Whipped sauces take your dishes to the next level. Airy cheese sauces or fizzy purees make ever
dish extra special.

Ingredients (for 4 servings):

For the Taco Sauce:
• 3 medium tomatoes, chopped
• 1/2 red onion, chopped
• 1/2 chili pepper (or more to taste)
• 1 garlic clove, chopped
• 1/2 tsp ground coriander
• 1/2 tsp ground cumin
• 1/4 tsp lime juice
• 1/2 tsp sugar (to balance flavors)
• Salt and pepper to taste
• 2 tbsp olive oil
• 1/4 cup water (for desired thickness)

For the Avocado Foam:

• 1 ripe avocado
• 100 ml heavy cream
• 1/2 tsp lime juice
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Making the Taco Sauce:
◦ Heat the olive oil in a pan over medium heat. Add the chopped onion and garlic and sauté for 2-3 minutes, until the onion is soft and translucent.
◦ Add the chopped tomatoes, chili, and spices (coriander, cumin, salt, pepper, and sugar). Stir well and cook for about 10-15 minutes, until the tomatoes break down and the sauce thickens.
◦ Add the lime juice and water, stir again, and let the sauce simmer for a few more minutes to blend the flavors.
◦ Once the sauce reaches your desired thickness, remove from the heat and let it cool.

2. Making the Avocado Foam:
◦ Place the heavy cream, ripe avocado, lime juice, salt, and pepper into a siphon bottle.
◦ Close the bottle and charge it with a gas cartridge.
◦ Shake the bottle for about 10 seconds until you achieve a light, airy avocado foam.

3. Serving:
◦ Spoon the taco sauce over your tacos, burritos, or any dish you’d like to add it to.
◦ Top each portion with a dollop of avocado foam to give the sauce a creamy, fluffy texture.
◦ Garnish with fresh cilantro for added flavor and color.

Tip: Adding the avocado foam brings a luxurious creaminess and freshness to the taco sauce, while the use of the siphon and nitrous oxide gives the foam a light and airy texture. This combination strikes the perfect balance between the spicy taco sauce and the smooth avocado!

Ingredients (for 4 servings):
• 150 ml heavy cream
• 50 ml milk (or plant-based milk, if preferred)
• 1 tbsp olive oil
• 2 garlic cloves, chopped
• 1/2 tsp ground black pepper
• 1/2 tsp salt
• 1/4 tsp sugar (for balancing flavors)
• 1/2 tsp lemon juice

Instructions:

1. Making the Sauce:
◦ Heat olive oil in a small pan over medium heat. Add the chopped garlic and sauté for 2-3 minutes until the garlic turns golden.
◦ Add the heavy cream and milk to the pan, stirring to combine.
◦ Add black pepper, salt, and sugar. Stir everything together and bring to a simmer. Reduce the heat and let the sauce cook for 2-3 minutes to allow the flavors to meld together.
◦ Finally, add the lemon juice and stir to incorporate.

2. Whisking the Sauce:
◦ Pour the prepared sauce into a siphon bottle.
◦ Close the bottle and charge it with a gas cartridge.
◦ Shake the bottle for about 10-15 seconds until the sauce turns light and fluffy. The use of nitrous oxide gives the sauce a delicate texture, making it soft and creamy.

3. Serving:
◦ Dispense the fluffy black pepper garlic sauce over hot dishes like grilled meats, pasta, or vegetables.
◦ This sauce adds a luxurious fluffiness and flavor to any dish without the need for a foam.

Tip: Using nitrous oxide makes the sauce texture airy and creamy, but it’s not a foam. The sauce remains smooth, fluffy, and luxurious, with all the
flavors perfectly balanced.

