Mayonnaise Sauce (Cold emulsion sauce)

 Mayonnaise Sauce (Cold emulsion sauce)

           Mayonnaise is a basic cold emulsion sauce. It is used as an accompaniment and as a salad dressing. It has a wide variety of uses, particularly in horsdoeurres and salads. It is a rich sauce, as it s thickened with egg yolk and has a high % of fat. Sometimes it is thickened with gelatine and is used as a shiny flavour, coating to decorate cold dishes or buffets.

Basic Recipee of Mayonnaise Sauce :

◆ Ingredients

● Salad or olive oil - 900ml 

● Egg yolks - 6

● French mustard - 1/4Tsp

● Vinegar - 15-20ml

● Lemon - 1/2

● Seasonings - To taste 

● Sugar - a pinch

Method:

1.Place egg yolks, seasonings in a clean bowl and whisk well.

2. Add oil slowly, a little at a time, whisking continously until all the oil is incorporated finish the sauce by adding the juice of lemon and warm water.

3. This is done to ensure coherence of the sauce and to prevent its turning and curdling.

4. Mayonnaise is suitable for serving cold fish, meat and horsdoeurres.

Special pts to be noted:

• Do not expose Mayonnaise to too low temp after making it. Initially, the oil should not be added rapidly.

• Do not use too cold oil.

• The oil should be in proportion to egg yolks.

• Use hot water when necessary as it acts as a stabilizer.

• Cover the sauce with a lid and store in a cool place.

Rectification of a Turned or curdled Mayonnnaise.

1. By taking a clean bowl add boiling water or vinegar add gradually whisking in the curdled sauce.

2. Place an egg yolk and gradually whiskin curdled sauce.

3. If a small quantity of Mayonnaise is to be rectified, then put mustard powder in a clean bowl and add in drop by drop, whisking the mayonnaise.