Mayonnaise Sauce Recipes

MAYONNAISE BASED SAUCES

Steps:

• In a small bowl mix together the mayonnaise and tomato puree. Garnish with diced red bell pepper. Serve with chicken.
• In a small saucepan boil potato until tender, drain and reserve. In a small bowl mix together mayonnaise and garlic. Add potato. Serve with fish.
• Yield: approximately 1-1/2 cups
• In a bowl combine all ingredients. Serve with fish or chicken.
• Yield: approximately 1-1/4 cups

MAYONNAISE

Steps:

• In a glass bowl, whisk together egg yolk and dry ingredients. Combine lemon juice and vinegar in a separate bowl then thoroughly whisk half into the yolk mixture. Start whisking briskly, then start adding the oil a few drops at a time until the liquid seems to thicken and lighten a bit, (which means you've got an emulsion on your hands). Once you reach that point you can relax your arm a little (but just a little) and increase the oil flow to a constant (albeit thin) stream. Once half of the oil is in add the rest of the lemon juice mixture.
• Continue whisking until all of the oil is incorporated. Leave at room temperature for 1 to 2 hours then refrigerate for up to 1 week.

MAYONNAISE SAUCE

Steps:

• If using a hand-held mixer, put the egg(s) and mustard in a deep, but fairly narrow flat-bottomed bowl.
• Put the oils in a container which can allow them to be slowly poured into the egg mixture.
• Begin to add the oil as you beat, using a blender, a little at a time, adding more oil as each bit is incorporated.
• When a thick emulsion forms, you can add the oil a little faster.
• The whole process takes 3 to 5 minutes.
• If using a food processor, add about ¼ cup of the oil to the egg(s) and mustard at the beginning.
• Turn the machine on.
• While it's running, add the remaining oil in a steady stream.
• Avoid running too fast and for too long.
• Add the lemon juice, then season with salt and pepper.
• If the mixture is thicker than you like, you may thin it with a little milk.
• If instead it is not thick enough, add just a little more oil.
• Serve.

MUSTARD MAYONNAISE SAUCE

Steps:

• Stir mayonnaise, mustard, horseradish, and Worcestershire sauce together until smooth.

BASIC MAYONNAISE

Steps:

• Place egg yolks in a food processor. (To avoid using raw eggs, substitute yolks from pasteurized eggs.)
• Add mustard and lemon juice. Pulse ingredients until well combined.
• With motor running, add oil in a slow, steady stream (mixture should become thick and emulsified). Season with salt and pepper.
• Refrigerate in an airtight container, up to 1 week.

JAPANESE MAYONNAISE SAUCE

Steps:

• In blender or food processor combine the following:
• mayonnaise.
• water.
• ketchup.
• sugar.
• hot pepper sauce.
• garlic powder.
• paprika.
• white pepper.
• black pepper.
• salt.
• Blend until smooth.

BASIC MAYONNAISE

Steps:

• Tip the egg yolks and mustard into a bowl, season with salt and pepper and whisk together until completely combined. Whisking constantly, add a small drop of oil and whisk until completely combined, then add another drop and continue a drop at a time until the yolks and oil combine and start to thicken. Once you're confident the oil and eggs are coming together you can add the oil a bit more at a time, but be patient, as adding the oil too quickly will cause the mayonnaise to split and curdle.
• Once all the oil has been whisked into the eggs and you have a thick, spoonable mayonnaise, whisk in the vinegar or lemon juice and season to taste. Will keep in the fridge for two days.