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Le Cordon Bleu News, 04/28/2014
Prepare a mayonnaise
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Technique

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Technique: Prepare a mayonnaise
Mayonnaise is a classic sauce from the French cuisine repertoire. This sauce is referred to as cold emulsion and can be used to season or accompany a cold dish. Other ingredients added to the basic (mother) sauce mayonnaise produces derivative sauces as sauce tartare, cocktail, green, andalouse etc.

Le Cordon Bleu explains the technique, step by step, through this basic mayonnaise recipe that can be reused whatever the circumstances.

For 300 ml mayonnaise :

  • 2 egg yolks
  • 1 tbsp mustard
  • vinegar
  • 250 ml oil
  • salt, pepper

All the ingredients should be at room temperature to make a successful mayonnaise
This technique can be applied to the mayonnaise recipe of your choice.

How to make a mayonnaise The technique to prepare a mayonnaise
1. Whisk the egg yolks, mustard, salt and pepper. 2. Add the oil in thin stream, continuously whisking, until the mayonnaise thickens.
 

This technique can be used in the following recipe :

 
 

For more information

Le Cordon Bleu Paris
  Email paris@cordonbleu.edu or use the online form
  Website www.lcbparis.com
  Call +33 (0) 1 53 68 22 50
  Address 8, rue Léon Delhomme
75015 Paris

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