Mustard Puma
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 ½ tablespoon Dijon mustard
- 1 tablespoon mustard, medium hot
- 75 ml cream
- 50 ml apple juice
- 2 pinch (s) sea salt
- 1 pinch (s) sugar
Print Recipe
Pin Recipe Instructions
- Mix all ingredients well and pour into the isi.
- Screw in 2 nitrogen capsules and spray out the espuma.
- Goes well with lamb chops, rabbit meat, beef tartare and, if you want, with Viennese sausages de luxe.
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