Give your dish a special touch with our mustard sauce - whether it's a pasta dish, fish or a burger.
Ingredients
- 300 mlfresh baby spinach leaves, blanched
- 100 mlheavy cream
- 50 gbutter
- 100 mlveal stock
- 10 gflour
- 20 gDijon mustard
- 5 gmustard flour
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.
