Wild Garlic Sauce
easy
·under 10 minutes
Benefits
Especially fast
No oxidation
popular for children
Ingredients
1 large pinch
salt
125 ml
Cream
80 g
butter
750 ml
vegetable stock
2 tbsp
Magic Texturizer
40 ml
Wermut Dry
125 ml
white wine
0.6 pcs.
Sellerieknolle
1 large pinch
pepper
50 g
ginger
1 pcs.
celery stick
2 pcs.
chopped shallots
100 g
Bärlauch
Steps to prepare
1.
Peel the celery stalks and celery root and cut into 1 cm cubes.
2.
Sauté the finely chopped shallots in the butter until colorless and add the chopped vegetables. Deglaze with the white wine and vermouth and reduce by half.
3.
Pour in the stock and cream and reduce to about ½ liter. Blend the peeled, grated ginger, wild garlic and Magic Texturizer into the sauce.
4.
Finally, season to taste with salt and cayenne pepper and pour directly through an iSi Funnel & Sieve into an iSi Gourmet Whip 0.5 L with heat protection. Screw on an iSi Professional Charger and shake 14 to 16 times.
Benefits
Especially fast
No oxidation
popular for children