Mayonnaise Sauce, from www.PremierSystems.Com/recipes|
Google: Bruce Moffitt
Mayonnaise is another classic sauce that is quite wonderful, and can be made in the kitchen when needed. The excellence of Real Mayonnaise has been quite lost from the ubiquitous exposure of our society to that white stuff in jars with Mayonnaise written on the lable. Good as that stuff may be, it is not Real Mayonnaise.
This is a good recipe for Mayonnaise. It is a modern recipe using a food processor. A blender will do about the same thing, and anyone good with a whisk or even a silver fork will recognize the mechanics of the recipe, and how to adapt it to the different techniques.
Mayonnaise is the basis for many derivitive recipes. It is closely related to both Hollandaise and Bearnaise Sauces. Mayonnaise goes well with seafood, fruits, especially mixtures of tropical ones, and thin sliced smoked meats, fish and cheeses. Asparagus, artichokes and most raw vegetables are also natural foils for the taste and texture of a Real Mayonnaise.
To do a Real Mayonnaise:
Have everything at room temperature. To the bowl of your food processor, with the steel blade at ready, add:
When all the oil has been added, shut off the machine and taste the Mayonnaise. You might want to add a bit more lemon juice or salt. This is also the time to add a bit of Tarragon, or a few chives, maybe a tiny touch of a fine curry powder, or anything else that might give it a distinctive flair. Whirl it few more seconds, and scrape into a stainless steel or glass bowl. Enjoy fresh and warm, or chill well before using.
I get a lot of questions about how well fresh, real Mayonnaise keeps, and whether or not you can freeze it. Mayonnaise that is homemade has none of the chemicals that stabilize commercial Mayonnaise, so it will keep a couple or three days at most in a refrigerator before its flavor starts to deteriorate. Since it has fresh eggs in it, it should not be left at room temperature for more than a couple hours, food poisoning is always a concern. It does not freeze, freezing breaks down the emulsion that holds Mayonnaise together, and a soupy liquid results. I also don't think that commercial Mayonnaise will freeze successfully.
Often the safety of fresh eggs that are made into homemade Mayonnaise in the manner of this recipe is your concern. I personally don't worry about them if they are unbroken before being used, and of decent quality. For those that worry about real eggs, I have been told that "Egg Beaters" and some other processed egg products will also make a palatable Mayonnaise.