Derivatives of mayonnaise sauce

This delicious sauce is used in salads, sandwiches and as a part of other sauces. It can be varied by using different oils, herbs and other flavourings. Mayonnaise can also be made in a blender, food processer or with an electric mixer. Make sauce that all the ingredients are at room temperature. If making by hand, set the bowl on a towel to stop it from sliding around.

Remember, mayonnaise is made with raw egg yolk which can harbour ‘Salmonella’ bacteria. Pregnant women, children and the elderly should avoid undercooked or raw eggs.

Derivatives of mayonnaise sauce are:-

Sauce Tartare

To mayonnaise sauce add chopped gherkins, capers, shallots, parsley, chives.

Sauce Verte 

Blanch rapidly for five minutes spinach and watercress & a mixture of parsley, tarragon

and chervil drain well. Refresh quickly and squeeze out all the water. Pound the leaves

then squeeze them firmly in a clean cloth so as to obtain a thick herb juice. Add this to

well-seasoned mayonnaise.

Sauce Mousquetaire

To prepare this derivatives of mayonnaise sauce add  mayonnaise add  finely  chopped  shallots that have  been  cooked  and  completely

reduced with white wine, some melted meat glaze and chopped chives.

Season the sauce with a touch of cayenne or milled pepper.

Sauce Remoulade

To prepare this derivatives of mayonnaise sauce add  mayonnaise and mix  in Mustard,  chopped  gherkins,  chopped  capers,  parsley

tarragon and chervil and some anchovy essence.

Sauce Casanova         

Add chopped truffle and shallots, sieved hard-boiled egg to Mayonnaise.

Sauce Gribiche

Mix together cooked yolks of egg with mustard, salt and pepper and gradually add oil and vinegar as for Mayonnaise. Garnish with chopped Capers, gherkins and fine herbs along with the julienne of hard-boiled egg white.

How to prepare Myonnaise Sauce

Mayonnaise is a versatile condiment made from egg yolks, oil, and vinegar or lemon juice. It’s commonly used as a base for various sauces and dressings. If you’re looking for a recipe that involves mayonnaise, here’s a classic recipe for a simple and delicious creamy mayonnaise-based sauce:

Creamy Mayonnaise Sauce Recipe:

Ingredients:

• 1 cup mayonnaise
• 2 tablespoons Dijon mustard (optional, for added flavor)
• 1-2 cloves garlic, minced (adjust to taste)
• 1-2 tablespoons lemon juice (adjust to taste)
• Salt and pepper, to taste
• Chopped fresh herbs (such as parsley, dill, or chives), for garnish (optional)

Instructions:

1. In a bowl, whisk together the mayonnaise and Dijon mustard until well combined. The mustard is optional, but it adds a nice tangy flavor to the sauce.
2. Add the minced garlic to the mixture. Adjust the amount of garlic based on your preference for garlic flavor.
3. Squeeze in 1-2 tablespoons of fresh lemon juice, adjusting the amount to achieve your desired level of tartness. The lemon juice adds brightness to the sauce.
4. Season the sauce with salt and pepper to taste. Remember that mayonnaise can be quite salty on its own, so start with a small amount of salt and adjust as needed.
5. Mix all the ingredients together until smooth and well combined.
6. If desired, garnish the sauce with chopped fresh herbs, such as parsley, dill, or chives, for added freshness and visual appeal.
7. Taste the sauce and adjust the seasonings as needed. You can add more lemon juice, salt, or pepper to achieve the perfect balance of flavors.
8. Use the creamy mayonnaise sauce as a dipping sauce for vegetables, a dressing for salads, a spread for sandwiches, or a topping for grilled meats or seafood.

Feel free to customize this basic recipe by adding other ingredients like minced shallots, capers, hot sauce, or finely grated Parmesan cheese. The key to a great mayonnaise sauce is to balance the flavors to your liking and use it in a way that complements your meal.

Points to remembered

Faults :

Unstable emulsion caused due to …..

A . When the ingredients have been at too low a temperature, thus preventing the emulsifying agents from coating the oil successfully.

B . By using stale egg yolks which consequently provide an insufficient agent.

C. By inadequate whisking when adding oil to the egg yolks, thus preventing even distribution of oil into the egg.

D. By adding the oil too quickly in the initial stages of preparations, thus prevent a thorough mixing of yolks and oil resulting in the sauce separations.

E.  By using incorrect formula balance.

Also Check: Sauces, Derivatives of Mother Sauce

Mayonnaise recipe’s