Mustard Sauce for Dipping


handful of fresh baby spinach leaves, blanched
1/2 cup heavy cream
1 1/4 tbsp Dijon mustard
1/4 tbsp mustard flour

Bring all ingredients to boil and reduce a little. Pass the mixture through the iSi funnel & sieve directly into the 0.5 L whipper. Screw on 1 cream charger and shake vigorously. Keep the whipper warm at max. 167 °F in a bain-marie or in a water bath. Shake vigorously before serving.

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