Cold Emulsified Sauces

Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

  • About

Mayonnaise (sauce mayonnaise) is the basic as well as the basis for all cold emulsified sauces. It is made by first combining egg yolks with mustard, salt, and white pepper, and then slowly whisking in oil until the mixture emulsifies into a smooth, thick sauce. Once thickened, vinegar or lemon juice is whisked in. It is important that all the ingredients be at the same temperature to ensure that the egg yolks will absorb the oil. Mayonnaise should be used immediately upon preparation or chilled rapidly and stored, covered and refrigerated, for a short period of time, to prevent contamination from the uncooked egg yolks.