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.
|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.|
|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.