202 Sauce Mayonnaise

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Many composed cold sauces are derived from Mayonnaise and it is therefore classified as a basic sauce in the same way as Espagnole and Velouté.

Its preparation is very simple provided note is taken of the principles outlined in the following recipe:


  • 6 egg yolks (these must be unblemished)
  • 1 litre ( pt or U.S. cups) oil
  • 10 g ( oz) fine salt
  • pinch of ground white pepper
  • tbs vinegar (or its equivalent in lemon juice if the sauce is required to be very white)


  1. Whisk the yolks of egg in a basin with the salt, pepper and a little of the vinegar or a few drops of lemon juice.
  2. Add and whisk in the oil, drop by drop to begin with, then faster in a thread as the sauce begins to thicken.
  3. Adjust the consistency occasionally by adding the vinegar or lemon juice.
  4. Lastly add 2 tbs boiling water which is added to ensure that the emulsification holds if the sauce is to be reserved for later use.