Mayonnaise Sauce RecipeOrigin: France Period: Traditional |
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This is a classic French dressing typically used for lobsters, langoustines and all kinds of salads. Ingredients:
2 egg yolks 
Mayonnaise Sauce Preparation:Method:Combine the egg yolks in a small bowl then add the seasonings and lemon juice and beat for about 2 minutes with a sauce whisk (or a wooden spoon) to combine thoroughly. Now add 2 tbsp of the oil only 2 or 3 drops at a time, beating thoroughly after each addition. You should now have a very thick mixture that should be diluted with 1 tbsp of the white wine vinegar so that you end up with a liquid that's the consistency of cream. Continually adding the oil, carefully at first, then more quickly as the sauce thickens, beating constantly (by the end you should be able to pour the oil in a steady stream). During this process the sauce must be whisked continually and a little vinegar should be added from time to time to prevent the sauce from becoming too thick. (The amount of vinegar added will depend on its acidity, the thickness of the final sauce desired and personal taste. Adjust the seasoning to taste and serve or use as the base of another sauce. |
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