Sauce Chantilly

Mayonnaise with Whipped Cream

Preparation info

  • Difficulty

    Easy

Appears in

Sauces

By James Peterson

Published 1991

  • About

Method

Mayonnaise can be lightened by folding in whipped cream at the last minute. Although traditional recipes suggest folding the mayonnaise with only one-fourth its volume of whipped cream, it is possible to use more—up to one part cream (before whipping) to two parts mayonnaise. Mayonnaise lightened with whipped cream has a delicate, melting texture, making it an excellent accompaniment to cold or warm vegetables and fish. When folding mayonnaise with whipped cream, it is best to lighten the mayonnaise by thoroughly stirring a third of the whipped cream into the mayonnaise before folding it with the last two-thirds. The whipped cream, medium stiff, should be seasoned with salt and white pepper before being combined with the mayonnaise.

Whipped cream should never be combined with mayonnaise until the last minute, as it tends to break down and lose its airiness.