Recipe of Mayonnaise (Cold Sauces)
05/05/2010 1 Comment
Mayonnaise is a basic cold Sauce. It is used as a salad dressing and as an accompaniment. It has a wide variety of uses, Particularly in hors d’ oeuvres and Salads.
Salad or Olive oil – 1 litres
Egg yolks – 8
French mustard – 1/4 tsp
Vinegar – 25 ml
Lemon – 1
Seasoning – to taste
Place of yolks of eggs, vinegar, seasoning in a clean bowl and whisk well.
Add oil slowly , a little at a time, whisking continuously, until all the oil is incorporated.
Finish the sauce by adding the juice of lemon and warm water.
This is done to ensure coherence of the sauce and prevent its turning or curdling. Mayonnaise is suitable for serving with cold fish, meat and hors d’oeuvres.
Points to be Noted:
Do not expose mayonnaise to too low a temperature after making it.
Initially, the oil should not be added rapidly.
Do not use congealed or too cold an oil.
The oil should be in proportion to the egg yolks.
Use hot water when necessary as it acts as a stabiliser.
Cover the sauce with a lid, and store in a cool place.
Rectification of a turned Or Curdled Mayonnaise:
Take a clean Bowl, add boiling water or vinegar and gradually whisk in the curdled sauce.
Place an egg yolk and gradually whisk in the curdled sauce.
If a small quantity of mayonnaise is to be rectified, then put mustard powder in a clean bowl and add in drop by drop whisking the curdled mayonnaise.