Mayonnaise sauce is a classical mother sauce originated from French cuisine. It is usually made with egg and oil but there are eggless mayonnaise and vegan mayonnaise available in the market.
It is cold sauce from the Fresh classical mother sauces. The di jon mustard acts an emulisifying agent and vinegar acts an stabilizing agent for the sauce.
Classically mayonnaise is made with Egg yolks but in today’s times whole egg is used but traditional french classical mayonnaise is made with Egg yolks and oil.
What If Mayonnaise sauce is Curdled?
If the sauce is curdled add little water and it will slowly get uncurdled.
The other way is quite followed where In a new bowl take new egg yolk and slowly add the curdled mayonnaise and whisk it completely its mixed.
VEGAN MAYONNAISE:
Vegan mayonnaise is so popular in the market and it is broadly available ready made. It is made from coconut milk powder or soya milk powder or cashew powder, oil and stabilizing agent.
Method and quantity is same as vegetarian mayonnaise where the milk powder is replaced by coconut milk powder or soya milk powder.
VEGETARIAN MAYONNAISE:
This is what you get in shops with tandoor chicken or any starters. Most people think its an egg mayonnaise but no its an vegetarian mayonnaise and that is why the taste is different from what you make in home and what you get in store.
| S.NO | INGREDIENTS | QUANTITY |
|---|---|---|
| 1. | MILK POWDER | 10g |
| 2. | WATER | 100ml |
| 3. | OIL | 150ml to 200ml |
| 4. | DI JON MUSTARD | 5g |
| 5. | SALT | 2g |
| 6. | LEMON JUICE OR VINEGAR | 5ml |
METHOD
Mix the milk powder to water and also add lime juice and salt.
JUST TO KNOW?
Ratio of milk powder to water is 1:10
Slightly beat the milk water and add di jon mustard and whisk it in continuous motion by adding oil.
Consistency might vary due to the addition of oil. if you prefer little thick add more oil and little watery means less oil. In this recipe the oil is like medium consistency those you get from hotels, restaurants and shops.
WALDORF SALAD
DIFFERENT VARIETIES OF MAYONNAISE
TARTARE SAUCE
Tartare sauce is the derivates for the mayonnaise and quite famous worldwide. It is specifically available with fish and chips and any grilled fish or seafood items.
| INGREDIENTS | QUANTITY |
|---|---|
| Mayonnaise | 25g |
| Chopped gherkins | 5g |
| Chopped olives | 5g |
| Chopped parsley | 2g |
| Lemon juice | 3ml |
COCKTAIL SAUCE
Cocktail sauce is another famous sauce derived from Mayonnaise and mostly accompanied with seafoods.
| INGREDIENTS | QUANTITY |
|---|---|
| MAYONNAISE | 25G |
| TOMATO KETCHUP | 5ML |
| WORCERTERSHIRE SAUCE | 5ML |
| TABASCO SAUCE | 5ML |
| RED CHILI SAUCE( OPTIONAL) | 3ML |
THOUSAND ISLAND
Thousand island sauce is a famous derivative from mayonnaise sauce and it is even derived from cocktail sauce. It is also used as a dressing in many salads and also as accompaniments with delicious grilled vegetable.
| INGREDIENTS | QUANTITY |
|---|---|
| COCKTAIL SAUCE | 25ml |
| CHOPPED GHERKINS | 5g |
| CHOPPED OLIVES | 5g |
| LEMON JUICE | 5ml |
| PARSLEY | 3g |
AIOLI SAUCE
Aioli sauce is also known as garlic mayo. It is basically accompanied with fish soups, eggs and also vegetables. It is basically chopped garlic and mayonnaise.
| INGREDIENTS | QUANTITY |
|---|---|
| MAYONNAISE | 25ML |
| CHOPPED GARLIC | 10G |
| SALT | 3G |
| LEMON JUICE | 3ML |
MAYONNAISE SAUCE
Mayonnaise sauce is a classical mother sauce in French cuisine made from eggs and oil which is also known as cold sauce. It is great accompaniment to tandoori dishes and a great dressing for salad.
INGREDIENTS
Instructions
-
BLEND THE INGREDIENTS
In a bowl add the whole eggs, salt, di jon mustard paste, vinegar and whisk it a bit.
Once the egg is little foamy add oil gradually while continuously whisking.Â
The above step is very important to make sure the sauce is not curdled.