Cold Kitchen Knowledge: Mayonnaise
What is Mayonnaise?
- It is a thick cold dressing usually used in sandwiches and salads or as condiments.
- Considered a permanent emulsion
- It is a stable emulsion of oil, egg yolk, and lemon juice or vinegar
- Good mayonnaise is creamy, pale ivory, not too acidic
- Mustard is often added to give a little tartness
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| Mayonnaise |
Mayonnaise and Food Safety
- Avoid using fresh egg yolk for homemade mayonnaise recipe according to food safety regulation.
- Uncooked shell eggs can sometimes be contaminated by Salmonella bacteria
- Pasteurized egg yolk is a fresh egg yolk substitute for making homemade mayonnaise to reduce the possibility of food-borne illnesses.
- Ready-made mayonnaise dressings are carefully formulated with highly acidic ingredients and pasteurized eggs and manufactured under rigorous quality control procedures
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| Ready-Made Mayonnaise |
Basic Mayonnaise Recipe
- 4. Egg yolks
- 1 L. Olive oil/ Salad oil
- 1 tablespoon. White wine vinegar
- 1-2 tablespoons. Lemon juice
- 1 tablespoon. Dijon mustard
- To taste. Salt and white pepper
- Beat the yolks with a little water till frothy
- Gradually add the oil, beating constantly
- Add a little vinegar or acid as the mayonnaise gets stiff
- Taste for quality of flavor, you may add additional seasoning
- Add water as a thinner agent
- Chill or serve immediately
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| How to Make Mayonnaise |
Top 10 Mayonnaise Derivatives
1. Aioli
- For: Cold meat dishes
- Ingredients: Mayonnaise, Minced roasted garlic
2. Thousand Island Dressing
- For: Mixed salad, cold meat dishes, crudities and sandwich spread, etc.
- Ingredients: Mayonnaise, tomato ketchup, chopped onion, chopped red and green pimientos, chopped onion, sweet paprika powder.
3. Tartar Sauce
- For: Fish & chips, deep-fried calamari, fish finger, chicken nugget, etc.
- Ingredients: Mayonnaise, chopped gherkin, chopped onion, chopped parsley/ chives, chopped caper, and chopped hard-boiled egg.
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| Mayonnaise Derivatives Aioli, Thousand Island and Tartar Sauce |
4. Remoulade Dressing
- For: Deep fried, pan-fried fish, shellfish, and chicken.
- Ingredients: Mayonnaise, chopped gherkins, chopped capers, chopped anchovy fillets or anchovy paste, chopped parsley.
5. Cocktail Sauce
- For: Shrimp cocktail or cold seafood dishes
- Ingredients: Mayonnaise, tomato ketchup, Worcester sauce, Tabasco, and lemon juice.
6. Honey Mustard Dressing
- For: Green salad, vegetable salad, and crudities
- Ingredients: Mayonnaise, honey, Dijon mustard, yellow mustard, and apple cider vinegar.
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| Mayonnaise Derivatives Remoulade, Cocktail, and Honey Mustard Dressing |
7. Blue Cheese Dressing
- For: Salad, sandwich spread, dip, deep-fried fish or chicken
- Ingredients: Mayonnaise, Gorgonzola cheese, lemon juice, and cream, or sour cream.
8. Caesar Dressing
- For: Caesar salad
- Ingredients: Mayonnaise, minced roasted garlic, anchovies paste or chopped anchovies, grated Parmesan cheese.
9. Chipotle Sauce
- For: Crab cake, fish cake, sandwich spread, and deep-fried fish or chicken, etc.
- Mayonnaise, blended chipotle chili, cumin powder, chopped cilantro
10. Chantilly Dressing
- For: Vvegetable salad, crudities, and Cold dishes
- Ingredients: Mayonnaise, lemon juice, and mixed with whipped cream.
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| Mayonnaise Derivatives Blue cheese, Caesar, and Chipotle dressing |
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Mayonnaise is such an amazingly versatile mother sauce in the culinary world. From classic tartar and remoulade to spicy sriracha mayo or a rich aioli, tweak a few key ingredients like capers, garlic, or citrus and you completely transform the flavor profile for entirely different dishes.
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Which mayonnaise derivative is your absolute go-to for pairing with seafood or sandwiches?
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ReplyDeleteThe interesting one on that list is aioli, because it's basically the same emulsion but the garlic changes the whole character. Also, adding acid too early can break the emulsion — that's the mistake most people make. I came across a similar tip at spin mama and it matched what actually happens in the bowl.
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