BASIC textur - herbacuisine
BASIC textur - herbacuisine
BASIC textur - herbacuisine
Create successful ePaper yourself
Turn your PDF publications into a flip-book with our unique Google optimized e-Paper software.
Basis for<br />
sauces<br />
Sauces that are bound with <strong>BASIC</strong> <strong>textur</strong> retain their own character. You can forgo<br />
the use of cream and butter as taste enhancers as the taste release triggered by<br />
<strong>BASIC</strong> <strong>textur</strong> is not hindered by flour or starches. the absence of flour and<br />
starches also means that skin does not form when the sauce is cooled or reheated.<br />
<strong>BASIC</strong> <strong>textur</strong> can be used in a ratio of up to 1:3.<br />
Fast Sauce Hollandaise<br />
(serves 8)<br />
250 g melted butter (lukewarm)<br />
75 g <strong>BASIC</strong> <strong>textur</strong><br />
75 g egg yolk, pasteurised<br />
10 g lemon juice<br />
10 g asparagus stock<br />
salt<br />
cayenne pepper<br />
1. mix all ingredients with a stick<br />
blender.<br />
2. Season with salt and cayenne<br />
pepper.<br />
3. Pass sauce through a fine sieve,<br />
fill into a 0,5l iSi thermo Whip<br />
PluS or a 0,5l iSi gourmet Whip<br />
PluS, screw on one iSi cream<br />
capsule and shake well. in an iSi<br />
thermo Whip PluS the sauce<br />
will stay warm for up to 3 hours<br />
without any additional heating, put<br />
the iSi gourmet Whip PluS into<br />
a warm water bath (approx. 60°C).<br />
Tip: if the Sauce Hollandaise is too<br />
thick, simply add asparagus stock to<br />
achieve the desired consistency.<br />
9
Change language