How to make Mayonnaise Sauce?

Mayonnaise is a Basic / Mother / Kitchen cold emulsion sauce. It is used as an accompaniment, spread for sandwiches and as a salad dressing. It has a wide variety of uses particularly in Hors d’oeuvres & salads. It is a rich sauce, as it is thickened with egg yolk & has a high percentage of oil. Sometimes it is thickened with gelatine & is used as a shiny flavorful coating to decorate cold dishes or buffets. It varies in color, but is often white, cream, or pale yellow. It may range in texture / consistency from that of light cream to a thick gel.

Preparation Time: 07 minutes

Yield: 01 litre

Ingredients and Quantity:

Salad Oil /Olive oil – 900 ml.

Egg yolks- 6 nos.

French mustard- 01 gm.

Vinegar-15 ml.

Lemon- 01 no.

Seasonings

Salt- to taste

Pepper- to taste

Sugar – a pinch

Method:

Note: 1 egg yolk         130 –150 ml oil.

Place yolk of eggs, seasoning in a clean moisture free glass bowl & add the mustard, salt , pepper and sugar and  whisk well.

Separately mix lemon juice and vinegar in a clean bowl.

Add half the quantity to the glass bowl mixture.

Add oil slowly i.e. in a slow stream or drop by drop, a little at a time, whisking continuously, until all the oil is incorporated and you see the emulsion being formed. Finish the sauce by adding the rest of lemon juice and vinegar.

This is done to ensure coherence of the sauce & to prevent its turning & curdling.

Place the sauce in the refrigerator in an airtight container. Stays good for 1 week.

Chef Tips:

Important points to be considered:

1. Do not expose mayonnaise to too low temperature after making
2. Initially the oil should not be added rapidly
3. Do not use too cold
4. The oil should be in proportion to the egg
5. Cover the sauce with a lid and store in a cool
6. All ingredients need to be room temperature, so plan ahead by taking out the eggs at least thirty minutes before you prepare it.
7. You may add a little cayenne pepper too, in the preparation.
8. You may use Canola Oil / Corn Oil / Sunflower Oil / Groundnut Oil instead of Olive Oil.

Chef Tips:

Rectification of Turned or Curdled Mayonnaise:

1. By taking a clean bowl , add in boiling water or vinegar & gradually whisking in the curdled Mayonnaise
2. Place an egg yolk & gradually whisk in the curdled mayonnaise.
3. If a small quantity of Mayonnaise is to be rectified, then put mustard powder in a clean bowl & add in drop by drop, whisking the curdled mayonnaise.