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Mustard Sauce

a superb finishing touch to many dishes

Mustard Sauce
  • 300 ml fresh baby spinach leaves, blanched
  • 100 ml heavy cream
  • 50 g butter
  • 100 ml veal stock
  • 10 g flour
  • 20 g Dijon mustard
  • 5 g mustard flour

Ingredients

  • 300 ml fresh baby spinach leaves, blanched
  • 100 ml heavy cream
  • 50 g butter
  • 100 ml veal stock
  • 10 g flour
  • 20 g Dijon mustard
  • 5 g mustard flour
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Preparation:

Bring all ingredients to the boil together and reduce them a little. Pour the mixture through the iSi Funnel & Sieve directly into a 0.5 l iSi Whipper.

 

Screw on 1 iSi Cream Charger and shake vigorously. Keep the iSi Whipper warm at max. 75 °C in a bain-marie or water bath. Shake vigorously before serving.

Veal velouté:

Heat the butter and briefly simmer the flour in it. Infuse with the stock and simmer for approx. 10 minutes.

Serving suggestion:

Ideal for light meat, fish, vegetable, pasta and mushroom dishes, as well as for gratins and casseroles.

 

Can it be kept warm?

Double the ingredients for a 1 l iSi Whipper. Screw on 2 iSi Cream Chargers, one after the other. Shake vigorously after attaching each Charger. Halve the ingredients if using a 0.25 l iSi Whipper.

Recipe by Alois Gasser/Wiberg Team (Austria)

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