Gastronomixs

Classic mayonnaise

Classic mayonnaise is used as a basic ingredient in many cold sauces such as cocktail sauce, remoulade sauce and tartare sauce. You can vary on this basic recipe by substituting alternatives for the type of oil, mustard and vinegar used. This recipe makes 1 litre of mayonnaise.

Classic mayonnaise

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Ingredients

4

 

egg yolks or 100g pasteurised egg yolk

5

g

salt

½

tsp

pepper

10

g

mustard, fine

30

g

vinegar

8.5

dl

oil

 

 

lemon juice to taste

Preparation method

  • Ensure that all the ingredients are at room temperature.
  • Mix the egg yolks with the salt, pepper, mustard and vinegar. You can do this with a whisk or a planet mixer.
  • Next, add the oil in a thin stream, continuing to whisk or mix slowly. Do not beat!
  • Season with lemon juice and a little vinegar, if you wish.

Serving suggestions

  • As a basic ingredient in various sauces, e.g. cocktail sauce, remoulade sauce, garlic sauce and tartare sauce.
  • To go with shellfish or crustaceans.
  • As a flavour enhancer in salads and cold meat and fish dishes.

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