Ingredients (for 4 servings):
• 100 ml cold-pressed olive oil
• 100 ml butter (preferably with higher fat content, such as 82%)
• 2 tbsp freshly squeezed lemon juice
• 1/2 tsp grated lemon zest
• 1/4 tsp white pepper
• 1/2 tsp salt (adjust to taste)
• 2-3 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Making the Sauce:
◦ Melt the butter and olive oil together with the lemon zest over low heat in a small pot. Heat for about 2-3 minutes until all ingredients are well combined.
◦ Add the lemon juice, salt, and white pepper. Stir to combine, and heat for another 2 minutes to allow the flavors to blend.
◦ Remove from heat and let the sauce cool to room temperature.

2. Using Nitrous Oxide:
◦ Pour the mixture into a siphon bottle.
◦ Close the bottle and charge it with a gas cartridge.
◦ Shake the bottle for 10-15 seconds to make the sauce light and airy. The nitrous oxide creates a fluffy, thin texture, giving it a luxurious finish.

3. Serving:
◦ Pour the airy lemon-butter sauce over seafood, fish, or even grilled vegetables.
◦ Garnish with fresh parsley and serve immediately!

Tip: The nitrous oxide gives the sauce a fluffy, airy texture while keeping it rich and flavorful. The freshness of the lemon, paired with butter, balances the taste of seafood or fish, and the light texture adds a luxurious finishing touch.

Ingredients (for 4 servings):
• 150 g cheddar cheese (or another strong-flavored cheese like
Gruyère or Parmesan), grated
• 100 ml heavy cream
• 50 ml milk
• 1 tbsp butter
• 1/2 tsp ground black pepper
• 1/2 tsp salt
• 1/4 tsp nutmeg (optional, adds warmth)

Instructions:

1. Making the Cheese Sauce:
◦ Melt the butter in a small saucepan over medium heat.
◦ Add the heavy cream and milk, stirring well. Heat the mixture for about 2-3 minutes until it starts to gently simmer.
◦ Add the grated cheese, stirring constantly until the cheese is completely melted and the sauce becomes smooth.
◦ Season with salt, pepper, and nutmeg (if using), and let the sauce simmer on low heat for a couple more minutes to
allow the flavors to blend.
◦ Remove from heat and let the sauce cool for about 5 minutes, so it isn’t too hot to pour into the siphon bottle.

2. Whipping:
◦ Pour the cheese mixture into the siphon bottle.
◦ Close the bottle and charge it with a gas cartridge.
◦ Shake the bottle for 10-15 seconds until the sauce becomes light and fluffy. The nitrous oxide gives the sauce a luxurious, creamy, and airy texture.

3. Serving:
◦ Pour the fluffy cheese sauce over hot pasta, potatoes, fries, or grilled vegetables.
◦ Garnish with fresh parsley or herbs (optional) and serve immediately.

Tip: Using nitrous oxide makes the cheese sauce especially fluffy and creamy. If you want an even more intense flavor, use a stronger cheese
variety for a bolder taste.

Ingredients (for 4 servings):
• 150 ml sour cream
• 50 ml mayonnaise
• 1 tbsp freshly squeezed lemon juice
• 1/2 tsp ground chili powder (or fresh chopped chili, to taste)
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Making the Sauce:
◦ In a bowl, mix together the sour cream, mayonnaise, lemon juice, and garlic powder.
◦ Add the chili powder, salt, and black pepper, and stir until all the ingredients are well combined.
◦ For a fresh flavor boost, you can add a little chopped fresh parsley or chives (optional).
◦ Let the sauce cool to room temperature (ensure it’s not too hot when pouring it into the siphon bottle).

2. Using Nitrous Oxide:
◦ Pour the sour cream mixture into the siphon bottle.
◦ Close the bottle and charge it with a gas cartridge.
◦ Shake the bottle for 10-15 seconds until the sauce becomes light and fluffy. The nitrous oxide gives the sauce a luxurious, airy texture.

3. Serving:
◦ Pour the fluffy sour cream and chili sauce over chips or serve it as a dip.
◦ Enjoy the creamy and spicy flavor that complements your crispy snacks perfectly!

Tip: The nitrous oxide helps to create a light and airy texture, making this dip extra luxurious. If you prefer a spicier sauce, increase the chili amount or add some fresh chopped chili for extra heat!

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