Mousseline Mayonnaise Recipes

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.

JULIA CHILD'S MOUSSELINE AU CHOCOLAT (CHOCOLATE MOUSSE)

Steps:

• beat the egg yolks and sugar together until thick, pale yellow, and forms a ribbon.
• beat in the orange liqueur.
• set mixing bowl over a pan of almost simmering water and beat for 3 to 4 minutes.
• set mixing bowl over a pan of cold water and beat for 3 to 4 minutes more until it is the consistency of mayonnaise.
• melt chocolate with coffee in a double boiler.
• remove from heat and slowly beat in the butter slowly and a bit at a time to make a smooth cream.
• beat the chocolate into the egg yolks and sugar.
• beat the egg whites and salt until soft peaks are formed.
• sprinkle on sugar and beat until stiff peaks are formed.
• stir 1/4 of the egg whites into the chocolate mixture.
• fold in the rest of the egg whites.
• put into serving dish, cups, champagne flutes, etc.
• refrigerate for at least two hours.
• top with whipped cream.

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.

EASY HOMEMADE MAYONNAISE

Steps:

• Place light olive oil, egg, lemon juice, Dijon mustard, salt, and pepper together in a bowl. Use a hand-held immersion blender to blend mixture together, placing the blade directly on top of the egg yoke. Pull up the immersion blender slowly when fully emulsified, taking care not to over blend. Store in a tightly closed container; refrigerate until using.

POTATO MOUSSELINE

Steps:

• Peel potatoes and simmer in salted water to cover until tender, about 15 minutes. While potatoes cook, place cream in a small pot and bring to a simmer over medium heat. Cook until reduced to about 2 cups.
• Place butter in small pan and heat until it just begins to brown and it smells nutty. Set aside.
• Drain potatoes and run through a food mill or ricer. Pass potatoes through a fine sieve into a bowl. (A splatter screen set over a bowl can work well. Move potatoes through screen with a plastic scraper.) Lightly fold in the cream.
• Reheat browned butter if needed. Swirl browned butter into potatoes. Top with several grinds of nutmeg and a sprinkling of fleur de sel.

CREME MOUSSELINE

Steps:

• Whisk together 1/4 cup sugar, the egg yolks, and salt in a medium bowl. Whisk in cornstarch, 1 tablespoon at a time.
• Bring milk, espresso beans if using, and remaining 1/4 cup sugar to a simmer in a medium saucepan over medium heat. Whisk a little milk mixture into egg yolk mixture; whisking constantly, gradually add remaining milk mixture. Return mixture to pan, and bring to a boil, whisking constantly. Cook, whisking, until very thick, 2 to 3 minutes.
• Pour through a fine sieve into a bowl; discard solids. Press plastic wrap directly onto surface. Refrigerate pastry cream until cold, at least 1 hour (up to 3 days); beat until smooth before using.
• Beat heavy cream until soft peaks form. Whisk half the whipped cream into pastry cream, then fold in remaining heavy cream. Stir in preserves if using.

BEST EVER HOMEMADE MAYONNAISE

Steps:

• Put first four ingredients in a food processor or blender, and buzz them for 30-40 seconds.
• With the motor still running, slowly add the oil in a thin stream (like string).
• When all the oil is incorporated, keep running the machine for another 10-20 seconds.
• Refrigerate the mayonnaise. If your eggs are ultra fresh, the mayonnaise can keep for two to three weeks.