Mayonnaise Sauce
Ingredients
Directions
Prepare the yolks
Place the raw yolks of the eggs on a flat dish.
Add the salt and mix well.
Tilt the dish at a 35° angle using a thick book.
Make the mayonnaise
Slowly add oil while continuously beating the mixture until it thickens to a stiff batter.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Eggs
- Yolks act as an emulsifier, holding oil and water together so the sauce stays smooth.
- Oil
- Forms tiny droplets suspended in the yolk, giving mayonnaise its rich body and thickness.
The step that matters
Adding the oil slowly while beating continuously. Yolk proteins and lecithin can only coat so many oil droplets at once. Adding oil too fast overwhelms them, so the emulsion breaks and the mixture becomes oily and runny instead of thick.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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