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Sauces

Mayonnaise

mayonnaise

Mayonnaise is a cold sauce made by slowly whisking egg yolk with vegetable oil to form an emulsion. Mustard and lemon juice or vinegar help stabilize the emulsion. It is the base for many cold sauces, such as tartar sauce and rémoulade.

Where It’s Used

“Prepare the cold potato salad by mixing in the mayonnaise.”

Glossary

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A
Benzer

Aioli

Aioli is a thick sauce made by emulsifying crushed garlic with olive oil. Traditional recipes contain no egg; modern versions add egg yolk for stability. In Mediterranean cuisine, it is served with fish, vegetables, and bread.
R
Turev

Rémoulade

Rémoulade is a sharply flavored sauce made by adding mustard, capers, pickles, and herbs to mayonnaise. In France it is usually served with celery root salad, while in the American South it is served with seafood. Ingredient proportions vary noticeably by region.
T
Turev

Tartar Sauce

Tartar sauce is a tangy sauce made by mixing finely chopped pickles, capers, and onion into mayonnaise. Its name has a historical link to the raw meat dish “steak tartare,” though today it is mainly served with fried fish and seafood. Both store-bought and homemade versions are common.
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