Chaud-Froid Mayonnaise

Mayonnaise Glaze for Cold Foods

Preparation info

    • Difficulty


Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About


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


  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.