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)

Be the first to rate

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.

Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1914 1949 Modernised

To1914 1949 Modernised

1914 (proofread, p. 347) → 1949 (proofread, p. 383)~36% of the text changedremovedadded

1 ½ del. aspic, smeltet 1 ½ snau del. ~~egte mayonnaise~~ ekte majones 1 ~~teske~~ teskje estragoneddik 1 ~~teske~~ teskje reven pepperrot. Alt blandes godt sammen i en bolle; denne ~~sættes paa~~ settes på is, og man visper ~~let,~~ lett til det skummer. Denne saus benyttes særlig til grønne salater.

Community interpretations

Be the first to share your own version.

See interpretations →

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).

Related recipes

More dishes in the same category from the archive

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!