Sauce Chantilly (Mayonnaise with Whipped Cream)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 3 quarters of a litre sauce Mayonnaise
- 4 spoonfuls whipped cream
Instructions
- Prepare the sauce Mayonnaise using lemon as the acid element, keeping it very thick.
- At the moment of serving, mix in the very firm whipped cream.
- Adjust the seasoning after this addition.