the white wine with the peppercorns and the bay leaf and reduce for approx. 3 minutes. Beat the eggs with 4 tbsp. of lukewarm reduction and the hand-warm butter in a bowl.
Add honey and chilli and season with salt, white pepper and lemon juice. Add the stock. Pass the mixture through the iSi Funnel & Sieve directly 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.
CAUTION: The mixture must be steamed and heated in a bowl for use in the iSi Thermo Whip and iSi Thermo XPress Whip. Do not place the iSi Thermo Whip or iSi Thermo XPress Whip in the bain-marie or water bath!
The sauce can be reheated in the iSi Gourmet Whip without coagulation in the bain-marie or water bath at max. 75 ° C.
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.
This recipe is suitable for the following products
Let yourself be inspired.
In our database, you will find a host of scrumptious recipes that you can prepare quickly and easily with our whippers. Browse through numerous espumas, soups, desserts and cocktails and serve exciting concoctions to your guests on every occasion.more recipes