Restaurant mayonnaise

About

A fine mayonnaise with room-temperature yolks, oil added at a controlled pace, and a final pass through a sieve for service.

History Unverified

History left blank until a sourced sketch is reviewed.

Sources

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Skill ladder

• L1 Home mayonnaise
• L2 Classic whisked mayonnaise
• L3 Restaurant mayonnaise · this page
• L4 Expert sieved mayonnaise

Uses

• Egg yolk 36 g
• Neutral oil 400 g
• Dijon mustard 12 g
• Lemon juice 25 g
• White wine vinegar 5 g
• Salt 4 g

Preparations used

• No preparation inputs on this node.

Used in

• Arepa reina pepiada dish
• Bánh mì thịt dish
• Advanced Bánh mì thịt dish
• Classic Bánh mì thịt dish
• Buffalo wings dish
• Elote dish
• Street elote cup dish
• Advanced Street elote cup dish
• Classic Street elote cup dish
• Gochujang fried chicken sandwich dish
• Hamburger dish
• Advanced Hamburger dish
• Classic Hamburger dish
• Kimchi quesadilla dish
• Aioli mayonnaise plate dish
• Expert sieved mayonnaise plate dish
• Patatas bravas dish
• Pollo a la brasa dish
• Advanced Pollo a la brasa dish
• Classic Pollo a la brasa dish
• Pytt i panna dish
• Advanced Pytt i panna dish
• Classic Pytt i panna dish
• Sisig dish
• Advanced Sisig dish
• Classic Sisig dish
• Smørrebrød roast beef dish
• Takoyaki dish
• Advanced Takoyaki dish
• Classic Takoyaki dish
• Toast Skagen dish
• Advanced Toast Skagen dish
• Classic Toast Skagen dish

Similar in this layer

• Home mayonnaise 0.94
• Classic whisked mayonnaise 0.94
• Expert sieved mayonnaise 0.94
• Rouille 0.49
• Advanced Coleslaw dressing 0.44
• Advanced Rouille 0.43
• Coleslaw dressing 0.43
• Classic Coleslaw dressing 0.43