One of the sauces which serve the French in place of a state religion.
A thick white sauce compounded of raw yolks of eggs beaten up with olive oil to the consistency near to that of a gel, and seasoned with vinegar, pepper, salt, etc.; -- used in dressing salads, fish, etc. Also, a dish dressed with this sauce.
A thick, creamy, cold sauce made from oil and egg yolks, with vinegar and seasonings, used to dress salads.
Try the vegan variety – it’s egg free & delicious. Good brands include Plamil and Granovita – you can find them in good supermarkets as well as health food shops.
An emulsion of vegetable oil, egg yolks, lemon juice or vinegar and seasonings.
A thick, creamy, cold sauce made by beating oil and egg yolks, usually with some wine vinegar, salt, pepper and mustard. Used to dress salads or mixed with other ingredients.
An emulsified sauce made from oil, egg yolks, and lemon juice. Recipe: Blender Mayonnaise
Egg yolks, vinegar, French mustard and seasoning combined, oil poured in slowly with vigorous whisking until the consistency of the resulting emulsion is as desired. Served cold and used as a base for many other cold sauces. Cooking Tips: If it has turned sour then place an egg yolk in a bowl and beat while slowly adding the mayonnaise. Or carefully stir the sour mayonnaise with a little warm water by beating from the center outwards.
The oily condensate discharged by lubricated air compressors. The name is derived from the appearance of the condensate. Under normal conditions oily condensate should just be cloudy, like a small amount of milk in a bucket of water. When a lubricated compressor goes wrong, then the condensate becomes thick and sticky. In fact almost identical in appearance to the name it has been given. ( 445)
A glutinous egg-based sauce that any place associated with the creation of Belgian cuisine will have industrial tubs of. Most adored on frites (and made famous by a quip in Pulp Fiction) with which I can vouch that any initial abhorrence breaks down with time and turns into addiction. Comes in a variety of unusual flavours and colours for smothering sandwiches and salads.
A thick, creamy emulsion of vegetable oil, egg yolks, and seasonings. This product is called "salad dressing" if no eggs are used. Commercial mayonnaise must contain at least 65% oil by weight. Mayonnaise is of French origin.
This is the mother of all of the cold egg and oil emulsified sauces. Commercial versions are made with inferior oils and are far to thick for proper utilization. A hand made version has a rich, subtle flavor and silky texture. You should always use a neutral oil or a good olive oil. Avoid using an extra-virgin olive oil, which will offer too strong of a flavor for most usage.
a cold, thick, creamy sauce consisting of oil and vinegar emulsified with egg yolks; used as a spread or base for a salad dressing or dip.
is a rich, creamy dressing made with egg yolks, vegetable oil, mustard, and vinegar or lemon juice. It has multiple uses-as a condiment, as a seasoning ingredient, and as a thickener.
A dressing made with egg yolks, olive or vegetable oil, mustard and lemon juice or vinegar. A rich, creamy dressing used as a dressing for salads, a condiment and as a thickener for other dressings.
Mayonnaise is a thick sauce made primarily from vegetable oil and egg yolks."Mayonnaise is an emulsion of oil droplets suspended in a base composed of egg yolk, lemon juice or vinegar, water, and often mustard, which provides both flavor and stabilizing particles and carbohydrates." On Food and Cooking, Harold Mc Gee, Scribner, New York, 2004 Whitish-yellow in color, it is a stable emulsion formed from the oil and yolks and is generally flavored with salt, pepper, vinegar and/or lemon juice, and frequently mustard. Mayonnaise is one of the basic sauces of classic French cooking; numerous other sauces can be created from it by adding additional seasonings (see below).
