This is a cold sauce which is an emulsion of vegetable oil & egg yolk. The color of mayonnaise varies from near-white to pale yellow, and its texture from a light cream to a thick gel. This sauce is best used for sandwich spread, use as dressing for cold salads or can be used as a dip for French fries
- Egg Yolks – 2 nos
- Oil – 250 ml
- Vinegar – 2 tsp
- Salt – Pinch
- Pepper – Pinch
- Mustard Powder – 1/8 tsp
- Place yolks, vinegar and seasoning in a bowl and whisk well.
- Gradually pour on the oil very slowly (drop by drop), whisking continuously
- When all the oil is emulsified into the egg yolks then sauce is ready
- Finally add a little hot water and mix with the sauce.
- Check the seasoning