{"id":6784,"date":"2017-11-18T08:11:09","date_gmt":"2017-11-18T08:11:09","guid":{"rendered":"https:\/\/chefreetuudaykugaji.com\/blog\/?p=6784"},"modified":"2017-11-22T03:40:33","modified_gmt":"2017-11-22T03:40:33","slug":"how-to-make-mayonnaise-sauce","status":"publish","type":"post","link":"https:\/\/chefreetuudaykugaji.com\/blog\/2017\/11\/18\/how-to-make-mayonnaise-sauce\/","title":{"rendered":"How to make Mayonnaise Sauce?"},"content":{"rendered":"

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\u2019oeuvres & 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.<\/strong><\/p>\n

\"\"<\/a><\/p>\n

Preparation Time:<\/strong> 07 minutes<\/p>\n

Yield: <\/strong>01 litre<\/p>\n

Ingredients and Quantity:<\/strong><\/p>\n

Salad Oil \/Olive oil – 900 ml.<\/p>\n

Egg yolks- 6 nos.<\/p>\n

French mustard- 01 gm.<\/p>\n

Vinegar-15 ml.<\/p>\n

Lemon- 01 no.<\/p>\n

Seasonings<\/u><\/strong><\/p>\n

Salt- to taste<\/p>\n

Pepper- to taste<\/p>\n

Sugar \u2013 a pinch<\/p>\n

\"\"<\/a><\/p>\n

Method:<\/u><\/strong><\/p>\n

Note:<\/u> 1 egg yolk\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 130 \u2013150 ml oil.<\/p>\n

Place yolk of eggs, seasoning in a clean moisture free glass bowl & add the mustard, salt , pepper and sugar and \u00a0whisk well.<\/p>\n

Separately mix lemon juice and vinegar in a clean bowl.<\/p>\n

Add half the quantity to the glass bowl mixture.<\/p>\n

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.<\/p>\n

This is done to ensure coherence of the sauce & to prevent its turning & curdling.<\/p>\n

Place the sauce in the refrigerator in an airtight container. Stays good for 1 week.<\/p>\n

Chef Tips:<\/strong><\/p>\n

Important points to be considered:<\/strong><\/p>\n

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

    Chef Tips:<\/strong><\/p>\n

    Rectification of Turned or Curdled Mayonnaise:<\/strong><\/p>\n

      \n
    1. By taking a clean bowl , add in boiling water or vinegar & gradually whisking in the curdled Mayonnaise<\/li>\n
    2. Place an egg yolk & gradually whisk in the curdled mayonnaise.<\/li>\n
    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.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"

      Mayonnaise is a Basic \/ Mother \/ Kitchen cold emulsion sauce.<\/strong><\/p>\n","protected":false},"author":1,"featured_media":6785,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[89],"tags":[],"class_list":["post-6784","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mother-sauces"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/chefreetuudaykugaji.com\/blog\/wp-content\/uploads\/2017\/11\/1-Medium-1.jpg?fit=768%2C1152&ssl=1","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p9arbY-1Lq","jetpack_likes_enabled":false,"jetpack-related-posts":[],"_links":{"self":[{"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/posts\/6784","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/comments?post=6784"}],"version-history":[{"count":1,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/posts\/6784\/revisions"}],"predecessor-version":[{"id":6788,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/posts\/6784\/revisions\/6788"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/media\/6785"}],"wp:attachment":[{"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/media?parent=6784"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/categories?post=6784"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/tags?post=6784"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}