Chives Sauce

Chives Sauce

  • 200 ml milk
  • 3 × boiled eggs, chopped
  • 40 g pickles
  • 100 ml canola oil
  • 100 g white toast, without a rim
  • 40 ml balsamic vinegar, white
  • 100 ml beef broth
  • 0.5 × bunch of chives, cut
  • 10 g Estragon mustard


Finely puree all ingredients (except the chives) with a blender.


Season with salt and pepper and fill directly through the 0.5l iSi Whip. Screw on an iSi Professional Charger and shake approx. 18 times.


in portions as required and decorate with chopped chives.

Saving tip:
Guaranteed a great result with every portion thanks to the high stability of the recipe.

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