Preparation info

  • Makes

    2½ Cups

    • Difficulty

      Easy

Appears in

French Classics Made Easy

French Classics Made Easy

By Richard Grausman

Published 2011

  • About

STORE-BOUGHT mayonnaise serves me well for everyday uses, but whenever a special sauce merits it, or a large quantity is called for, I whisk up a homemade one especially for the occasion.

Mayonnaise is an emulsified sauce. Egg yolk is used to hold oil in suspension, and vinegar or lemon juice is used to thin and to add flavor and acidity to the sauce. Besides adding salt and pepper to season the mayonnaise, you can add any number of other seasonings to change or enhance its flavor.