You are here: Seasoned Cooking » All Issues » September 1998 Issue » This Article » Page 8
September 1998 Issue
Sauces Supreme
by Philip R. Gantt
Table of Contents | Single-page view

Related Sites

The Professional Chefs Association

The Professional Chefs Association, an international group of culinary experts, offers career enhancing networking, certification training, and co...

Shake Off the Sugar

Helping you stay on a healthy low carbohydrate diet, using low glycemic carbs, increased fiber, healthy fats, and adding to your knowledge of nutri... Online Warehouse

Stainless steel and surgical steel cookware, juicers, steamers, etc. Buy a selection of quality housewares, or shop our many other product categor...

Lobster Direct

Lobster Direct can provide lobsters to you within 24 hours of order. Monthly dinner-for-four draws & recipes. Call 1-800-NS-CLAWS.


Famous for high quality vanilla, pepper, cinnamon and other gourmet herbs and spices. Recipes using our products. Dietary supplements that meet the...


Mayonnaise is a staple in any kitchen. Here is how to make your own. This mayo can be used on sandwiches or as a dip with steamed artichokes.
  • 2 large egg yolks
  • 2 cups peanut oil
  • ΒΌ tsp. dry mustard
  • Salt to taste
  • Pepper to taste
  • 1 T. lemon juice
Beat egg yolks and dry mustard together in a bowl about 30 seconds. Pour the mixture into a blender, or use a hand mixer in a suitable bowl. While mixing, very gradually add a little bit of the oil at a time, allowing the oil to incorporate. Add the oil very slowly or you will break the emulsion. If the mixture gets too thick, add a few drops of water until it is the proper consistency. Add the lemon juice, salt and pepper, and use as desired.

If the emulsion breaks (that is the oil begins to separate), simply stop the process, take a new bowl and restart with a new yolk and mustard mix. Add the broken emulsion gradually to the new yolk until it is thoroughly blended in and finish slowly adding the remaining oil to complete the process.

Note: When using a blender, it is necessary to stop once in a while to scrape the mixture from the sides of the container to thoroughly blend.

  • Yields: 12 servings
  • Preparation Time: 10 minutes
Previous Page Next Page

Comments Disabled

Copyright © 2011 Seasoned Cooking
Authors also retain limited copyrights.