Lou Sackett, Jaclyn Pestka, Wayne Gisslen

Mayonnaise Collée

Preparation info

  • 2 qt

    • Difficulty

      Easy

Appears in
Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation
Professional Garde Manger

By Jaclyn Pestka, Wayne Gisslen and Lou Sackett

Published 2010

  • About

Ingredients

Ingredients U.S. Metric
White Poultry Aspic for Coating or

Method

Procedure

Preparation

  1. If necessary, melt the aspic and cool it to syrupy consistency.
  2. Combine the mayonnaise and aspic in a hot bain-marie with water no hotter than 180°F (82°C). Whisk until smooth.
  3. Test the consistency of the mayonnaise collée by coating a plate and refrigerating it until set.