Mayonnaise Collée

The French word coller means “to stick” or “to adhere.” Thus, mayonnaise collée is a mayonnaise sauce that has had gelatin added to it so it will stick to food and form a coating. The basic ratio for preparing mayonnaise collée is:

The strength of the aspic you use determines the thickness of the finished mayonnaise collée. For coating, aspic of moderate strength is used. If a strong aspic, such as Aspic for Slicing (variations), is added to mayonnaise, the result is a mayonnaise collée that will gel enough to bind a salad. Strong mayonnaise collée may be placed in a pastry bag and piped into decorative borders, rosettes, or other shapes.