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Mayonnaise foam.....??

post #1 of 3
Thread Starter 

Good evening all.


New to the forum.... second post here.... but I've spent a few years in professional kitchens.

I've joined specifically to ask for a few ideas on how to create an effect.


I'm retired now, but I do the occasional odd job. I was recently asked to come up with a seafood recipe that captured the "essence" of the region and that of the seafood itself.


I'm using snow crab. Its locally caught and processed. And, its really good! Oh, and its donated by the owner of a local seafood company.


For one preparation, I want to infuse a mayonnaise with "the ocean" so I'm testing out flavors and textures that accomplish that goal. Lately, I've been liking the taste of the mayo infused with a bit of toasted, ground dulse(or nori) and a little lemon. I'm getting close to that taste.


But, its the texture I'm having issues with.


I want to make a mayonnaise and aerate it, and give it the texture of sea foam... or, that of a foam done as a sauce/garnish on many dishes these days. I can make a darn fluffy mayo just fine, but I want it much more aerated than that.... bubbly, foamy, fog-like.


I want to shroud a crispy pan-fired snow crab cake in a cloud of this "ocean fog" 

It also has to have long pot life so I can plate and replenish as needed throughout a two hour service without have to make a new batch.


My first thought was to borrow my neighbor's C02 powered whipped cream canister, fill-er up with Hellman's and,...... well......, let 'er rip. See what happens. Depending on the outcome, I might consider using my own canister for further testing.


Other than that. Well, I got nothing other than that.


So, I'm looking to aerate mayonnaise to the point where it has the fluff of whipped egg whites, and will hold that shape for a fair bit of time.


If anyone has any brilliant(or otherwise) ideas, please come forward. I'd greatly appreciate the assistance.


All the best,



post #2 of 3

Not much experience at aerating but my first instinct is to add gelatin or pectin to help stabilize the foam. Thinning the mayo with a small amount of heavy cream or half and half might help as well. 

post #3 of 3

You may have better luck reposting/moving this to the pro chef forum.

Quite a few of them are into foams and would most have the answer you need.



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