Recipes
Sauce "of Mayonnaise with jelly"
Ingredients
→ FISH BROTH
→ MAYONNAISE (PROVENCAL)
→ GELATIN
Cook the fish broth (see the recipe "Fish broth"). Soak the gelatin in cold water, add it to the hot broth, warm it up, and then strain. Put it in the cold. Add mayonnaise (provencal) with vinegar to the half-frozen broth and beat until foamy (see also the recipe "Mayonnaise (Provencal) sauce"). After that, cool the sauce.
When used, the mayonnaise sauce with jelly is heated to 40 degrees (in a water bath) and poured over the prepared pieces of boiled fish.
