Champagne Mustard Sauce
- 20 g butter
- 30 g flour (fine)
- 150 ml fish stock
- 120 ml Champagne
- 150 ml heavy cream
- 10 ml lime juice
- 10 g granulated sugar
- 40 g Dijon mustard
Melt the butter, add the flour and stir in the stock until smooth.
Add the remaining ingredients, boil it and simmer for 2 minutes.
Season with salt and fill directly through the iSi Funnel & Sieve into the 0.5l iSi Gourmet Whip. Screw on an iSi Professional Charger and shake about 18 times.
iSi Saving tip:
Hygienic work is guaranteed through clean portioning.
This recipe is suitable for the following products
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