-
Locations
Campuses in EuropeCampuses in The Americas
- Our Story
- Programmes
- Brochures
- News & Events
- Contact
- Apply
In this series of videos, our Chefs are sharing some of the classic French techniques we teach to more than 20,000 students on our programmes around the world each year. Next in the series, we show you how to 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. Historically a mayonnaise is simply egg yolks, oil and vinegar, although these days mustard is usually added.
Serves: 4
Preparation time: 15
All ingredients should be at room temperature before you begin.
Separate the egg yolks from the whites and add the yolks to a deep mixing bowl
Add white wine vinegar. Season with a pinch of Cayenne pepper and salt.
Add the oil drop by drop at the beginning, then in a thin, steady stream, continuously whisking until thick and light in colour.
Using a cloth under the mixing bowl will help the bowl not to slide during the whisking.
Tip: gradually adding a little water may help to stabilise the emulsion
By adding other ingredients, mayonnaise can easily be transformed into derivative sauces such as rémoulade, tartare, cocktail or Andalouse just to name a few.
Copyright © 2017 Le Cordon Bleu International B.V. All Rights Reserved.