Recipes

Warm Aioli Sauce

Suitable for the iSi Gourmet Whip PLUS, iSi Thermo XPress Whip or iSi Thermo Whip PLUS.

Copyright © 2012 PolyScience; Recipe and Photo, courtesy of iSi North America

Ingredients for a 0.5 L iSi Whipper:
8 Eggs
2 Egg Yolks
350 ml / 11.8 fl. oz. Sunflower Seed Oil
150 ml / 5.1 fl. oz. Olive Oil
1 tsp Mustard
2 – 3 tbsp White Balsamic Vinegar
1 tsp. Puréed Garlic
Kosher Salt, Ground White Pepper, to taste
Lemon Juice, to taste

For more information on food safety, please click here.

Preparation:
It is important that all ingredients are at room temperature! Mix eggs and mustard with a balloon whisk in a large bowl. Combine both types of oil and, while beating the egg mixture, add the oil drop by drop at first. After a little while, change to a thin, steady trickle. Season to taste with vinegar, salt, pepper and round off with lemon juice if desired. Pass through the iSi Funnel + Sieve directly into the 0.5 L / 1 US Pint iSi Whipper. Screw on one iSi Cream Charger and shake vigorously. Keep hot in the 0.5 L iSi Gourmet Whip PLUS at 65°C / 150° F in a bain-marie or in a water bath and allow to settle for 15 minutes. Shake vigorously before serving.

Attention: Never place the iSi Thermo Whip PLUS or the iSi Thermo XPress Whip in a water bath or bain-marie!

For preparations in the 1 L iSi Whipper, double the amount of ingredient, screw on 2 iSi Cream Chargers and shake vigorously after each one.

Recipe courtesy of iSi.

 


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