Mayonnaise Sauce
Mayonnaise sauce is a classic French cuisine cold, stable emulsified sauce made with egg yolks, oil, vinegar or lemon juice, salt, and pepper. This smooth and v
Mayonnaise sauce is a classic French cuisine cold, stable emulsified sauce made with egg yolks, oil, vinegar or lemon juice, salt, and pepper. This smooth and versatile sauce is ideal for accompanying many dishes, such as raw vegetables, eggs, fish, cold meats, or sandwiches. Its mild flavor and creamy texture make it a staple of cooking. The preparation of mayonnaise requires some technique to obtain a stable emulsion, but the result is worth it. It can be flavored with herbs, spices, or mustard.
Time
20 min. =
20 min.
Utensils
1 bowl1 whisk
Ingredients for 8 parts
- 0.25 c. à c. sea salt
- 200 ml. sunflower oil
- 2 egg yolks
- 0.25 c. à c. white pepper
- 1 c. à s. white wine vinegar
Steps
- In a bowl, mix the egg yolks, salt, and white pepper.
- Add the white wine vinegar and mix.
- Gradually pour in the sunflower oil, whisking constantly, until you get a stable emulsion and a smooth sauce.
- Serve chilled with raw vegetables, eggs, fish, cold meats, or sandwiches.