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Auguste Escoffier

202 Sauce Mayonnaise

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Preparation info
    • Difficulty

      Easy

Appears in

#28Le Guide Culinaire
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

Method

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

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