Molded Mayonnaise
Ingredients
Directions
Prepare the aspic
Cook the onions in water for 10 minutes and add a little coarse sea salt.
Dissolve the gelatin in 2 tablespoons of cold water.
Add the dissolved gelatin to 1 cup of hot onion water.
Set and serve
When the mixture is cold, fold in the mayonnaise.
Color the mixture green and serve in a mold with veal and tomatoes cut into cubes around it.
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
What each ingredient does
- Mayonnaise
- Adds richness and a creamy texture to the set mixture.
- Gelatine
- Sets the liquid into a firm mold that holds its shape when cold.
The step that matters
Fold in the mayonnaise only when the mixture is cold. Gelatine begins to set as it cools, so folding in mayonnaise while the mixture is still warm can cause the fat to separate and the mixture to set unevenly, leaving a greasy or lumpy texture.
“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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