203 Sauce Mayonnaise Collée

Jellied Mayonnaise

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

This sauce is prepared in the proportions of 3 dl (½ pt or U.S. cups) melted aspic jelly to 7 dl ( pt or 3 U.S. cups) Mayonnaise; it is used to bind vegetable salads and to coat Chaud-froid dishes designated à la Russe.

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