What to add to aspic to make it clear, tasty and not greasy: just two ingredients

Aspic is a dish without which it is hard to imagine New Year's feasts. But it is not always clear, flavorful, and without a white layer of fat on top.

The FoodOboz editorial team shares useful tips from culinary experts on how to make homemade aspic to make it transparent and what to add.

How to cook transparent aspic properly

1. All products must be thoroughly washed

Cooks advise to rinse all the ingredients before preparing the broth for the aspic to avoid the formation of dirty foam.

2. Drain the first broth

Cooks also say that the first broth from the meat must be drained off, so that the aspic will turn out transparent.

3. Spices

Spices should be added after the first broth is drained, to the second water in which you will cook the meat again.

What to add to aspic so that it is not cloudy and oily

Cooks advise adding a few raw eggs, for example 2, right when cooking the broth. They will absorb everything that can spoil the color of the aspic like a sponge. Be sure to remove them with a slotted spoon along with the foam that forms during cooking.

You can also add lemon juice to the broth, half a lemon will be enough juice for the pan, it will also give the aspic a transparent color and it will not affect the taste.

Be sure to also remember that the aspic needs to be strained through cheesecloth before pouring it into molds!

You can also find recipes on OBOZ.UA:

• Aspic from a rooster
• Transparent aspic from shank
• Pork knuckle aspic

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