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Sauce

Aspic Mayonnaise

A cold sauce made by emulsifying aspic jelly with oil and optional vinegar, seasoned with salt and cayenne.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Tarragon and pepper match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 2,399 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Aspic Mayonnaise

Ingredients

Directions

  1. Stir the oil into the cold aspic jelly drop by drop until it thickens.

  2. If desired, add vinegar unless the aspic is already tart.

  3. Season with salt and cayenne to taste, depending on the aspic's seasoning.

  4. Keep all utensils and ingredients very cold; consider placing the bowl in a larger vessel of cracked ice while stirring.

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. Tarragon + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together2,399 recipes

    Shared aroma: estragole (anise, licorice).

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

What each ingredient does

Aspic jelly
Forms the base and sets the emulsion, giving the mayonnaise its body and structure.
Oil
Adds richness and fat, emulsified into the jelly to thicken it into a mayonnaise.

The step that matters

Add the oil drop by drop while keeping everything cold. Oil must be added slowly so it disperses into tiny droplets within the jelly. Adding it too fast, or when the aspic is warm, can cause the emulsion to break and fail to thicken.

“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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