Gastronomixs

Mayonnaise

This is a fine example of a semi-basic sauce. The sauce can be used on its own but can also be used as a basis for many cold sauces such as cocktail sauce, remoulade sauce, and tartar sauce. You can vary on this basic recipe by substituting alternatives for the type of oil, mustard, and vinegar used.

Recipe makes one litre.

Mayonnaise

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Ingredients

4

 

egg yolks (or 110g pasteurised egg yolk)

5

g

salt

½

tsp

pepper

10

g

smooth mustard

30

g

vinegar or lemon juice

850

ml

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.
  • Store at 4°C.

Serving suggestions

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

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