Basic Mayonnaise

When you can make basic mayonnaise a whole new world of making sauces opens to you and you can start replicating the tastes normally associated with top chefs.

In the rush of modern living many cooking skills are being lost as we purchase bottled sauces from the supermarket. I make you a solemn promise that once you master making your own you will not want to buy off the shelf again.

The basic mayonnaise recipe that you will find below is also the base for sauces such as thousand island dressing, aioli (garlic mayonnaise), seafood dressing and tatare sauce. - All of these variations will be in MyBlogs #12. - For now we can concentrate solely on the basic sauce.

Basic Mayonnaise Recipe:

Ingredients:

3 Large egg yolks.

2 teaspoons Dijon mustard.

2 teaspoons white wine vinegar.

3/4 cup (200 mls) vegetable oil.

3/4 cup (200 mls) olive oil - Extra virgin olive oil gives best result.

Salt and ground white pepper.

Method:

In a blender mix the egg yolks, mustard and vinegar and pulse blend until ingredients form a light creamy state.

In slow steady trickle, while still blending add the oils. (You must keep blending through this stage - it is critical)

When the mixture is completely incorprated add 2 Tablespoons of warm (not hot) water and pulse blend to to combine. This will stabilise the sauce.

Add salt and pepper to taste.

Now you have basic mayonnaise - try it with some friends and wait for the comments. Especially the one about: "Where did you buy this dressing?"

Bon appetit.

Now you are expert at basic mayonnaise see more sauce recipes by following this link.