mayonaise derivitives?

Answer 1

What?

Answer 2

the derivitiives of above is eggs and here is a recipe for Aiyoli ( Garlic sort of Mayo
A light mayonnaise style sauce laden with fresh garlic. Used atop vegetables or fish. A wonderful accompaniment to simple crudités.

A key to success with aioli is to work very slowly. It is also important to make sure all your ingredients including your cooking tools be at room temperature. Varying temperatures may encourage the sauce to separate.

The traditional tool used to make aioli is a large mortar and pestle. We recommend a pottery or granite mortar and pestle for this task.

Makes: 1 cup

I N G R E D I E N T S
4 garlic cloves, peeled, chopped fine
2 egg yolks
1/8 teaspoon sea salt
1 cup virgin olive oil
1 teaspoon Dijon mustard
1/2 teaspoon cold water
1 teaspoon lemon juice

I N S T R U C T I O N S
Add the garlic and salt to the mortar bowl and grind slowly with the pestle, moving in one direction only. You can do this first step in a food processor if you'd like, then transfer the mixture back to a medium sized bowl. Whisk in the mustard first, then the egg yolks. At this point you can transfer the mixture back into the mortar or use the whisk in the bowl.

Now you will add in half of the oil. This must be done very slowly or the oil will not emulsify and your sauce will not thicken. Add the oil in a slow, fine stream while either whisking with a wire whisk or using your pestle. Once the first half of the oil is incorporated, then add the water and the lemon juice, and mustard, whisking or stirring constantly with the pestle. Then slowly add the rest of the oil. The mixture will thicken as you continue to blend it. The mixture should be slightly thinner than commercial mayonnaise. If it becomes too thick you can add a bit more warm water, one teaspoon at a time.

Answer 3

I don't like mayonnaise, but one version I really liked is aioli. It's a garlic mayo originally from France. Essentially, you add minced garlic to the usual mayo recipe. This is a popular sauce for french fries in some countries. I've had it with fries and other types of potato dishes in France and Spain, and it is available in Belgian fry shops here in New York as well.

Answer 4

A derivative is a sauce or dish made by extending the "mother" dish. Mayonnaise - Sauce marie rose ( or Cocktail sauce) mayonnaise plus tomato ketchup, worcester sauce, cream & brandy - used for prawn cocktail etc. Tartare sauce - add chopped capers, gherkins & parsley - use with deep fried fish in breadcrumbs. Sauce raifort - add Horseradish, serve with beef salad etc. Sauce vert - add chopped soft green herbs for poached salmon etc

Answer 5

I'm not sure what your question is asking, but I think your trying to find what you can do to change mayo and make it taste different. The thing I like to do is whip some tabasco sauce in it.

(Hope this is the answer you were looking for)

Answer 6

Yes....I dont know what you are asking but I must say...to me mayo always tastes different in the likes of McDonalds....sooo much nicer!! I wonder why!

Answer 7

Salad cream! I have an allergy to mayo it gives me migraine headaches

Answer 8

Vegetable oil and eggs.

Answer 9

Vegetable oil and eggs.

Answer 10

Mmm.