Cholula is an institution in Mexico. It’s a sauce you’ll find everywhere, enjoyed from breakfast through dinner. This extra-garlicky version brings you all the Mexican flavors you need to liven up fajita night.

With medium heat and a pronounced garlic flavor, it strikes just the right balance between the sauce’s kick and the dish you’re enjoying.

Or you could splatter your eggs like Dexter Morgan in the American series with 11 blood-soaked seasons!

Discover the Cholula brand, its history, recipes, and heat.

Modern aspic: Seasonal vegetables, soft-boiled egg, and dashi-infused jelly

Serves 4 — Prep: 25 min — Cook: 10 min — Chill to set: 3 hr

A far cry from store-bought aspic, this version features a light jelly flavored with dashi (or clear stock) and the runny yolk of a soft-boiled egg.

Ingredients

• Aspic jelly: 50 cl well-balanced stock (dashi, light chicken stock, or refined vegetable stock), 3 gelatin sheets (6 g).
• Fillings: 4 fresh eggs, 8 small green asparagus spears (or snow peas), 1/2 carrot cut into very thin slices, a few thinly sliced radishes, fresh herbs (chervil, tarragon, or dill).

1. Prepare the infused aspic jelly

Soften the gelatin in cold water. Heat the stock without letting it boil. Remove from the heat and stir in the squeezed-out gelatin. Let cool until lukewarm at room temperature (the aspic jelly must not set in the saucepan).

2. Cook the ingredients

• Eggs: Lower them into boiling water for 6 minutes, cool them immediately in ice water, then peel them carefully.
• Vegetables: Blanch the asparagus and carrot slices in salted boiling water for 3 minutes, then plunge them into ice water to preserve the green color.

3. Arrange in ramekins or glasses

Pour a 1 cm layer of warm aspic jelly into the bottom of 4 ramekins and refrigerate for 10 minutes to set. Arrange the thinly sliced vegetables and herbs attractively against the sides. Place a soft-boiled egg in the center.

4. Pour and chill

Gently cover with the remaining warm aspic jelly. Refrigerate for at least 3 hours. To unmold, dip the bottom of each ramekin in hot water for a few seconds before serving.

How can you take your aspic to a new level? Splash it with hot sauce! Cholula Garlic adds a gently spicy, aromatic depth—a bite that pairs perfectly with the delicate jelly and crunchy vegetables.