204 Sauce Mayonnaise fouettée à la Russe

Whipped Mayonnaise, Russian Style

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Place 4 dl (14 fl oz or U.S. cups) melted aspic jelly, 3 dl (½ pt or U.S. cups) Mayonnaise, 1 tsp tarragon vinegar and 1 tbs grated and very finely chopped horseradish in a china basin and mix well together with a whisk.

Place on ice and whisk until it becomes frothy and starts to set then stop whisking, remove from the ice and use whilst still sufficiently liquid for its particular purpose.

This sauce is principally used for binding vegetable salads together for moulding.