Mayonnaise Collée RecipeOrigin: France Period: Traditional |
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This is a form of mayonnaise thickened with aspic and gelatine that's used as a coating for foods such as eggs and flatfish fillets. Ingredients:
7.5g gelatine 
Mayonnaise Collée Preparation:Method:Heat the aspic until warm then stir in the gelatine and continue heating and stirring (but do not boil) until the gelatine has dissolved. Take off the heat and allow to cool slightly before whisking in the mayonnaise. Allow to cool and thicken before using to coat the desired food. As variants you can flavour the mayonnaise with tomato pure or herbs before use. |
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Other recipes with mayonnaise and aspic as primary ingredients: Thousand Islands Mayonnaise Thousand Island Dressing Mayonnaise Collée Russian Dressing White Chaudfroid Sauce Brown Chaudfroid Sauce Simple Thousand Island Dressing Join the Celtnet Recipes Discussion Forum The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
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