WetLeather Recipe Database - food for bikers

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Name:Mayonnaise, et al. Contributor:Martin Golding
Description:The basal form of uncooked egg sauce and variations Posted:2002-10-01
Key words:mayonnaise, still beating, variations Category:Sauces
ID:382 Updated:2006-04-02 12:32:19
Ingredients:3 egg yolks
1 Tbsp vinegar
a pinch of salt, pepper, and mustard
3/4 pint of warm oil
Preparation:Beat 3 egg yolks + 1 Tbsp vinegar + a pinch of salt, pepper, and mustard. Add 3/4 pint of warm oil while still beating (start with a drop or two at a time, then add oil more quickly as the mayonnaise thickens)


2 hard boiled eggs + 3 boned anchovies are chopped together with as much as you like of capers, celetery, cucumber, and chopped onion. Add to mayonnaise
* Fish

1/2 pint mayonnaise + 1 T capers + 1 T anchovy and a generous pinch of black pepper.
* Cold boiled beef, cold fish, hard eggs

Puree chervil, tarragon, spinach and watercress for about 5 minutes then sieve it. Use this to color mayonnaise.
* Cold food, especially if it's well decorated

Add chopped capers, gherkins, chervil, tarragon, and onion (anchovy, too, if you like) to the mayonnaise. Amount is up to you.
* Cold meat, poultry, or lobster

Use 2 hard yolks + 1 raw one when making mayonaise. Add ingredients as for Remoulade.
* Fried or grilled fish
Notes:Other sauces with variations:
Fonds Brun (Brown Stock)

This is a re-creation of "la carte du sauces" from "Ou Est Le Garlic?",
a lovely dense little cookbook that's a collection of "how to cook"
cartoon strips from some newspaper or other. Suitable for framing,
reducing, indexing, or PDAing.

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