Tips for the Restaurant Chef

Because mayonnaise is a cold sauce, it is easy to work with in a restaurant setting. It need not be kept on the stove or in a steam table during a restaurant service, and it can usually be prepared well in advance. It will sometimes break when held overnight in the refrigerator, but it can be easily reconstructed by gently working it into an egg yolk or a tablespoon or two (15 to 30 milliliters) heavy cream. However, rather than reconstructing the mayonnaise (and this shouldn’t be done more than once or twice, or bacteria will accumulate) each day it is used, it is better to start out with the stabilized mayonnaise.