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Light Mustard Foam recipe with your friends or colleagues!

Light Mustard Foam

Mustard Foam

Whether you’re dressing tender greens in a tangy mustard emulsion, rubbing a mustard marinade into the leg of a lamb, or cutting through the thickness of potatoes, mustard packs quite a punch – and this mustard foam is no different. Softened by the addition of cream and butter, the mustard foam highlights the sharp, tangy flavour of Dijon mustard without overpowering the dish. 


    • 90 g Dijon mustard
    • 100 g heavy cream (min. 35% fat) 
    • 275 g full-fat milk
    • 30 g flour
    • 30 g butter
    • A pinch of nutmeg
    • Salt and pepper to taste


To ensure a smooth cooking experience, please read the Smartwhip care and safety guidelines before usage.

    1. Place half of the butter in a saucepan and melt it over low heat. Add in the flour, whisking thoroughly until the mixture is bubbling lightly. 
    2. Gradually add in the milk and heavy cream, whisking continuously to avoid lumps. Allow the mixture to lightly simmer without burning it. 
    3. Take the pan off the heat and stir in the salt and pepper, nutmeg and Dijon mustard. 
    4. Stir in the remaining butter and, using a hand-held blender, blend the mixture to ensure any lumps are dissolved. 
    5. Strain the mustard foam mixture into a siphon, connect your Smartwhip and charge it to 10 bar. Disconnect your Smartwhip, shake the siphon for 5-10 seconds to evenly distribute the gas and place the siphon in a water bath at 70°C to keep it warm throughout the service. 


Serve the mustard foam alongside grilled mushrooms and jacket potato. For a more intense, nutty-flavoured mustard foam, infuse the milk with toasted sunflower or pumpkin seeds beforehand using the Smartwhip system.