Ingredients Jump to Instructions ↓

  1. 1 cup strong, light, clear veal stock

  2. 1 cup heavy cream

  3. 2 tbsp butter

  4. 1/4 lb fresh, trimmed mushrooms finely chopped

  5. 1-2 tbsp flour

  6. 1/8 cup dry white wine salt (pinch) white pepper (pinch) fresh lemon juice to taste

Instructions Jump to Ingredients ↑

  1. Melt the butter and allow the chopped mushrooms to brown, then add the veal stock and then the cream. Bring the mixture to a boil. Mix flour and white wine and stir into the boiling liquid with a whisk. Allow to simmer for a few minutes and then season with salt and pepper and lemon juice. Pass the sauce through a fine strainer or puree in a blender and strain. Pour the sauce into a 1 Pint iSi Gourmet Whip or iSi Thermo Whip, screw in one iSi cream charger and shake vigorously. Keep the filled Gourmet Whip warm in a water bath at temperatures of up to 75 °C / 165 °F. The iSi Thermo Whip is thermal and will keep warm for up to 3 hours (DO NOT place in a warm water bath.) Serve with any type of veal.


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