Warm Aioli Sauce
Ingredients for a 0.5 L iSi Whipper:
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.
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.