Mustard Soy Lecithin Air

Recently I was making a sous vide pork tenderloin and I wanted a light sauce to use as a topper so I created this mustard-based air. It uses prepared yellow mustard mixed into water and soy lecithin, which is then frothed with an immersion blender or Aerolatte.

You could also use brown mustard or Dijon mustard for other variations. While I made it specifically for the pork tenderloin, it will go great with any meats that mustard is usually paired with. Heck, you could even serve a modernist hot dog using this air as garnish!

Using airs in your cooking is a great way to add bursts of flavor and unique textures to your dishes. Airs are easy to make and can be done almost entirely ahead of time, since the final frothing is all that is needed before serving. There are a few ways to make airs, but I almost always just use a soy lecithin air since it's the easiest and most stable.

Because airs are filled with so much, well... air, it is best to use a strongly flavored liquid as your base. I've made several different soy lecithin airs, including a citrus air, soy sauce air, chive air, and a lemon caper air.

If you like this recipe you can get more than 80 other recipes from my book Modernist Cooking Made Easy: Getting Started. The book covers many of the popular modernist techniques such as gelling, spherification, and foams. It also explores modernist ingredients like agar, sodium alginate, tapioca maltodextrin, and xanthan gum. It is all presented in an easy to understand format and I think it's the best way to learn about modernist cooking.