For that extra bit of wow.


  • Flavouring (see variations below for quantities)
  • 300ml (1/2 pint) milk
  • 1 tsp soya lecithin granules
  • Sea salt and freshly ground white pepper


  • Place the flavouring variation in a pan with the milk and cook gently for 10-15 minutes, until the garlic has softened and is completely tender (if making the garlic variation).
  • Blitz with a hand blender and pass through a fine sieve into a clean pan. Keep warm.
  • Add the soya lecithin granules to the pan, whisking until smooth. Season to taste and bring to the boil, then blitz with a hand blender to create a foam by bringing the head of the blender from the very bottom of the pan to the top of the liquid. Use immediately.
  • Variations: Mushroom - Add 100g (4oz) of mushroom purée to the milk.
  • Smoked Garlic or Garlic - Add 4 peeled smoked garlic cloves or regular garlic cloves to the milk. Add 1 tablespoon freshly grated Parmesan before blitzing with a hand blender.
  • Parmesan - Add 50g (2oz) freshly grated aged Parmesan to the pan before blitzing with a hand blender.
  • Smoked Bacon or Bacon - Add 50g (2oz) diced rindless smoked or regular bacon to the milk.

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neven maguire: home chef sauces