Caviar Mousse

Caviar Mousse!

Caviar Mousse.

This is the perfect recipe to kick off this project, in the new year! We took this fancy, Cadillac of a dish and some champagne to a New-Years Eve party at a friends house.

The ingredients alone may be intimidating, but the flavor of this mousse (basically it's a dip, we served it with crackers) is milder and more subtle than you might expect the sum of it's parts to be. It tastes kind of like an ocean-y egg salad sandwich. It was a hit!

Ingredients:

9 Hard Boiled Eggs, riced or fine-Chopped

1/2 Medium Onion, Chopped fine

3 TBSP Lemon Juice

3 TBSP Vermouth

1 1/2 TBSP (envelopes) unflavored gelatin

5 1/2 anchovy filets, chopped

1 1/2 tsp. Sauce Diable
- you can find a recipe for this here!

1 1/12 or 2 cups Best Foods Mayonnaise

7 o.z. black lump-fish or whitefish caviar

Directions:

Mix chopped onion and chopped or riced eggs with mayonnaise.

In a double boiler, heat lemon juice, vermouth, and gelatin, stir until dissolved and clear. Add anchovy filets, remove from heat, add Sauce Diable. Mix with egg mixture, adding caviar last.

Chill.

Notes: 

The caviar turns the whole mousse a soft green, which is a fun color. Do not be alarmed! 

No need to hunt up and down, we just got our caviar on Amazon. Where to you buy your caviar?

Full disclosure, we did not use a real Sauce Diable. We substituted in Worcestershire Sauce. it worked great!

The gelatin gave the mousse a of of texture. It was a little difficult to dip with regular crackers, so next time I do it I might switch up the presentation and serve ready-made bites!

Ingredients. Fancy.

Eggs, Mayo, and Onions!

Double Boiler Process