Creamy Veal Sauce

Directions

Melt the butter and allow the chopped mushrooms to brown, then add the veal stock and then the cream.

Bring the mixture to a boil. Mix flour and white wine and stir into the boiling liquid with a whisk.

Allow to simmer for a few minutes and then season with salt and pepper and lemon juice.

Pass the sauce through a fine strainer or purée in a blender and strain.

Pour the sauce into a 1 Pint iSi Gourmet Whip or iSi Thermo Whip, screw in one iSi cream charger and shake vigorously.

Keep the filled Gourmet Whip warm in a water bath at temperatures of up to 75 °C / 165 °F.

The iSi Thermo Whip is thermal and will keep warm for up to 3 hours (DO NOT place in a warm water bath.)

Serve with any type of veal.