Mayonnaise Jelly
France
Known as a French recipe, with similar versions prepared across other nations.
- Raw egg. Raw or lightly cooked egg carries a risk, above all for children, older people, anyone pregnant or unwell.
Ingredients 5 ingredients
- 1 quart of melted White Meat Jelly
- 1 tablespoonful of vinegar
- 1 pinch of mignonnette pepper
- Mayonnaise
- 1 tablespoonful of oil
Possible health benefits
General information, not medical advice.
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Mayonnaise
High in vitamin E · 7.1 mg per 100 g, 59% of the reference intake per 100 g
- Vitamin E contributes to the protection of cells from oxidative stress.
Vitamin E is a fat-soluble nutrient found in many foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet
Nutrients per 100 g of “Mayonnaise, Regular”, USDA FoodData Central.
Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
Method
Chef Wood
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- Put 1 quart of melted White Meat Jelly in a sauté-pan, with: 1 tablespoonful of oil, 1 tablespoonful of vinegar, 1 pinch of mignonnette pepper ;
- Whip briskly, with a wire whisk, for ten minutes, and put the mayonnaise on the ice;
- whip it well, till it sets;
- then melt the jelly, and repeat the whipping on the ice till it sets again;
- strain through a tammy cloth;
- it will then be ready for use.
- I think it better to whip, and set the jelly on the ice twice, as this will make the mayonnaise smoother and whiter.
Plating
Cookware for this recipe
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Frying pan
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Saucepan
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Whisk
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Sieve