It 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 salad. It is rich sauce as it is thickened with egg yolk and has a high percentage of fat. Sometimes it is thickened with gelatin and is used as a shiny flavorful coating to decorate cold dishes.
Preparation Methods
S.no | Ingredients | Quantity | Method of Preparation |
1 | Olive oil/salad oil | 200 Ml | - Place egg yolks in a mixing bowl. |
2 | Egg Yolk | 2 No’s | - Add vinegar and whisk well. |
3 | Lemon Juice | 2 tbsn | - Then start to drip the oil drop by drop and stirring consistently. |
4 | Mustard Powder | As required | - When the mixture is thick and creamy, add the rest of the oil. |
5 | Garlic clove | As required | - Continue stirring until it turns pale/light yellow in color. |
6 | Salt and Pepper | As Required | - If the mayonnaise is too thick, add a couple drops of vinegar. |
7 | Nutmeg Powder | As Required | - Continue until the oil is used up, season with salt and pepper and a few drops of lemon juice and store in fridge. |
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Derivatives’ of Mayonnaise Sauce
Tartar sauce, cocktail sauce, thousand island dressing. |
Derivatives’ of Mayonnaise Sauce
Tartar sauce: Egg white boiled, parsley, capers, and gherkins.
Cocktail Sauce: Tomato Ketchup, Tabasco, Worcester and lemon juice.
Thousand Island dressing: chili sauce, minced onion, finely chopped green pepper.
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