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Chicken, Mayonnaise of

Chicken pieces coated in a mixture of mayonnaise and cooled aspic jelly, served with dressed salad.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Chicken and sauce are a kitchen classic. They rank in the top 23% of all ingredient pairs, and cooks put them together in 4,513 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Chicken, Mayonnaise of

Ingredients

Directions

Prepare the chicken

  1. Cut the chicken into small pieces, removing all skin and ends of bones.

Make the coating

  1. Dissolve the aspic jelly and let it cool slightly.

  2. Mix the cooled aspic jelly with the Mayonnaise sauce.

Coat and serve

  1. Coat the chicken pieces with the Mayonnaise mixture.

  2. Serve with dressed salad.

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 + saucetop 23% of all pairs
    Smell alikelow
    Cooked together4,513 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 boiled chicken
Provides the main protein; cutting it into small pieces gives each piece a surface to coat.
Mayonnaise sauce
Adds fat and richness, giving the chicken a creamy, smooth coating.
Aspic jelly
Gelatin-based jelly that thickens the mayonnaise slightly and gives the coating a set, glossy finish.

The step that matters

Let the aspic cool slightly before mixing it with the mayonnaise. Hot aspic can thin or split the mayonnaise emulsion, while aspic that is too cool may begin to set in lumps. Slightly cooled liquid aspic blends smoothly and keeps the coating even.

“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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