|Name:||Mayonnaise, et al.||Contributor:||Martin Golding|
|Description:||The basal form of uncooked egg sauce and variations||Posted:||2002-10-01|
|Key words:||mayonnaise, still beating, variations||Category:||Sauces|
|Ingredients:||3 egg yolks
1 Tbsp vinegar
a pinch of salt, pepper, and mustard
3/4 pint of warm oil
|Preparation:||Beat 3 egg yolks + 1 Tbsp vinegar + a pinch of salt, pepper, and mustard. Add 3/4 pint of warm oil while still beating (start with a drop or two at a time, then add oil more quickly as the mayonnaise thickens)
2 hard boiled eggs + 3 boned anchovies are chopped together with as much as you like of capers, celetery, cucumber, and chopped onion. Add to mayonnaise
1/2 pint mayonnaise + 1 T capers + 1 T anchovy and a generous pinch of black pepper.
* Cold boiled beef, cold fish, hard eggs
Puree chervil, tarragon, spinach and watercress for about 5 minutes then sieve it. Use this to color mayonnaise.
* Cold food, especially if it's well decorated
Add chopped capers, gherkins, chervil, tarragon, and onion (anchovy, too, if you like) to the mayonnaise. Amount is up to you.
* Cold meat, poultry, or lobster
Use 2 hard yolks + 1 raw one when making mayonaise. Add ingredients as for Remoulade.
* Fried or grilled fish
|Notes:||Other sauces with variations:
Fonds Brun (Brown Stock)
This is a re-creation of "la carte du sauces" from "Ou Est Le Garlic?",
a lovely dense little cookbook that's a collection of "how to cook"
cartoon strips from some newspaper or other. Suitable for framing,
reducing, indexing, or PDAing.