Alma Lach

Chaud-Froid Mayonnaise

Mayonnaise Glaze for Cold Foods

Preparation info
    • Difficulty

      Easy

Appears in
Hows and Whys of French Cooking
Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Ingredients

  • 1 tablespoon gelatin
  • ¼ cup cold water
  • 2 tablespoons

Method

  1. Soak gelatin in cold water in small pan. When gelatin has absorbed the water, warm over very low heat to dissolve the gelatin.
  2. Add cream, warm, and then stir in Mayonnaise. (Have Mayonnaise at room temperature.) Use on fish and chicken suprêmes.