1

Sweat the finely chopped shallots and garlic in butter until translucent. Dust with the flour and pour in the stock and cream. Then add the Gervais and let simmer on low heat for about 5 minutes.

2

Mix together with the <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 and strain directly into a 0.5L iSi Gourmet Whip through an iSi Funnel & Sieve. Screw on an iSi Professional Charger, shake 12 to 14 times and serve warm, or keep warm in a water bath at 75°C.

3

iSi tip:

The base sauce can be modified in a flash by adding fresh ingredients! This way, you can conjure up countless pasta dishes using the same base – from spaghetti con spinaci to a carbonara version with tagliatelle.