Jellied Mayonnaise

This mayonnaise is lightly set with gelatine so it be used for coating cold cooked chicken and fish or as a filling for tomatoes, cucumber cups or artichoke hearts. It may also be piped as a decoration for cold dishes and salads.

ABOUT

10 FLUID OUNCES

2 egg yolks, at room temperature

2 teaspoon salt teaspoon dry mustard

½ teaspoon white pepper

8 fl. oz. olive oil, at room temperature

1 tablespoon white wine vinegar or lemon juice oz. gelatine

1 tablespoon water

2 tablespoons lemon juice

1 teaspoon sugar

Place the egg yolks, salt, mustard and pepper in a medium-sized mixing bowl. Using a wire whisk, beat the ingredients until they are thoroughly blended. Add the oil, a few drops at a time, whisking constantly. Do not add the oil too quickly or the mayonnaise will curdle. After the mayonnaise has thickened the oil may be added a little more rapidly. Beat in a few drops of vinegar or lemon juice from time to time to prevent the mayonnaise from becoming too thick. When all the oil has been added, stir in the remaining vinegar or lemon juice. Taste for seasoning and add more salt, mustard and vinegar if desired.

In a small saucepan, dissolve the gelatine in the water and lemon juice over low heat. Add the sugar and stir until it has dissolved. Remove the pan from the heat and set it aside to cool, but not set.

Stir the gelatine mixture into the mayonnaise until it is well blended. Leave the mayonnaise in a cool place until it is on the point of setting. The mayonnaise is now ready to use.

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