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Mayonnaise Collée
Appears in
By Jaclyn Pestka, Wayne Gisslen and Lou Sackett
Published 2010
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:
2 parts thick mayonnaise to 1 part aspic for coating, measured by volume
However, as when preparing chaud-froid sauce, you should test the consistency of the sauce as described.
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.