MAYONNAISE (mayo) 

Mayonnaise is a thick dressing used as a condiment or a dressing for salads.It varies in colour often white, cream or pale and may also carry in texture too from that of light cream to a thick gell.

Mayonnaise is known as a mother sauce this is because it is the base for other sauces and classic salad dressings. 

Mayonnaise has various ingredients 

  • Egg yolks
  • Salt
  • Ground white paper 
  • French mustard
  • White wine vinegar or table vinegar 
  • Lemon
  • Oil
  • A few drops of Worcestershire Sauce 

A pasteurised egg is used to prevent spread of salmonella because the egg is raw. The mustard acts as a seasoning agent and helps the vinegar and the oil to bind. While the vinegar makes the mayonnaise thin, white and enhances the taste of the mayo. 

BASIC RECIPE (1 lt) 

  • 5 Eggs
  • 8 – 10gr Salt
  • 1gr White pepper 
  • 1 teaspoon French mustard 
  • 1/ 4dl white vinegar (wine) 
  • 8dl oil
  • Half lemon(juice)
  • Few drops Worcestershire sauce 

PEPARATION

  • Place  the egg yolks in a stainless bowl. Add the mustard, salt, papper, vinegar ,Worcestershire sauce and lemon juice 
  • Whisk these ingredients to a creamy consistency (the mixture may thicken slightly) 
  • Now add the oil-first in a thin trickle, whisking constantly then add more until all the oil has been incorporated. 
  • When the sauce needs thinning for any purpose, do so by using warm water or little vinegar. Correct seasoning after the thinning 
  1. If the mayonnaise curdles quickly whisk an egg(yolk) and add it to the mixture 
  2. Causes of curdling of mayo
  • Using very cold oil
  • Adding oil too quickly 
  • If egg basic mix is not whisked frotty 

As a MOTHER SAUCE  various basic cold sauces can be derived from it:

Cocktail sauce:mayonaise,tomato ketchup, little tomato paste, little brandy  few drops of orange juice salt, white pepper, little chilli powder, few drops of tobasco.Goes well with cocktail biting. 

Thousand island : mayonnaise,Tomato sauce,herbs(parsley).Goes well with Cocktail bitings. 

Tartare Sauce: mayo, hard boiled egg (chopped), capers(chopped),pickled Gherkins (chopped fine), onions (chopped and glazed or blanched to enhance shelf life), parsley .Goes well fish.

Fry sauce : mayonnaise,ketchup or any other red sauce(tomato sauce) 

Ranch dressing :  A little sour cream, mayonnaise, green onions ,garlic, permesan cheese. Goes well with grilled steaks

Lime mayonnaise : mayonnaise and lime juice. Goes well with fish. 
Remoulade Sauce: mayonnaise (1cup) , mustard(1/4)

paprika(1tsp),Cajun powder(1 tsp) ,horseradish sauce(2 tsp), tobasco 1tsp) 1 clove of garlic (minced or smashed), 1 teaspoon  lemon juice Goes well with shrimp and crab cakes. 

It can also be used as a substitute for ketchup with fries. 
Mayonnaise is a vast sauce and many many other sauces can be derived from it. 

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