mustard foam

Wqdwqd_Wqdq_59081

Hey guys

I want to serve bavarian style crispy pork shanks with some kind of (cold!) mustard espuma / foam topped with freshly grated horseradish. 

Thinking about using mayo as base and adding french mustard, sugar, salt, vinegar. 

are there any additional emulsifiers needed or do they represent an advantage? 

just want to give a classic mustard dip a slightly airy mouthfeel by using my whipping siphon. 

guar gum, gelatin, xanthan gum available 

thanks for your suggestions,

Kai 

Johan_Edstrom_5586

I'd try xhantan. Soy Lecitin is often suggested too.

Mustard, mustard powder, water, Xhantan, seasoning, blend, charge and whip would be my first try.