Le Cordon Bleu

Mayonnaise

Appears in
Cuisine Foundations
Cuisine Foundations

By Le Cordon Bleu

Published 2010

  • About
Mayonnaise can be referred to as the mother of the cold emulsified sauce. It is made with egg yolks that have been seasoned with salt, mustard, and some lemon juice or vinegar. While whisking, oil is gradually incorporated until the mixture is thick and unctuous. Variations on mayonnaise are aïoli, tartar sauce, rémoulade, and gribiche.

Mustard was not an original ingredient of mayonnaise, but is more of a modern addition due to the difference between the quality of commercial eggs and farm eggs. It also acts as a stabilizer with the egg yolks.