Mayonnaise is a cold sauce made from egg yolks and oil which are beaten together to form an emulsion. The sauce is used to coat and combine cold vegetables, fish and eggs, and as a dressing with all types of salads. Once the making of the sauce is mastered, many flavourings and colourings may be added to increase its versatility.

If the oil is added to the egg yolks too quickly initially, and the mixture curdles, reconstitute the mixture by placing another egg yolk and the given seasonings in another bowl and beating well. Gradually add the curdled mixture to the fresh egg yolk, beating constantly, until the mixture thickens, then add the mixture a little more quickly until it is all absorbed.

When making mayonnaise it is important to use fresh eggs as they have a greater ability to hold the oil in a stable emulsion.

If you wish a lighter, less rich mayonnaise, use whole eggs instead of just egg yolks.

2 egg yolks, at room temperature

½ teaspoon salt f teaspoon dry mustard

1 teaspoon white pepper

10 fl. oz. olive oil, at room temperature

1 tablespoon white wine vinegar or lemon juice

Place the egg yolks, salt, mustard and pepper in a medium-sized mixing bowl. Using a wire whisk beat the ingredients until they are thoroughly blended and have thickened. Add the oil, a few drops at a time, whisking constantly. Do not add the oil too quickly or the mayonnaise will curdle.

After the mayonnaise has thickened the oil may be added a little more rapidly.

Beat in a few drops of vinegar or lemon juice from time to time to prevent the mayonnaise from becoming too thick. When all the oil has been added, stir in the remaining vinegar or lemon juice.

Taste the sauce for seasoning and add more salt, mustard and vinegar if desired.


2 tablespoons of tomato puree,

1 tablespoon of single cream and

2 drops of Worcestershire sauce to the mayonnaise.

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