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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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