WHAT IS MAYONNAISE?

It is the recipe behind that in one form or another complements many famous European dishes.  That’s right, mayonnaise is a culinary secret that’s right under your nose. Most of us just head for the jarred stuff, but the truth is that mayonnaise is a classic French sauce and one of those that culinary students worldwide have to master before getting their chef’s toque.  A good mayonnaise isn’t only for sandwiches either, it can be the basis for other dipping sauces as well. One you’ve gotten the technique down for mayo you can add whatever flavorings suit you. For example, our version uses Chef’s Mandala Lime Vinegar as well as lime juice for an extra zing. You’ll also find that homemade versions aren’t as sweet as store bought versions and has a creamier texture without the wobbly, gel-like consistency.

SUGGESTIONS WHEN MAKING MAYONNAISE

• Easier Than You Think

The ingredients for this sauce are simple enough: egg yolk, oil, mustard, pepper, vinegar and lemon juice. The trick, however, is in the technique. While chefs-in-training have to make it by hand by whipping the mixture vigorously with a whisk while drizzling in the oil, a high powered blender does the trick very nicely.

WHAT PAIRS WELL WITH MAYONNAISE?

Almost everything goes well with this emulsion.  You can add anything from Kimchi to Honey Mustard to Wasabi, mayonnaise is a very versatile sauce.  You can baste proteins with it before broiling, or lather it on an ear of corn before it goes on the grill.  For 20 other variations on this recipe, check out Heather Barnett’s article here!  (written by Chef Stef)