FRENCH SAUCE MAYONNAISE RECIPE
This sauce is extremely versatile and in addition to its classic variations anything you have in your larder can be incorporated for interesting flavors. You can use almost any kind of oil, although olive oil is the standard, or combinations including sesame, walnut or canola. Add basil, canned octopus, pate, roasted red peppers, avocados or canned white asparagus for interest, combine different oils and herbs to make a distinctive condiment for almost any protein or vegetable. Mayonnaise is made from room temperature ingredients and is an emulsion of oil and water that uses egg yolks as a liaison. The egg yolk, water and seasonings are first mixed and then the selected oil added until the dispersed phase is reached. The process is easily accomplished in a processor although some purists pooh pooh the idea. Broken Mayo can be repaired just like broken Hollandaise. Hazelnut, sesame, or grape seed oil can be used along with threes parts inert oil such as safflower. Cooking fonds and essences can also be added to complements the flavor profile of your Mayonnaise.
TRADITIONAL
6 egg yolks or whole eggs
1 to 2 teaspoons salt
1/3 teaspoons white pepper
2 tablespoons lemon juice or vinegar
3 cups olive, peanut, canola oil
1 tablespoon dry mustard
- Combine the yolks, salt, pepper and half of the vinegar in the bowl of a mixer or food processor and process until smooth.
- Slowly mix in the oil until the mixture begins to thicken at which time you can begin adding the oil at a higher rate.
- As the rest of the oil is added the emulsion will become almost too thick to continue, at this point add the optional dry mustard and the remaining vinegar or lemon juice. You could also add a little cream, fish or vegetable essence and you’ll need to adjust the seasonings using a little chicken base powder.
CAVEATS
Be sure your ingredients are room temperature
Do not use aluminum vessels, the sauce will oxidize taking on a gray hue
Add the oil very slowly at first or the sauce will break
Use the maximum of 1 quart oil to six egg yolks
If you are concerned with raw eggs you can purchase pasteurized liquid eggs although you get a thinner mayonnaise.
Here are a few derivatives that you might like to try.
- Aioli; Uses crushed garlic
- Vert; Uses the juice from processed greens (Chlorophyll)
- Chantilly; Fold in whipped cream
- Other; Mushroom, Vegetable Puree, Chipotle peppers, or Fruited Yogurt 4 to 1
You can also use mayonnaise to make a warm savory sauce by simply deglazing a used saute pan with white wine and using a ratio of 2 parts liquid to 1 part mayo then adding seasonings if the Mayo is plain flavored and simply heating until thickened. Do not boil or your sauce will break ….
