Aspic Mayonnaise (with Gelatin)

Ingredients

• meat or fish aspic (caldo with gelatin)
• oil
• vinegar
• lemon juice
• salt
• pepper
• a little mustard

Instructions

1. Prepare this mayonnaise just before serving. Place the aspic (meat or fish gelatin, nearly cold), oil, vinegar, lemon juice, salt, pepper, and a little mustard in a bowl. Set the bowl over crushed ice and whisk with a wire whip until the mixture begins to thicken and emulsify. Remove from the ice and continue whisking vigorously until smooth and thick. The advantage of this mayonnaise is that pieces of fish or meat can be coated with it in advance without the sauce breaking, as long as it is kept in a cool place.