mayonnaise and derivatives

MAYONNAISE AND DERIVATIVES

INGREDIENTS:1 L. 4 egg yolks1 L. Olive oilA few of vinegar or lemon, salt, mustard,and warm water.

Pre-processing:Prepare the ingredients and utensilsWhisk the yolks, add vinegar and season

Preparation:While beating, add the oil in thin stream and water required.Check the salt, vinegar and preserved in the coldApplicationsAs a basis for other saucesTo dress and accompany cold dishes

Corrodible container and rodMATERIAL

Derivatives

MAYONNAISE

Puree spinach, watercress, tarragon, parsley, chives, chervil.

Brunoise gherkin, capers, egg, onion and parsley

Part of tartar and a Green

Ketchup, orange juice, brandy, Tabasco, Lea & Perrins

GREEN SAUCE

TÁRTAR SAUCE

VINCENTSAUCE

PINK SAUCE

Mayonnaise

Mustard, capers, pickles, chervil, parsley, anchovy essence, tarragon

Capers, gherkin,chervil,

tarragon, parsley and julienne of egg whites.

estragón, perejil y .

Gelatin

Tomato sauce, egg yolk,bell pepper and parsley.

Derivatives

RÉMOULADESAUCE

Griviche sauce

BONDINGMAYONNAISE

ANDALUSIAN SAUCE

Mounted with

yolks cooked

mayonnaise, salt

and pepper.