Creamy Sauce for Vegetables

1 cup milk
3/4 cup heavy cream
1.5 cups butter shavings
1 tsp. starch
Pinch of salt
Pinch of white pepper
Bring the full-fat milk and heavy cream to boil, bind with starch, and season with salt and white pepper. Stir in butter shavings with an egg whisk. You can also add herbs like dill, chervil, parsley, or wild garlic. It is important to puree the sauce in a blender until smooth.
Pass the mixture through the iSi funnel & sieve directly into the whipper. Screw on 1 N20 cream charger and shake vigorously.

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