MAYONNAISE SAUCE
Never buy mayonnaise sauce again.You can walk into any grocery store in the world and find a jar of Mayonnaise sauce. While the origin of this pantry staple is still debated, the technique to make mayonnaise in French cooking has been the same for centuries. Once you know the technique it is very easy to make it yourself, taking less than 10 minutes by hand. The purists will maintain that ‘real’ mayonnaise does not contain mustard but the modern recipe commonly uses Dijon mustard and I agree that it needs it.
INGREDIENTS
1 egg yolk
120 ml (4.2 fl oz) grape seed oil
1 tsp Dijon mustard
2 pinch salt
1 pinch white pepper
0.5 tsp white wine vinegar
PROCEDURE
Whisk the vinegar, salt and pepper, egg yolk and mustard (all ingredients must be at room temperature) in a large bowl for about a minute to start the emulsion process.
When well mixed, add a little oil and whisk until emulsified and then add more oil in stages, ensuring that for each stage the oil is fully incorporated. Continue to add oil until all the oil is used and the mayonnaise is firm.
You can add a dash of lemon juice which will make the mayonnaise whiter and give a tang.
Other options to flavor the mayonnaise is to add things such as paprika powder, chili powder, curry powder, and even garlic (for a cheat aioli).
