Poultry Cream Sauce

goes with any kind of poultry

Poultry Cream Sauce

Refine simple poultry dishes with this cream sauce.

  • 200 mlheavy cream
  • 30 gbutter
  • 1 gsalt
  • 1 mllemon juice
  • 1 gwhite pepper
  • 250 mlChicken stock
  • 20 mldry white wine
  • 30 gwheat flour


Boil the heavy cream with light poultry stock, mix in wheat flour and white wine and stir into the boiling liquid with an egg whisk Then leave to lightly boil for a few minutes.


Season with spices and lemon juice and stir in the butter flakes with an egg whisk.


Pour the sauce through the iSi Funnel & Sieve into a 0.5 l iSi Whipper, screw on 1 iSi Cream Charger and shake vigorously.

Keep the iSi Whipper warm at a constant temperature of max. 75 °C in a bain-marie or water bath.

The sauce goes with any kind of poultry (e.g. poultry roll).

Recipe by Markus Haxter, Beluga Catering & Technical College, Cologne (Germany)
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