202 Sauce Mayonnaise

Preparation info
    • Difficulty


Appears in

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


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