Mayonnaise Sauce Derivatives

Serve with:

Sauce Name:

Ingredients and method:

Fish soup, eggs, fish, vegetables

Garlic Mayonnaise –  Aïoli

Pound 5 garlic cloves with ¼ teaspoon salt. Add to basic recipe instead of mustard.

barbecued foods

Chili Mayonnaise

Add 2 teaspoons of chili paste to 1 recipe Mayonnaise. For a milder flavor add only 1 teaspoon.

Vegetables, fish, meats, poultry, cold cuts

Sundried Tomato Mayonnaise

Mix 1 tablespoon of sundried tomato paste with 1 recipe Mayonnaise.

Fish, vegetables, cold roast

Basil Mayonnaise

Combine 1 tablespoon of basil puree, and 4 chopped basil leaves with 1 recipe Mayonnaise. Add salt and pepper to taste.

Vegetables, fish, meats, poultry, cold cuts

Horseradish Mayonnaise

Combine 2 tablespoons of horseradish with 1 recipe Mayonnaise. For a milder flavor, add only 1 tablespoon.

Vegetables, fish, meats, poultry, cold cuts

Beet Mayonnaise

Process 1 small beet in a juicer (very small, only 50g!) and add the juice to a thick Mayonnaise. Season with salt and pepper to taste.

Fish, vegetables, cold roast

Basil Mayonnaise

Combine 1 tablespoon of basil puree, and 4 chopped basil leaves with 1 recipe Mayonnaise. Add salt and pepper to taste.

Vegetables, fish, meats, poultry, cold cuts

Horseradish Mayonnaise

Combine 2 tablespoons of horseradish with 1 recipe Mayonnaise. For a milder flavor add only 1 tablespoon.

Vegetables, fish, meats, poultry, cold cuts

Beet Mayonnaise

Process 1 small beet in a juicer (very small, only 50g!) and add the juice to a thick Mayonnaise. Season with salt and pepper to taste.

Vegetables, fish, meats, poultry, cold cuts

Asparagus Mayonnaise

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.

Vegetables, fish, meats, poultry, cold cuts

Indian Mayonnaise

To 1 Mayonnaise recipe, add 2 teaspoons of curry powder, a pinch of cumin and a pinch of fennel powder.

Cold fish, calf’s head, pig’s feet

Gribiche Mayonnaise

Replace yolks in basic recipe with 2 hardboiled eggs; add ¼ cup / 60 ml additional oil. Add 2 hardboiled egg whites, cut in Julienne and 1 tablespoon chopped capers, 2 tablespoons chopped mixed herbs. Season to taste with Dijon mustard, salt and pepper.

Eggs, Vegetables, fish, shellfish, cold cuts, green salad

Russian Dressing

This dressing once included caviar, hence the name. To 1 ½ cups/375 ml Mayonnaise add ¼ cup/60 ml chopped gherkins pickles, 1 chopped shallot, 1 teaspoon grated horseradish and a few drops of Tabasco sauce. Season to taste.

Louis dressing and Thousand island dressing are similar zesty preparations.

Eggs, fried fish, vegetables, cold cuts

Rémoulade sauce

To 1 ½ cups/375 ml Mayonnaise add   2 teaspoons Dijon mustard, 3 tablespoons chopped capers, 3 tablespoons chopped gherkins pickles, 3 tablespoons chopped parsley, 1 tablespoon chopped tarragon and 4 chopped anchovy filets. Mix well and taste.

Note: For celery root Rémoulade, Mayonnaise is flavored with mustard only.

Fish soup, bouillabaisse, fish stew, eggs

Rouille sauce

In a mortar and pestle, pound ½ chopped red chili pepper with 56 garlic cloves, then mix with egg yolks, salt and pepper, omitting the vinegar and mustard. Finish with the olive oil. Whisk in 2-3 tablespoons tomato paste. Add cayenne pepper for a stronger flavor. The sauce can be served straight from the mortar.

Deep fried fish

Tartare sauce

Add 3 tablespoons chopped hardboiled egg whites, 1 tablespoon chopped capers, 1 tablespoon chopped gherkins pickle, 1 finely chopped shallot, 1 tablespoon chopped parsley and 2 tablespoons chopped chervil or tarragon to 1 ½ cups/375 ml Mayonnaise.