French Mayonnaise sauce recipe
Mayonnaise sauce is a classical mother sauce in French cuisine made from eggs and oil which is also known as cold sauce. It is great accompaniment to tandoori dishes and a great dressing for salad.
Equipment
- Measuring jar
- Whisk or electric beater
Ingredients
- 2 eggs Egg yolk
- 200 ml Vegetable oil
- 10 g Dijon mustard
- 10 ml Vinegar or lemon juice
- 5 g Salt and pepper
- 20 ml Warm water optional but important
Instructions
- In a bowl add the whole eggs, dijon mustard paste, vinegar or lemon juice and whisk it a bit. You can beat using electric beater or stand mixer also.2 eggs Egg yolk, 10 g Dijon mustard, 10 ml Vinegar or lemon juice
- Once the egg is little foamy add oil gradually slowly in a uniform motion while continuously whisking.200 ml Vegetable oil
- Add only if the mayo is too thick or looks like curdling while whisking. Add little warm water to make the sauce smooth and beat till its mixed completely and to achieve correct consistency. This helps stabilize the emulsion and keeps it creamy.20 ml Warm water
- The above step is very important to make sure the sauce is not curdled. Add salt and pepper and adjust seasoning.5 g Salt and pepper