MAYONNAISE AND DERIVATIVES
INGREDIENTS:
1 L. 4 egg yolks
1 L. Olive oil
A few of vinegar or lemon,
salt, mustard,
and warm water.
Pre-processing:
Prepare the ingredients and utensils
Whisk the yolks, add vinegar and season
MATERIAL
Corrodible
container and rod
Preparation:
While beating, add the oil in thin stream and water required.
Check the salt, vinegar and preserved in the cold
Applications
As a basis for other sauces
To dress and accompany cold dishes
Derivatives
Puree spinach, watercress,
tarragon, parsley, chives,
chervil.
Brunoise gherkin, capers, egg,
onion and parsley
GREEN
SAUCE
TÁRTAR
SAUCE
MAYONNAISE
Part of tartar and a Green
Ketchup, orange juice, brandy,
Tabasco, Lea & Perrins
VINCENT
SAUCE
PINK
SAUCE
Derivatives
Capers,
gherkin,chervil,
tarragon, parsley and
julienne of egg whites.
estragón, perejil y .
Mayonnaise
Mustard, capers,
pickles, chervil,
parsley, anchovy
essence, tarragon
Gelatin
Tomato sauce, egg yolk,
bell pepper and parsley.
Griviche
sauce
RÉMOULADE
SAUCE
BONDING
MAYONNAISE
ANDALUSIAN
SAUCE