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May 02, 2001

Sauce Mayonnaise

Boy are there a lot of recipes for this. Most of them are on foreign websites, but you can use the Google link that follows to have them translated ... Steve Albini's recipe for Sauce Mayonnaise via Gourmandizer

Here is a recipe anyone can use to make a wonderful Sauce Mayonnaise:

Into a stationary blender, crack one egg. Add an extra egg yolk, one garlic clove, a strong quarter teaspoon of cayenne (or a teaspoon of white pepper ground very fine) and either a slight teaspoon of salt or a tablespoon of Tamari soy sauce.

Blend at high speed until the garlic is finely divided and the egg begins to froth. With the blender still running, trickle in good olive oil until the mayonnaise thickens and will accept no more oil. (this will vary, but will usually be about a cup.)

Stop the blender and add a tablespoon of good vinegar OR the juice of half a lemon. Fold the mayonnaise once or twice with a spatula, which will loosen it considerably. Pulse the blender until the thick consistency returns.

Taste. If the mayonnaise tastes oily, add more acid (vinegar or lemon juice only. Never combine the two, as this makes for a weird bilious aftertaste).

Chill covered for at least 15 minutes. I often add a tablespoon of fresh or dried dill or thyme at the beginning of the process. Don't add the acid at the beginning, as this can prevent the eggs from emulsifying.


Posted by dpwakefield at May 2, 2001 01:39 PM