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Aspic Jelly

A yellow salad cream made by mixing aspic jelly with tartar sauce and optional liquids.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Chicken and olive are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 11,888 recipes. Both carry acetic acid hexyl ester, which smells sweet, green. The science ↓

Aspic Jelly

Ingredients

Directions

Prepare

  1. Prepare cold aspic jelly until just about to set.

  2. Mix with tartar sauce to create a yellow, flavored jelly.

Make the salad cream

  1. Reduce thick mayonnaise by adding vinegar and water, or milk/cream.

  2. Use clear strained chicken broth or unseasoned soup stock instead of water for richer flavor.

Serve

  1. Serve the salad cream cold with vegetables, meat, or fish.

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. Chicken + olivetop 9% of all pairs
    Smell alikemoderate
    Cooked together11,888 recipes

    Shared aroma: acetic acid hexyl ester (sweet, green).

  2. Vinegar + olivetop 10% of all pairs
    Smell alikemoderate
    Cooked together12,297 recipes

    Shared aroma: isoamyl acetate (banana, fruity).

  3. Milk + chickentop 13% of all pairs
    Smell alikemoderate
    Cooked together4,389 recipes

    Shared aroma: 1-hexanal (fruit).

  4. Milk + olivetop 15% of all pairs
    Smell alikemoderate
    Cooked together5,828 recipes

    Shared aroma: 2-undecenal (sweet).

  5. Sauce + olivetop 20% of all pairs
    Smell alikelow
    Cooked together5,568 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Cold aspic jelly
Sets into a firm, flavored base that gives the salad cream its body.
Tartar sauce
Adds tangy, savory flavor and a yellow color to the jelly.
Vinegar
Adds acidity that brightens the flavor and thins the thick mayonnaise.
Milk or cream
Adds moisture and softness, thinning the mayonnaise and mellowing its texture.

The step that matters

Preparing the aspic until just about to set. If the aspic is too cold or too set, it becomes lumpy and will not blend smoothly with the tartar sauce. If it is too warm, it stays runny and the mixture will not hold a creamy body.

“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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