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Molded Mayonnaise

A molded mayonnaise made with onion aspic, gelatin, and mayonnaise, served with veal and tomatoes.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Onion and gelatin work together. They rank in the top 31% of all ingredient pairs, and cooks put them together in 211 recipes. Both carry acetic acid, which smells sour, vinegar. The science ↓

Molded Mayonnaise

Ingredients

Directions

Make the aspic

  1. Make the aspic by cooking the onions in water for 10 minutes with a little salt.

  2. Dissolve the gelatin in cold water.

  3. Add the dissolved gelatin to the hot onion water.

Mold and serve

  1. Once the mixture is cold, fold in the mayonnaise.

  2. Color the mixture green if desired and pour into a mold.

  3. Serve with veal and tomatoes cut into cubes around the mold.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Onion + gelatintop 31% of all pairs
    Smell alikelow
    Cooked together211 recipes

    Shared aroma: acetic acid (sour, vinegar).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Mayonnaise
Adds fat and richness, giving the molded mixture a creamy texture.
Gelatin
Sets the aspic so the mixture holds its shape when unmolded.
Onions
Provide the savory flavor base of the aspic.

The step that matters

Fold in the mayonnaise only after the mixture is cold. Mayonnaise is an emulsion that can separate or turn oily in hot liquid, and warm aspic would also keep the gelatin from setting properly. Cooling first keeps the mixture smooth and firm.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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