Wayne Gisslen

Mustard Foam

Preparation info
  • Approx.

    8

    oz
    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS

Method

  1. Combine the shallot, wine, and thyme in a small saucepan. Reduce liquid to ¾ fl oz (27 mL).
  2. Add the cider and reduce to 1 fl oz (30 mL).
  3. Add the cream and bring to a simmer.
  4. Stir in the mustard, lemon juice, and carrageenan. Season to taste with salt and pepper. Strain to remove thyme sprig.
  5. Place the mixture into a foaming caniste

Per 1 fl oz (29.57 mL): Calories, 125; Protein, <1 g; Fat, 11 g (79% cal.); Cholesterol, 40 mg; Carbohydrates, 4 g; Fiber, 0 g; Sodium, 140 mg.