Mayonnaise

Ingredients

U.S. Metric Ingredients
4 4 Egg yolks, pasteurized
1 tbsp 15 mL Vinegar
1 tbsp 15 mL Water
1 tsp 5 mL Salt
1 tsp 5 mL Dry mustard
pinch pinch Cayenne
25 fl oz 850 mL Salad oil
2 tbsp 30 mL Vinegar
1½–2 tbsp 25-30 mL Lemon juice

Method

Procedure

  1. Review the guidelines for making mayonnaise.
  2. Place the egg yolks in the bowl of a mixer and beat with the whip attachment until well beaten.
  3. Add the first quantity of vinegar and the water and beat well.
  4. Mix the dry ingredients and add to the bowl. Beat until well mixed.
  5. Turn the mixer to high speed. Very slowly, almost drop by drop, begin adding the oil. When the emulsion forms, you can add the oil slightly faster.
  6. When the mayonnaise becomes thick, thin with a little of the second quantity of vinegar.
  7. Gradually beat in the remaining oil alternately with the vinegar. (If the emulsion breaks, see step 10 in the basic procedure to repair it.)
  8. Adjust the tartness and the consistency by beating in a little lemon juice.

Per 1 fl oz (29.57 mL): Calories, 220; Protein, 0 g; Fat, 25 g (100% cal.); Cholesterol, 25 mg; Carbohydrates, 0 g; Fiber, 0 g; Sodium, 75 mg.

Mayonnaise-Based Dressings

For each of the following dressings, add the listed ingredients to 1 qt (1 L) mayonnaise, as indicated.

Thousand Island Dressing

8 fl oz (250 mL) chili sauce, 1 oz (30 g) minced onion, 2 oz (60 g) finely chopped green bell pepper, 2 oz (60 g) chopped drained pimiento, and (optional ingredient) 1½ chopped hard-cooked eggs.

Louis Dressing

Prepare Thousand Island Dressing without the chopped eggs. Add 8 fl oz (250 mL) heavy cream.

Russian Dressing

8 fl oz (250 mL) chili sauce or ketchup, ¼ cup (60 mL) drained horseradish, 1 oz (30 g) minced onion, and (optional ingredient) ½ cup (125 mL) lumpfish or whitefish caviar.

Chantilly Dressing

8 fl oz (250 mL) heavy cream, whipped. Fold the whipped cream into the mayonnaise carefully to retain volume. Do this as close as possible to service time.

Blue Cheese Dressing

12 fl oz (60 mL) white vinegar, 1 tsp (5 mL) Worcestershire sauce, a few drops of hot red pepper sauce, and 8 oz (250 g) crumbled blue cheese. Thin to desired consistency with 4–8 fl oz (125–250 mL) heavy cream or half-and-half. Variation: Substitute sour cream for up to half of the mayonnaise.

Ranch Dressing

pt (750mL) sour cream, cups (625mL) buttermilk, 4 fl oz (125 mL) wine vinegar, 3 fl oz (90 mL) lemon juice, 3 fl oz (90 mL) Worcestershire sauce, 3 tbsp (45 mL) chopped parsley, 2 tbsp (30 mL) chopped chives, 3 crushed garlic cloves, 2 chopped scallions, 1 fl oz (30 mL) prepared mustard, tsp (7 mL) celery seed.

Aïoli II

Mash 1–2 oz (30-60 g) garlic with the salt in the basic recipe. Add this to the egg yolks. Use olive oil or half olive oil and half salad oil. For another version of Aïoli.

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