Heat the butter with the stock, vinegar, wine, lime juice and spices. Mix the yolk and egg with the xanthan gum and then mix into the warmed butter mixture.
Put straight into an iSi Whip using an iSi Funnel & Sieve. Screw on an iSi Professional Charger and shake about 12 times.
In the Gourmet Whip, the sauce can be kept warm in a 70°C water bath for three to four hours.
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