A classic cold emulsion of egg yolk, oil, mustard and acid. Keep the oil slow at first, then loosen with lemon or vinegar until glossy and spoonable.
A classic cold emulsion of egg yolk, oil, mustard and acid. Keep the oil slow at first, then loosen with lemon or vinegar until glossy and spoonable.
Make mayonnaise when you want a reliable component that improves meals, desserts, snacks or menu builders with a clear flavour profile and repeatable method.
chips, sandwiches, burgers, seafood, salads
Prepare the ingredients for Mayonnaise: chop any herbs or aromatics finely, measure the liquids and keep cold emulsions cold or warm sauces gently warm before combining.
Make the Mayonnaise by whisking, blending or simmering as appropriate. Add liquids gradually and stop when the sauce is glossy, balanced and the right thickness for spooning, dipping or drizzling.
Taste the Mayonnaise and adjust salt, acid, sweetness and heat. Serve immediately or chill in a covered container until needed.
Store covered in the fridge for 2–4 days depending on the sauce. Egg, dairy and fresh herb sauces should be kept chilled and discarded if they smell sour, fizzy or stale.
Make ahead where useful, then adjust salt, acid and thickness just before serving because chilling can dull flavour and thicken the texture.
Most fresh sauces do not freeze perfectly, especially emulsions and dairy sauces. Tomato, gravy and cooked reductions freeze better than mayonnaise-style sauces.
Explore more guides in the same category.
A simple apple sauce cooked until soft, then mashed or blended. Keep it gently sharp so it lifts pork and rich roasts.
A reduced balsamic vinegar glaze used in thin drizzles. Stop when it coats a spoon because it thickens further as it cools.
A sticky BBQ glaze built from ketchup or tomato, vinegar, sugar, spice and smoke. Reduce only until glossy so it brushes wel…
A northern Italian green sauce of basil, pine nuts, garlic, cheese and olive oil. Pound or pulse gently so the basil stays f…
A classic French derivative of hollandaise flavoured with tarragon and shallot vinegar reduction. It should be buttery but c…
A French mother sauce made from butter, flour and milk. Cook the roux briefly, then add milk gradually to prevent lumps.
A French butter sauce made by reducing wine, vinegar and shallot before whisking in cold butter. Keep it warm, not hot, so i…
A Chinese-style sauce built from fermented black beans, garlic, ginger and soy. It should be salty, savoury and aromatic.