Mayonnaise Collée is a traditional French recipe for a classic version of mayonnaise thickened with gelatine and aspic jelly that's used as a coating for other foods. The full recipe is presented here and I hope you enjoy this classic French version of: Mayonnaise Collée.
Heat the aspic until warm then stir in the gelatine and continue heating and stirring (but do not boil) until the gelatine has dissolved. Take off the heat and allow to cool slightly before whisking in the mayonnaise.
Allow to cool and thicken before using to coat the desired food. As variants you can flavour the mayonnaise with tomato pure or herbs before use.
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