Mayonnaise Sauce Recipes

BASIC MAYONNAISE

Steps:

• Tip the egg yolks and mustard into a bowl, season with salt and pepper and whisk together until completely combined. Whisking constantly, add a small drop of oil and whisk until completely combined, then add another drop and continue a drop at a time until the yolks and oil combine and start to thicken. Once you're confident the oil and eggs are coming together you can add the oil a bit more at a time, but be patient, as adding the oil too quickly will cause the mayonnaise to split and curdle.
• Once all the oil has been whisked into the eggs and you have a thick, spoonable mayonnaise, whisk in the vinegar or lemon juice and season to taste. Will keep in the fridge for two days.

FAIL-PROOF HOMEMADE MAYONNAISE

Steps:

• If you have a large food processor, use the smaller bowl attachment that came with your processor so that the bowl is not too large for the amount of mayonnaise this recipe makes. Not using the smaller bowl can prevent the mayonnaise from emulsifying since the mixture will not have enough contact with the blade.
• If you do not the smaller bowl attachment, making the mayonnaise with an immersion blender or by hand are alternatives. Or simply make a larger batch and double the recipe and use the standard bowl attachment. You might find success with a high-speed blender, but based on reviews and comments from readers, using a blender seems to be less fail-proof.
• Add egg to the small bowl of a food processor and process for 20 seconds. Add the mustard, vinegar, and salt. Process for another 20 seconds.
• Scrape the sides and bottom of the bowl, turn the food processor on then begin to slowly add the oil in tiny drops until about a quarter of the oil has been added (this is critical for proper emulsification).
• When you notice that the mixture is beginning to thicken and emulsify, you can be a little less strict. With the processor on, continue to add it slowly, but increase to a very thin stream instead of drops of oil.
• When all of the oil has been added, scrape the bottom and sides of the bowl and process for an extra 10 seconds. Taste mayonnaise for seasoning then add salt, lemon juice or extra vinegar to taste.
• Note, if the mayo seems too thin, slowly stream in more oil with the processor running until thick.

SHORTCUT AIOLI (GARLIC MAYO) RECIPE

Steps:

• Gather the ingredients.
• Crush the garlic cloves with the flat of a knife, and remove the skin. Then mince the garlic very finely.
• Add a pinch of salt, and using the flat of the knife again, scrape and press the garlic against the cutting surface to make a paste that is as smooth as possible. It's making this paste from the fresh garlic that gives aioli its intense garlic flavor. Note that making a smooth paste is key to the success of this sauce. If you don't spend a few minutes on this step, you will be left with small bits of raw and harsh-tasting garlic, which will not do justice to the magic of aioli.
• Add the garlic to a small bowl, and whisk together with mayonnaise, lemon juice, and 1/4 teaspoon salt. Wrap and refrigerate for 30 minutes to allow the flavors to develop.

WASABI MAYONNAISE SAUCE

Steps:

• In a small bowl, mix wasabi powder and water to form a paste. Let sit for 1 minute, then add mayonnaise.

MUSTARD MAYONNAISE SAUCE

Steps:

• Stir mayonnaise, mustard, horseradish, and Worcestershire sauce together until smooth.

MAYONNAISE BASED SAUCES

Steps:

• In a small bowl mix together the mayonnaise and tomato puree. Garnish with diced red bell pepper. Serve with chicken.
• In a small saucepan boil potato until tender, drain and reserve. In a small bowl mix together mayonnaise and garlic. Add potato. Serve with fish.
• Yield: approximately 1-1/2 cups
• In a bowl combine all ingredients. Serve with fish or chicken.
• Yield: approximately 1-1/4 cups

SPICY MAYO (FOR BURGERS, SANDWICHES, FRIES, SUSHI & MORE!)

Steps:

• Whisk all the ingredients in a small bowl.
• Cover and refrigerate until ready to use.