Mayonnaise is what we call a ‘mother sauce’ in culinary jargon. In fact it is the mother’ of all the cold emulsion sauces, so once you can make mayonnaise you can make any of the daughter sauces just by adding some extra ingredients.
I know it’s very tempting to reach for the jar of well-known brand’, but most people don’t seem to be aware that mayonnaise can be made, even with a hand whisk, in under five minutes; and if you use a food processor the technique is still the same but it’s made in just a couple of minutes. The great secret is to have all your ingredients at room temperature and to drip the oil very slowly into the egg yolks at the beginning. The quality of your mayonnaise will depend totally on the quality of your egg yolks, oil and vinegar and it’s perfectly possible to make a bland mayonnaise if you use poor-quality ingredients.
Put the egg yolks into a bowl with the salt, mustard and
If the mayonnaise curdles it will suddenly become quite thin, and, if left sitting, the oil will start to float to the top of the sauce. If this happens you can quite easily rectify it: put another egg yolk or
© 2001 Darina Allen. All rights reserved.