Hotel Management

Mayonnaise sauce (Cold sauce)

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 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.

Béchamel sauce (White sauce) (Prev Lesson)
(Next Lesson) Veloute sauce (Blond Sauce)
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