Into a cupful of aspic jelly, cold, but not stiff (see recipe for Aspic), stir oil, drop by drop, as for ordinary mayonnaise. A half-pint of oil may be used with the given quantity of aspic. When the dressing begins to thicken stir in a tablespoonful of tarragon or plain vinegar, unless the aspic is quite tart. In that case omit the vinegar, and season with a little salt and cayenne. The amount of these to be used depends upon whether or not the aspic is highly seasoned.

As in making the plain mayonnaise, the utensils and ingredients should be very cold. It is even well to set the bowl containing the dressing in a larger vessel of cracked ice while you stir.

This aspic mayonnaise may be used for garnishing salads and cold meats, and is often used instead of the plain aspic for jellied chicken, tongue, etc., that are to be formed in a mould.