How to Make Mayonnaise sauce

• In a mixing bowl, whisk together the egg yolks, Dijon mustard, vinegar or lemon juice, salt, and pepper until well combined.
• While whisking continuously, slowly drizzle the vegetable oil into the egg yolk mixture. Start with a few drops at a time and gradually increase the amount as the sauce begins to emulsify.
• Continue whisking and adding the oil until the sauce reaches a thick and creamy consistency. This process will take a few minutes.
• Once the desired consistency is achieved, taste the mayonnaise and adjust the seasoning if needed by adding more salt or pepper.
• Transfer the mayonnaise sauce to a clean jar or container and refrigerate it for at least 30 minutes before serving. This will allow the flavors to develop.

The mayonnaise sauce is typically served with a variety of dishes, such as sandwiches, salads, burgers, fries, and seafood.

Mayonnaise is a classic emulsified sauce that originated in France. It is known for its rich and creamy texture, which is achieved through the emulsification of egg yolks and oil. Mayonnaise is a versatile sauce that adds flavor and moisture to a wide range of dishes. However, it is important to consume it in moderation due to its high fat content.

Facts about mayonnaise:

1. Mayonnaise is believed to have been created in the mid-18th century in France by the chef of Duke de Richelieu, who wanted to create a new sauce for his culinary creations.
2. The name “mayonnaise” is derived from the French word “moyeu,” which means egg yolk.
3. Mayonnaise is a stable emulsion, meaning it can hold together without separating. This is due to the lecithin in egg yolks, which acts as an emulsifier.
4. Commercially produced mayonnaise often includes additional ingredients such as vinegar, mustard, and spices to enhance the flavor.
5. Mayonnaise can be made in different variations by adding ingredients like garlic, herbs, or chili to create flavored versions of the sauce.