Express Mayonnaise Sauce
Mayonnaise is a cold emulsifying sauce. First invented in 1756, this recipe is adapted to the 21st century. With this recipe you will never fail a mayonnaise again; this mayonnaise is made in 3 minutes in a food processor. A list of 7 aromatized mayonnaises is also included.
Servings: 2 cups
Ingredients
Yield: about 2 cups of Mayonnaise Sauce
- 1 large whole egg
- 2 large egg yolks
- 3 tablespoons Dijon mustard
- Salt and white pepper, to taste
- 1.25 cups sunflower oil, or other vegetable oil
- 2 tablespoons red wine vinegar
Instructions
Food safety: Because this cold sauce is made of raw eggs the mayonnaise must be keep refrigerated and consumed in the 4 hours after preparation.
- In a bowl of a food processor put the eggs, the Dijon mustard and salt, and pepper. Process until it becomes a smooth cream. Without stopping the machine, add the vegetable oil slowly using the funnel located on the top of the lid. The mayonnaise will become thicker; stop the engine. Taste and adjust seasoning with salt and pepper. Add the vinegar, then process again for a couple of seconds until the mayonnaise is smooth. Enjoy!
Video
Notes
Hints and tips: The following is a list of different aromatized mayonnaises to make crazy and delicious mayos!
- Chili Mayonnaise: Delicious with all barbecued foods! Add 2 teaspoons of chili paste to 1 recipe portion of traditional mayonnaise. For a milder flavor, add only 1 teaspoon.
- Sundried Tomato Mayonnaise: Sundried tomatoes are the perfect compliment for goat cheese, mushrooms or your favorite pasta dish. Mix 1 tablespoon of sundried tomato paste with 1 recipe portion of mayonnaise.
- Basil Mayonnaise: Delicious with all your summer dishes! Combine 1 tablespoon of basil puree, and 4 chopped basil leaves with 1 recipe portion of mayonnaise. Add salt & pepper to taste.
- Horseradish Mayonnaise: Great with leftover roast beef! Combine 2 tablespoons of horseradish with 1 recipe portion of traditional mayonnaise. For a milder flavor, add only 1 tablespoon.
- Beet Mayonnaise: Rich in color, this mayonnaise provides the perfect contrast for white meats or fish. Process 1 small beet in a juicer (very small, only 50 grams!) and add the juice to a thick mayonnaise. Season with salt and pepper to taste.
- Asparagus Mayonnaise: Very delicate flavor, ideal with smoked salmon or other fish. Combine 3 ounces of cooked and finely chopped asparagus tips. I do not like to use the stems for this recipe, because of the fibers.
- Indian Mayonnaise: Good with almost anything! Potatoes, meat, fish, dips, etc. To 1 mayonnaise recipe, add 2 teaspoons of curry powder, a pinch of cumin, and a pinch of fennel powder.
