![[WetLeather]](/images/smallwet2.gif)
| 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)
Variations: MOHAMMED 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 TAPENADE 1/2 pint mayonnaise + 1 T capers + 1 T anchovy and a generous pinch of black pepper. * Cold boiled beef, cold fish, hard eggs VERTE 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 REMOULADE 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 TARTARE Use 2 hard yolks + 1 raw one when making mayonaise. Add ingredients as for Remoulade. * Fried or grilled fish |
||
| Notes: | Other sauces with variations:
Bechamel Fonds Brun (Brown Stock) Hollandaise 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. |
||
| Equipment: | |||