205 Various Mayonnaise Sauces

Preparation info
    • Difficulty

      Easy

Appears in

By Auguste Escoffier

Published 1903

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Method

Using the eggs and creamy parts of large shellfish, crayfish or prawns, anchovies, caviare etc., it is possible to prepare several different Mayonnaise Sauces which are suitable for serving with Hors-d’oeuvre and cold Entrées. The appr