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Sauces - Mayonnaise Post by :choklit Category :Learning Kitchen Author :Unknown Date :March 2012 Read :468

Click below to download : Sauces - Mayonnaise (Format : PDF)

Sauces - Mayonnaise

Terrific for cold meat or cheese sandwiches, serve with hot or cold steamed fish, and cold roast chicken.

1 cup basic mayonnaise
5 tbsp. grated lemon zest
5 tbsp. fresh lemon juice
salt and freshly ground pepper to taste

Whisk together all ingredients. Chill for several hours before serving. Can be served chilled or room temperature.

Makes about 1 cup.

Basic Mayonnaise

2 large egg yolks
1 tsp. Dijon style mustard
1 tsp. fresh lemon juice
salt and freshly ground black pepper to taste
1 cup olive oil or vegetable oil, or a mixture of both

Beat together egg yolks, mustard, lemon juice, salt and pepper with a wire whisk. Whisk the oil in a few drops at a time, until the mixture thickens and begins to 'look' like mayonnaise.

Then beat in the remaining oil in a small thin stream.

If it is too thick, add a little more lemon juice.

Serve at room temp.

Makes about 1 cup.
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Sauces - Mayonnaise Cooked Sauces - Mayonnaise Cooked

Sauces - Mayonnaise Cooked
3/4 cup cold water 1 Tablespoon cornstarch 2 large egg yolks Salt to taste Pepper from the mill 2 teaspoons Dijon mustard or to taste 1 cup unsaturated oil of your choice Fresh lemon juice Mix the water and cornstarch together in a small saucepan, bring to a boil and thicken over medium-high heat. Meanwhile, beat the yolks with a whisk until they appear white and foamy. Add some of the cornstarch gel to the yolks, stirring constantly; then reverse the process, blending the warmed yolk mixture into the bulk of the starch gel. Season with salt and pepper and