Champagne Mustard Sauce

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.

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