Archive for May, 2012
We here at iSi are all about innovation. We love to find the extraordinary in an otherwise ordinary recipe. But come the summer months, especially Memorial Day weekend, we love nothing more than to toss off our aprons, get out of the kitchen and kick back with a burger and beer just like everyone else.
Well, why can’t we have both? After all, there’s a reason ketchup and mustard make a lethal combination, the ultimate definite of umami. Mustard, that tang is unmistakable and at the end of the day, nothing binds those flavors together better than an old fashioned mayonnaise. With cheese on top, please.
With all respect to these flavors, this Memorial Day, we politely encourage you to ditch the old plastic containers of condiments, and add a little DIY twist.
Our recipe for Mustard Sauce gives not only a fabulous depth of flavor but a creamy mouthfeel with the addition of heavy cream. You can also choose to take it up a notch with a bit of a veal stock reduction, for an added wow effect.
What about mayonnaise – served warm? It’s one way to ensure your burger is served piping hot. Ours calls for two different oils and a dash of mustard. In addition, our classic gorgonzola mousse, or Chef Richard Blais’ recipe for Cheese Wizard are two ways to evenly distribute a cheese flavor, without the messy melting or seizing problem.
If you’re feeling a bit more adventurous or have some prep time, why not a wasabi or avocado espuma?
Ingredients for 1 Liter Whipper
640 ml water
200 ml heavy cream
40 g Dijon mustard
6 g mustard powder
125 ml veal reduction ( optional)
100 ml veal stock
50 g butter
1 tbsp flour
For the veal reduction: Melt butter, add flour and cook over high heat for a few minutes. Whisk in veal stock and simmer for 10 minutes.
For the sauce: Bring all ingredients, including the reduction, to a boil and strain into a 1 L iSi whipper. Screw on two iSi cream chargers and shake vigorously after each one. You can serve this immediately warm or refrigerate.
Ingredients for 1 Liter Whipper
10 eggs (room temperature)
400 ml sunflower seed oil
100 ml olive oil
1 tsp mustard (medium hot)
2-3 tbsp white wine vinegar
salt, sugar, white pepper, lemon juice to taste
Whisk eggs and mustard into a large bowl. Combine oils and add in drop by drop, then whisk in a steady trickle into egg mixture. Season to taste with vinegar, salt, sugar, white pepper and lemon juice.
Strain sauce through the iSi funnel and pour into a 1 L iSi whipper. Screw on two iSi cream chargers and shake vigorously after each one. Allow mixture to settle for fifteen minutes prior to serving and store in warm water bath in a bowl to keep warm. Refrigerate after use.
Note: You may also add pureed garlic to make a warm aioli sauce.
Cheese Wizard by Chef Richard Blais
Ingredients for 1 pint Whipper
200 grams whole milk
100 grams Velveeta
100 grams white cheddar
3 drops roast beef extract
Heat milk to a bare simmer. Add Velveeta and cheddar. Stir until melted. Strain. Cool. Pour into a 1 pint iSi whipper. Charge with 3 cream chargers. Shake 3 to 5 times. Test consistency. Serve on your own Philly sandwich inspired burger!
Note: You can use the Gourmet Whip Plus, Cream Profi Whip Plus or Creative Whip for the above applications.
Photo by Amusing Planet