Mustard soy lecithin air is a modernist foam that adds light, flavorful texture to savory dishes like pork and hot dogs. It's frothed to order using an immersion blender or milk frother and must be served within 5 to 15 minutes for best stability.
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For the Mustard Air
At least 10 minutes before serving
Blend or whisk together the water, yellow mustard, and soy lecithin then pour into a wide, flat-bottomed container. It can stay at this stage for a few hours.
Just before serving you will want to froth the air. This can be accomplished by running an immersion blender or Aerolatte milk frother in the mustard-water mixture. Try to keep the blender halfway out of the liquid so the air is more easily incorporated. This can sometimes take several minutes and there will still be liquid left at the bottom of the bowl.
Once there is a decent amount of foam on top, let it sit for 1 minute to stabilize. Once stabilized, spoon it out of the container and onto your dish.
Serve the dish within the next 5 to 15 minutes to maximize the stability of the air.
immersion blender or Aerolatte milk frother · wide, flat-bottomed container
Blend the water, mustard, and soy lecithin together at least 10 minutes before serving. The mixture can stay in its flat-bottomed container for a few hours before frothing.
You need either an immersion blender or an Aerolatte milk frother to create the foam. Position the blender halfway out of the liquid to incorporate air more easily.
Serve the dish within 5 to 15 minutes after spooning the foam onto it to maximize stability. Let the foam sit for 1 minute to stabilize before plating.
The recipe specifies prepared yellow mustard. Other prepared mustards may work, but they could affect flavor balance and foam stability.
This is normal. The frothing process creates foam on top while liquid remains below. Spoon only the airy foam onto your dish, leaving the liquid behind.
