202 Sauce Mayonnaise

Name: Sauce Mayonnaise
Cuisine: France
Ingredients: 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.; 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.; 1½ tbs vinegar (or its equivalent in lemon juice if the sauce is required to be very white); pinch of ground white pepper; Adjust the consistency occasionally by adding the vinegar or lemon juice.; 10 g (⅓ oz) fine salt; 1 litre (1¾ pt or 4½ U.S. cups) oil; 6 egg yolks (these must be unblemished)

Preparation info

Difficulty
Easy

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:

Ingredients

6 egg yolks (these must be unblemished)
1 litre (1¾ pt or

Europe
France
Sauce
Vegetarian
Gluten-free

Method

Whisk the yolks of egg in a basin with the salt, pepper and a little of the vinegar or