Markus Haxter's recipe for a successful veal cream sauce - a basic recipe that everyone should know!
Ingredients
- 200 mlheavy cream
- 20 gbutter
- 1 gsalt
- 1 mllemon juice
- 1 gwhite pepper
- 20 mldry white wine
- 40 gmushrooms
- 30 gwheat flour
- 220 mldark veal stock
1
Melt the butter, deglaze with dark veal stock, add the heavy cream and bring to the boil.
2
Mix the wheat flour with white wine and 30 ml of stock and stir into the boiling liquid with an egg whisk. Leave to lightly boil for a few minutes then season with spices and lemon juice.
3
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.
Double the ingredients for a 1 l iSi Whipper. Screw on 2 iSi Cream Chargers, one after the other. Shake vigorously after attaching each Charger. Halve the ingredients if using a 0.25 l iSi Whipper.
