Mayonnaise Aspic
Ingredients
Directions
Mix the aspic jelly into the mayonnaise sauce, stirring well until it begins to thicken.
For a smoother blend, pass the mixture through a fine mesh strainer before using.
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
- Aspic jelly
- Sets the mixture into a firm, wobbly gel as it cools.
- Mayonnaise sauce
- Adds fat and richness, giving the aspic a creamy body and smooth mouthfeel.
The step that matters
Stir until it begins to thicken. The aspic must be not quite set when mixed in. If it is already too cold or too firm, it will not blend evenly with the mayonnaise and may leave lumps. Stopping at the point where it begins to thicken keeps the mixture smooth and pourable.
“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.
You might also like
Wine Sauce (for stewed fruit)186 recipes
Caper Sauce180 recipes
Brown Sauce141 recipes
Dutch Sauce74 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.