3 Derivatives Of Mayonnaise, Derivatives Of Various Mother Sauces (With Uses)

This delicious sauce is used in salads, sandwiches and as a part of other sauces. It can be varied by using different oils, herbs and other flavourings. Mayonnaise can also be made in a blender, food processer or with an electric mixer. Make sauce that all the ingredients are at room temperature. If making by hand, set the bowl on a towel to stop it from sliding around.

Đang xem: 3 derivatives of mayonnaise

Remember, mayonnaise is made with raw egg yolk which can harbour ‘Salmonella’ bacteria. Pregnant women, children and the elderly should avoid undercooked or raw eggs.

Derivatives of mayonnaise sauce are:-

Sauce Tartare

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 This is a cold, emulsified sauce, used extensively in the Garde Manger.

Egg yolks 2 

Oil (Olive oil, vegetable oil half of each) 360 ml

Salt

Pepper

Mustard (Dijon) 

Sugar

White vinegar /Lemon juice 15 ml

Steps to prepare mayonnaise sauce

· Bring all the ingredients to room temp.

· Combine the yolks and seasoning and beat a little.

· Add the oil very slowly and keep beating till an emulsion is formed.

· Add the vinegar/lime juice and check to season.

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Points to remembered

Faults :

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Unstable emulsion caused due to …..

A . When the ingredients have been at too low a temperature, thus preventing the emulsifying agents from coating the oil successfully.

B . By using stale egg yolks which consequently provide an insufficient agent.

C. By inadequate whisking when adding oil to the egg yolks, thus preventing even distribution of oil into the egg.

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D. By adding the oil too quickly in the initial stages of preparations, thus prevent a thorough mixing of yolks and oil resulting in the sauce separations.

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