Preparation info

  • About

    1 cup

    • Difficulty


Appears in

The Cook’s Canon: 101 Recipes Everyone Should Know

The Cook’s Canon

By Raymond Sokolov

Published 2003

  • About

Of all the emulsified sauces, mayonnaise is the easiest to make, has the most applications, and is the most universally known. Unfortunately, its popularity is based on the completely inauthentic bottled by-blow sold as mayonnaise in supermarkets. You can tell it is not real mayonnaise because it is white and keeps almost forever if refrigerated. It also doesn’t taste or handle like real mayonnaise, which is a short-lived, yellow, trembling suspension of oil in egg yolk.

The farouch