Chicken Sauce

Ingredients for a 1 Pint Dispenser:

1.5 cups Chicken stock
3/4 cups Cream
1/4 cup Dry white wine
1 oz. Wheat flour
1 oz.  Butter
pinch of Salt
pinch of White pepper
.5 Tbsp Lemon juice


Bring the heavy cream and reduced-fat (light, clear) chicken stock to a boil. Stir the flour (or starch) and 1/4 cup white wine together and then mix with the boiling liquid using an egg whisk. Leave to boil gently for a few minutes and season with the spices, lemon juice, and white wine. Stir in the butter shavings with an egg whisk. Pass the mixture through an iSi Funnel & Sieve directly into the whipper. Screw on 1 N20 Cream Charger and shake vigorously. Shake well before serving.

Serving Suggestion:

Goes well with any type of poultry (such as chicken patties).

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