Mustard Sauce


300 ml Water
100 ml heavy cream
20 g Dijon mustard
5 g Mustard flour
100 ml Veal stock
50 g Butter
10 g Flour


Bring all ingredients to boil and reduce a little. Pass the mixture through the iSi funnel & sieve directly into the dispenser. Screw on 1 N20 cream charger and shake vigorously. Keep the iSi Whipper warm at max. 167 °F in a bain-marie or in a water bath. Shake vigorously before serving.

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