Mayonnaise

Summary

Yield
Cups
Prep time10 minutes
Region

Description

Another of the classic "mother sauces", (Sauce) Mayonnaise, the old-school Sauce Allemande, the popular Hollandaise and Bearnaise sauces, and Suace Colbert are all examples of egg-thickened sauces.
These are popular with the low-carb crowd, but they are excellent sauces in their own right. 

Unlike the White Sauce and Veloute that rely on flour as a thickener, the egg-thickened sauces use (wait, wait! Don't tell me...) egg yolks for thickening. Egg yolks can absorb a quantity of fat into an emulsion similar to how flour and fat absorb liquid. But the egg yolk-fat emulsion has no stock or other liquid, so it is very rich and is often seasoned very strongly. 

Ingredients

3eaegg yolks (at room temperature)
2cliquid fat (olive oil is traditional, but you can use anything)
1tGround Mustard
1⁄2tSalt
1TLemon Juice (or flavored vinegar)

Instructions

  1. With all ingredients at room temperature, whisk the egg yolks with the salt and mustard.
  2. Gradually add the fat, drop by drop and then spoon by spoon, stirring until well mixed.
  3. Add the lemon juice, and then other seasonings as needed.
4
Your rating: None Average: 4 (1 vote)