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
250 ml oil
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.
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 :
Vegetarian recipes can be surprisingly original. The Chefs at Le Cordon Bleu have taken it apon themselves this month to create this 100% vegetable based recipe with Peruvian influences. This fantastic presentation showcases a festival of flavors and vibrant colors, and can be served either as a starter or as a light dish.