Tb (x envelope) gelatin
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 1 ingredient
Possible health benefits
General information, not medical advice.
-
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).
Method
Chef Wood
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- 1/2 cups mayonnaise, page Pour the liquid into a small saucepan.
- Sprinkle the gelatin on it and let it dissolve for several minutes.
- Then stir the mixture over low heat until the gelatin is completely free of granules.
- Let it cool to tepid.
- Beat the gelatin mixture gradually into the mayonnaise.
- Correct seasoning.
- The sauce will thin out, then gradually thicken as the gelatin sets.
- Use it just before it sets.
- If it becomes too stiff, stir it briefly over gentle heat.
Plating
Cookware for this recipe
-
Saucepan
-
Wooden spoon