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Mayonnaise Sauce

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

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