- 16 oz. crème fraîche
- Juice of 1 lemon
- Clean and trim your vegetables and arrange them on a platter or in a basket.
- 1 soda siphon plus 2 CO2 cartridges.
- In a bowl blend the basil mustard and crème fraîche.
- Stir in the lemon juice and salt.
- Just before serving, fill the siphon jar with the sauce and gas with two cartridges while shaking briskly.
- Serve the espuma in a small bowl to accompany the vegetables.