Chantilly Sauce
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 3 quarts Mayonnaise
- 4 tablespoons whipped cream
Instructions
- Prepare 3 quarts of Mayonnaise, using lemon as the acid element, and keep the sauce very thick.
- At the moment of serving, fold in 4 tablespoons of very firm whipped cream, and adjust the seasoning after this addition.
- Important: Do not add the whipped cream to this sauce until the moment you use it, as the cream can decompose if added too far in advance.