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Caviar Mousse

chef.garret's picture
Ingredients
  Hard cooked eggs 6 , chopped very fine or processed to a fine crumb
  Canned black caviar 8 Ounce (2 Cans, 4 Ounce Each)
  Mayonnaise 1 Cup (16 tbs) (Hellmans Brand)
  Gelatin 10 Gram (1 1/2 Packages, 0.25 Ounce Each)
  Onion 1 Medium, grated fine
  Lemon juice 1 Tablespoon (Extracted From 1 Fruit)
  Worcestershire sauce 1 Teaspoon (Use A Generous Splash)
  Salt To Taste
  Pepper To Taste
Directions

Combine grated egg, caviar, salt and pepper, Worcestershire sauce and grated onion.
Stir GENTLY.
In saucepan place mayonnaise, lemon juice and gelatine.
Heat, stirring constantly, until gelatine is melted.
Mix together thoroughly.
Pour into well oiled mold (3 cup size).
Serve on toast rounds or crackers.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Side Dish
Method: 
Blending
Ingredient: 
Caviar
Interest: 
Gourmet
Preparation Time: 
20 Minutes
Servings: 
3

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