Mayonnaise
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Paul Gayler
The eggs in mayonnaise hold the oil in suspension, while vinegar and lemon juice add acidity and flavor. It is one of the most loved of all French sauces, especially when served with poached and fried fish dishes and cold meats.
Ingredients
2 egg yolks
1 tsp. Dijon mustard
1 tsp. white wine vinegar
salt
Freshly cracked black pepper
1 c. sunflower or canola oil
2 tsp. lemon juice
Instructions
Ensure that all the ingredients are at room temperature, in particular the eggs and oil: this makes emulsifying easier.
Put the egg yolks, mustard, and vinegar in a mixing bowl. Add a pinch of salt and pepper.
Place the bowl on a dampened dishtowel, to keep it steady, and gradually pour in the oil in a thin stream, whisking all the time with the other hand, until it begins to thicken and forms an emulsion.
When all the oil has been incorporated and the mayonnaise is thick, stir in the lemon juice and adjust the seasoning to taste.
Variation: Light Mayonnaise. Fold 1/3 cup lightly whipped heavy cream into the basic mayonnaise.
Variation: Curry Mayonnaise. Also called Sauce Indienne. Add 1 tablespoon mild curry powder to the basic recipe.
Variation: Pesto Mayonnaise. Add 1/4 cup pesto to the basic recipe. Particularly good with cold artichokes or as a dip for vegetable crudités.
More Mayonnaise Variations:Gribiche SauceTyrolienne SauceAioliRouille SauceAvocado SauceFennel MayonnaiseTartar SauceRed Wine MayonnaiseThousand Island SauceGreen SauceSeville Sauce
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