Culture & Lifestyle • Food

Aspic

Aspic is a savoury jelly made from meat, fish, or vegetable stock that is used to coat, garnish, or mould foods.

By Ethan Anderson| Reviewed by Olivia Bennett, Standards & Fact-Checking Lead| Updated July 27, 2026|2 min read| Fact-checked

Aspic is a savoury jelly made from meat, fish, or vegetable stock that is used to coat, garnish, or mould foods. It is set by natural gelatin from collagen in the stock, and sometimes by added gelatin. The term can also refer to dishes in which ingredients are suspended in the jelly.

Definition and preparation

Aspic is a clear savoury jelly made by simmering stock so that released gelatin helps it set when cooled. Food references describe it as a jelly used in cold savoury dishes and as a coating or moulding medium.

Culinary uses

Aspic is used to glaze and protect foods such as meats, fish, poultry, eggs, and vegetables, and to create decorative moulds. It can also be cut into shapes or combined with other ingredients in layered cold dishes.

The word comes from French and originally meant ‘asp’, reflecting the jelly’s colour in comparison with the snake. The term also has unrelated archaic or regional meanings in some dictionaries, including references to a snake and to lavender.

Historical and cultural context

Aspic was especially associated with classic European and North American cold cuisine, where elaborate moulded dishes were common. Modern references still describe it, though its popularity has declined compared with earlier periods.

Key facts

Aspic is a clear savoury jelly used in cooking.
It is typically made from meat, fish, or vegetable stock that sets into a gel when chilled.
Natural gelatin from collagen in bones and connective tissue helps the stock congeal; commercial gelatin may also be added.
Aspic is used to coat meats, fish, eggs, and vegetables, and to hold ingredients in decorative moulds.
Related cold dishes may include terrines, moulded salads, and chauds-froids made with aspic.

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Canadian context

Aspic appears in Canadian English food references and in classic French-influenced culinary traditions that have shaped Canadian cookery, especially in cold dishes and formal catering.

Frequently asked questions

What is aspic?

Aspic is a savoury jelly made from stock or broth, usually from meat or fish, that is chilled until set.

What is aspic used for?

It is used to coat foods, hold ingredients in moulds, and garnish cold dishes such as meats, seafood, eggs, and vegetables.

How does aspic set?

It sets when chilled because collagen-derived gelatin in the stock gels; some recipes add commercial gelatin for a firmer set.

Is aspic the same as gelatin dessert?

No. Aspic is a savoury jelly, while gelatin dessert is usually sweet and flavoured for dessert use.

What does the word aspic come from?

It comes from French, where it originally referred to an asp, reflecting the jelly’s appearance.

References

Merriam-Webster — https://www.merriam-webster.com/dictionary/aspic
Supports: Defines aspic as a clear savoury jelly used as a garnish or to make moulds.
Wikipedia — https://en.wikipedia.org/wiki/Aspic
Supports: Describes aspic as a savoury gelatin made from stock and used to encase ingredients.
Cambridge Dictionary — https://dictionary.cambridge.org/us/dictionary/english/aspic
Supports: Defines aspic as a transparent jelly made from animal bones used in cold savoury foods.
Encyclopaedia Britannica — https://www.britannica.com/topic/aspic
Supports: Explains how aspic is prepared, how it sets, and its culinary uses.
Oxford Learner's Dictionaries — https://www.oxfordlearnersdictionaries.com/definition/english/aspic
Supports: Gives the term’s meaning as clear jelly for cold food and notes the French origin.
Le Robert — https://dictionnaire.lerobert.com/definition/aspic
Supports: Shows the French meanings, including cold dish in jelly and older meanings.