What is whipped mayonnaise?

It is an airy, cold sauce made from melted aspic (a meat or fish jelly) blended with real mayonnaise, tarragon vinegar and grated horseradish. The mixture is whisked over ice until it froths.

What is the sauce used for?

According to the recipe it is used especially with green salads.

Why must the bowl be set over ice?

The aspic is melted, and the chilling makes the mixture set slightly as you whisk, so the sauce turns light and frothy instead of runny.

What amounts should I use?

1 part aspic, a scant part real mayonnaise, 1 teaspoon tarragon vinegar and 1 teaspoon grated horseradish. The recipe is intended for about 4 servings and takes around 20 minutes (Stor kokebok 1914, p. 347).

Whipped Mayonnaise

Name: Whipped Mayonnaise
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 1 dl aspic (melted); 1 dl real mayonnaise (a scant deciliter); 1 tsp tarragon vinegar; 1 tsp horseradish (grated)

Whipped mayonnaise from Erken 1914: melted aspic, real mayonnaise, tarragon vinegar and grated horseradish lightly whisked over ice into a frothy sauce for green salads.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 347 (falt i det fri)

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About the dish

An airy, cold mayonnaise sauce set with aspic. Erken recommends it especially with green salads, in keeping with the French-inspired cooking of the era.

How to make it

1
Combine
Combine everything well in a bowl.
2
Whisk over ice
Set the bowl over ice and whisk lightly until the mixture froths.
3
Serve
Serve especially with green salads.

Changes from the original

"Del." interpreted as deciliters, "aspic" as melted aspic (clear jelly made from stock). Amounts unchanged.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 Modernisert

Til1914 Modernisert

1914 (korrekturlest, s. 347) → Modernisert~79% av teksten endretfjernetlagt til

1 ~~del. aspic, smeltet~~ dl aspik (smeltet). 1 ~~snau del. egte mayonnaise~~ dl ekte majones (snau desiliter). 1 ~~teske estragoneddik~~ ts estragoneddik. 1 ~~teske reven pepperrot. Alt blandes~~ ts pepperrot (revet). Bland alt godt sammen i en ~~bolle; denne sættes paa is,~~ bolle.. Sett bollen på is og ~~man visper let,~~ pisk lett til ~~det skummer. Denne saus benyttes~~ blandingen skummer.. Serveres særlig til grønne salater.

Note til Modernisert

«Del.» tolket som desiliter, «aspic» som smeltet aspik (klar gelé av kraft). Mengder uendret.

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Frequently asked questions

What is whipped mayonnaise?: It is an airy, cold sauce made from melted aspic (a meat or fish jelly) blended with real mayonnaise, tarragon vinegar and grated horseradish. The mixture is whisked over ice until it froths.
What is the sauce used for?: According to the recipe it is used especially with green salads.
Why must the bowl be set over ice?: The aspic is melted, and the chilling makes the mixture set slightly as you whisk, so the sauce turns light and frothy instead of runny.
What amounts should I use?: 1 part aspic, a scant part real mayonnaise, 1 teaspoon tarragon vinegar and 1 teaspoon grated horseradish. The recipe is intended for about 4 servings and takes around 20 minutes (Stor kokebok 1914, p. 347).

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