14 February, 2023
Mayonnaise | Cold Sauce | French Cuisine
Mayonnaise: Described Below with Its Compositions.
French and Continental Cuisine has Five Basic Sauces or “Five Mother Sauces” from which we derive other “Small Sauces”.
Five Mother Sauces are:
- Béchamel Sauce
- Velouté Sauce
- Espagnole Sauce
- Hollandaise Sauce
- Tomato Sauce
All these Five Mother Sauces are “Warm Sauces“.
For Detailed Description Of These “Five Mother Sauces”, Click This Link https://foodiegarima.com/five-mother-sauces-classification/
Initially, there were “Five Mother Sauces” but now there are “Six Mother Sauces” out of which “Mayonnaise” is a “Cold Sauce”.
Mayonnaise: (Oil + Egg Yolk)
In actual, “Mayonnaise” was not even counted as a Sauce. But in Modern Cuisine, “Mayonnaise” is also counted as “Mother Sauce” because many sauces are derived from “Mayonnaise”.
This is a basic “Cold Sauce”, thickened with Egg Yolk and has a high percentage of “Fats”. We use the process of “Emulsification” to prepare it.
It is referred to as “Mayo” also and used as a dressing in Salads, French Fries etc.
I love using Mayo in making Sandwiches, Burgers, Pasta. These dishes taste creamier and tastier with Mayo.
Mayonnaise Composition:
- Liquid: Salad Oil/ Virgin Olive Oil
- Thickening Agent: Whole Egg/ Only Yolk/ Only White
- Seasoning: Salt & Pepper
- Flavoring Agents: Lemon Juice or Vinegar, French Mustard
Keep the ingredients at room temperature for a good Mayo.
Its color varies from Pale Yellow to White.
Its Derivatives: (“Mayonnaise Sauce” as a “Base”)
| S. No. | Tomato Sauce Derivatives |
|---|---|
| 1. | THOUSAND ISLAND DRESSING (Base Sauce + Hard Boiled Egg + Tomato Ketchup + Gherkins + Onions + Pimentos + Olives + Paprika) |
| 2. | COCKTAIL (Base Sauce + Worcestershire Sauce + Tabasco + Cream + Lemon Juice) |
| 3. | REMOULADE ((Base Sauce + Sour Mustard + Caper + Parsley + Gherkins + Chervil + Tarragon + Anchovy Essence) |
| 4. | CAMBRIDGE (Hard Boiled Egg + Anchovy Fillets + Capers + Chervil +Tarragon + Chives + Vinegar + Cayenne Pepper + Oil + Parsley) |
| 5. | CHANTILLY (Base Sauce + Lemon Juice + Whipped Cream) |
| 6. | GLOUCESTER (Base Sauce + Sour Cream + Lemon Juice + Fennel + Worcestershire Sauce) |
Difference Between Hollandaise Sauce and Mayonnaise:
Hollandaise Sauce is “Warm Emulsified Sauce” and consists of Clarified Butter whereas Mayonnaise is “Cold Emulsified Sauce” and consists of Oil instead of Clarified Butter.
People who don’t eat eggs, make eggless Mayo with Milk Cream. Even in markets, Eggless Mayo is available which lasts up to six months in the refrigerator. This is my favorite too.
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For more interesting food facts and stories and learning more about food, Click This Link Given Here https://foodiegarima.com/food-stories/