1

Lightly brown the chorizo in a saucepan, then turn back to a low flame and briefly sauté the paprika powder.

Add the butter and simmer together with the chorizo for 5 minutes, then strain the butter.

2

Bring the chorizo butter to the boil together with the stock, vinegar, lemon juice and spices, then mix in the yolk and egg.

3

Put straight into an iSi Whip using an iSi Funnel & Sieve. Screw on an <a href="/us/culinary/recipes/detail" title="×" data-content="<div class="ce-textpic ce-center ce-above"><div class="row"><div class="col-50"><div class="ce-gallery" data-ce-columns="1" data-ce-images="1"><div class="ce-outer"><div class="ce-inner"><div class="ce-row"><div class="ce-column"><figure class="image"><img class="image-embed-item mw-ui-100 h-auto" src="/fileadmin/_processed_/9/4/csm_Professionalcharger_ML_52d5b961a3.jpg" width="330" height="264" alt="" /></figure></div></div></div></div></div></div></div><div class="row"><div class="col-50"><div class="ce-bodytext"><p>With maximum premium volume, less remaining volume and up to 20% more portions*, you save money and time. Conjure up perfect results with the iSi Professional Chargers for an incomparable variety of preparations!</p><p><strong><a href="https://www.isi.com/en/culinary/products/detail/product/professional-chargers/" target="_blank">&gt;&gt; more Info</a></strong></p></div></div></div></div>">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.

TIP:

Add a pinch of <a href="/us/culinary/recipes/detail" title="×" data-content="<div class="ce-textpic ce-center ce-above"><div class="row"><div class="col-50"><div class="ce-gallery" data-ce-columns="1" data-ce-images="1"><div class="ce-outer"><div class="ce-inner"><div class="ce-row"><div class="ce-column"><figure class="video"><div class="video-embed" style="width: 330px; padding-bottom: 56.060606060606%"><iframe src="https://player.vimeo.com/video/347040930?dnt=1&amp;title=0&amp;byline=0&amp;portrait=0" allowfullscreen width="330" height="185" class="video-embed-item" title="Science of Cooking: Xanthan Gum" allow="fullscreen"></iframe></div></figure></div></div></div></div></div></div></div><div class="row"><div class="col-50"><div class="ce-bodytext"><p>In our basic course about textures, avantgarde chef Giuseppe Messina explains when you can use Xanthan gum, how you use it, and reveals his own personal tricks for a perfect cold Espuma!</p></div></div></div></div>">xanthan gum to give the sauce even more stability.