Mayonnaise and some more recipie

[mackan110]

Hi

I will tell you how to do mayonnasie and also some sauces you can make from mayonnasie.

Mayonnasie is a "base sauce" in the French cuisine. That means you can use mayonnasie to make a lot of different sauces where mayonnaise is the base


(everything will be metric)

How to make mayonnaise and what you need:

1 liter of oil (rape oil/canola oil)
4 egg
1 tablespoon mustard (no mustard seeds)
1 tablespoon wine vinegar


1) separate the egg's and save the egg yolk

2) put the egg yolk and mustard in bowl and mix (no need for high speed)

3) Now you drip the oil in the egg and mustard mix and you must whisk! verry important! after you done that you can now pour the oil carefully and see the egg "take up" the oil untill all the oil is used

4) to change the consistency of the mayonnaise you can use wine vinegar, water, salt and peppar

Its importand that all the ingrediens have the same temp.

now, how can you use your mayonnaise? just like it is or mix it and make something else


tartare sauce works good with fish and chicken

1 litre mayonnaise and add 150g finely chopped yellow onion (Spanish onion?) and 150g finley chopped chives


remoulade sauce works with fish, i prefer it with deep-fried fish and French fried

1/2 dl pickled cucumber
1/2 dl caprice
1/2 dl parsley
1/2 dl tarragon
1/2 dl chervil
1/2 dl mustard

everything finely chopped.

mix this with 1 L mayonnaise and let it stay in the refrigerator for some hours to take taste


Rhode Island works with salad (from the famous chef Tore Wretman in sweden)

3 dl mayonnaise
2 dl chilli sauce (not strong, like ketchup with a tase of chili)
3dl whipped cream

you mix them all togheter and flavour it with paprika powder, lemon, HP-sauce or worcester sauce and cognac

a "real" rhode island have cognac but if you buy it in a store or at a resturant here in sweden its no cognac in it because expensive, its alchol etc


hope some of this is new to you :=)

got some question, please ask.

also, you like this kinds of "info" i can try to make some more

edit: wrote what they all work with

[barkonbutts]

Looks tasty to me thanks!!

[SMOKE FREAK]

They sell mayo in a jar ya know...

Actually have made mayo before and it is far superior to store bought...Just too lazy I guess...

[chefrob]

Hi

Rhode Island (from the famous chef Tore Wretman in sweden)

3 dl mayonnaise
2 dl chilli sauce (not strong, like ketchup with a tase of chili)
3dl whipped cream

you mix them all togheter and flavour it with paprika powder, lemon, HP-sauce or worcester sauce and cognac

a "real" rhode island have cognac but if you buy it in a store or at a resturant here in sweden its no cognac in it because expensive, its alchol etc

this sounds very interesting...........

[mackan110]

Looks tasty to me thanks!!

sounds great! if you try it, tell us what you think about it :D

They sell mayo in a jar ya know...

Actually have made mayo before and it is far superior to store bought...Just too lazy I guess...

haha, i allways buys in in the jar, to lazy to make my own :(
when you made it, had about the same stuff?

this sounds very interesting...........

its really tasty! use it with salad you wont regret! so tasty :D

[Richtee]

Classic stuff. While it’s not a “mother sauce” it’s a direct deriviatve of them. Wish I cared for it more. A bechemel is my sub. Mayo has no thickener.. making it unusual.

http://culinaryarts.about.com/od/sau...her-Sauces.htm

[mackan110]

Classic stuff. While it’s not a “mother sauce” it’s a direct deriviatve of them. Wish I cared for it more. A bechemel is my sub. Mayo has no thickener.. making it unusual.

http://culinaryarts.about.com/od/sau...her-Sauces.htm

can you explaine more?

in french cuisine mayonnaise is a "mother sauce" but never heard that hollandaise is :P

because you cant keep a hollandaise warm because the egg and fat will seperate again.

the difference between mayo and hollandaise is may is cold and hollandaise is worm (easy explained) so the egg yolk works as a thickening agent in both of them

making it unusual, you mean people dont use mayo?

[Richtee]

can you explaine more?

in french cuisine mayonnaise is a "mother sauce" but never heard that hollandaise is :P

because you cant keep a hollandaise warm because the egg and fat will seperate again.

the difference between mayo and hollandaise is may is cold and hollandaise is worm (easy explained) so the egg yolk works as a thickening agent in both of them

making it unusual, you mean people dont use mayo?

Unusual..in that egg is the thickener... as opposed to a flour roux. Hmm never heard mayo called a “mother”. But then again - I’m not a trained french chef I’m not much a trained anything heh!

[mackan110]

Unusual..in that egg is the thickener... as opposed to a flour roux. Hmm never heard mayo called a “mother”. But then again - I’m not a trained french chef I’m not much a trained anything heh!

you are new to egg is the thickener? (feels like me english has gone worse xD)
because if you make a red wine sauce or something you can also use egg to make it thicker (but cant make the sauce to over 80C 176F)

okey, im glad i gave you something new ;) because it the most important sauce in the "cold kitchen" (where they make salad, sandwitch etc


edit: wher can i post recipie of meatball's?

[Snarlingiron]

the five classic French mother sauces per Escoffier are:
Bechemel
Veloute
Sauce Tomat
Sauce Espagnole
Hollandaise

Mayonaise isn't one of them. Actually, Mayonaise is a variation of Hollandaise, which is an emulsification of egg and butter. The Egg isn't exactly the thickener, it is the emulsification that causes the thickening. If you want to really learn all about the mother sauces and derivatives and variations spend some time on this site:

http://stellaculinary.com/content/fi...-all-resources

[Richtee]

you are new to egg is the thickener? (feels like me english has gone worse xD)
because if you make a red wine sauce or something you can also use egg to make it thicker (but cant make the sauce to over 80C 176F)

okey, im glad i gave you something new ;) because it the most important sauce in the "cold kitchen" (where they make salad, sandwitch etc


edit: wher can i post recipie of meatball's?

No..I know of egg as a thickener. It’s ONLY Hollandaise that’s thickend with egg..making it unusual.

I’d use the “From the Kitchen” forum.

[barleypop]

I like Miracle Whip!

[mackan110]

the five classic French mother sauces per Escoffier are:
Bechemel
Veloute
Sauce Tomat
Sauce Espagnole
Hollandaise

Mayonaise isn't one of them. Actually, Mayonaise is a variation of Hollandaise, which is an emulsification of egg and butter. The Egg isn't exactly the thickener, it is the emulsification that causes the thickening. If you want to really learn all about the mother sauces and derivatives and variations spend some time on this site:

http://stellaculinary.com/content/fi...-all-resources

asked my teacher and he said you can say hollandaise is a "mother sauce" but its not an classic "mother sauce"

but mayonaise is a "mother sauce" and its the most important for (i think) cold-buffet manageress

but maybe its so that mayonaise isnt a "mother sauce" in US but its in sweden (french cuisine)