The Perfect Aspic Side Dishes Recipes

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The Perfect Aspic


  • 4 cups tomato juice, preferably low-sodium
  • 1 tablespoon lemon juice
  • 1 bay leaf
  • 1 cup chopped onion and celery
  • 1 tablespoon Worcestershire sauce
  • dash of Tabasco or other hot sauce, optional
  • 1/2 teaspoon salt (omit if not using low-sodium tomato juice and use your judgement)
  • 2 packages (1/2 oz.) gelatin
  • 2 tablespoons mild vinegar, like apple cider vinegar
  • optional: chopped scallions or sliced pitted green olives
  • for serving: butter lettuce leaves, homemade mayonnaise

  • Method:

  • In a large bowl, combine 1/2 cup of the tomato juice with the gelatin and the vinegar, stir to combine and set aside.
  • Place the remaining tomato juice, lemon juice, bay leaf, onion, celery, Worcestershire sauce, and salt (to taste) in a sauce pan. Bring the mixture to a boil, then let simmer for 20 minutes.
  • Pour the tomato juice through a sieve into the bowl with the gelatin, discard the vegetables. Stir the tomato-gelatin mixture well so that the gelatin is completely dissolved. Transfer the mixture to a 9 inch pie plate or decorative molds and place in the refrigerator to set. If using olives or scallions, press them into the aspic after about 30-45 minutes (when the gelatin is half-way set), so that they are suspended in the aspic. Refrigerate the aspic at least 4 hours before serving.
  • Serve the aspic chilled, on a bed of lettuce leaves, with mayonnaise on the side. Aspic keeps well in the refrigerator.

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