Home mayonnaise

About

A cold emulsion of oil into egg yolk with acid and seasoning. Foundation mayonnaise is the parent of many cold sauce derivatives and sandwich spreads.

History Unverified

Needs review: History sketch is general and unverified; do not treat dates or attributions as settled. Leave blank or revise from sourced notes before locking.

Cold oil emulsions appear in European cookery under several names. This project does not invent a single inventor or date.

Sources

• General emulsion-sauce teaching

Skill ladder

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

Uses

• Egg yolk 18 g
• Neutral oil 200 g
• Dijon mustard 8 g
• Lemon juice 15 g
• Salt 2 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

• Restaurant mayonnaise 0.94
• Classic whisked mayonnaise 0.94
• Expert sieved mayonnaise 0.94
• Rouille 0.55
• Classic Rouille 0.47
• Advanced Rouille 0.46