MAYONNAISE AND DERIVATIVES
3
MAYONNAISE AND DERIVATIVES INGREDIENTS: 1 L. 4 egg yolks 1 L. Olive oil A few of vinegar or lemon, salt, mustard, and warm water. Pre-processing: Prepare the ingredients and utensils Whisk the yolks, add vinegar and season Preparation: While beating, add the oil in thin stream and water required. Check the salt, vinegar and preserved in the cold Applications As a basis for other sauces To dress and accompany cold dishes Corrodible container and rod MATERIAL
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Part of tartar and a Green Derivatives Puree spinach, watercress, tarragon, parsley, chives, chervil. GREEN SAUCE Brunoise gherkin, capers, egg, onion and parsley TÁRTAR SAUCE MAYONNAISE Part of tartar and a Green VINCENT SAUCE Ketchup, orange juice, brandy, Tabasco, Lea & Perrins PINK SAUCE
Transcript of MAYONNAISE AND DERIVATIVES
MAYONNAISE AND DERIVATIVES
INGREDIENTS:1 L. 4 egg yolks1 L. Olive oilA few of vinegar or lemon, salt, mustard,and warm water.
Pre-processing:Prepare the ingredients and utensilsWhisk the yolks, add vinegar and season
Preparation:While beating, add the oil in thin stream and water required.Check the salt, vinegar and preserved in the coldApplicationsAs a basis for other saucesTo dress and accompany cold dishes
Corrodible container and rodMATERIAL
Derivatives
MAYONNAISE
Puree spinach, watercress, tarragon, parsley, chives, chervil.
Brunoise gherkin, capers, egg, onion and parsley
Part of tartar and a Green
Ketchup, orange juice, brandy, Tabasco, Lea & Perrins
GREEN SAUCE
TÁRTAR SAUCE
VINCENTSAUCE
PINK SAUCE
Mayonnaise
Mustard, capers, pickles, chervil, parsley, anchovy essence, tarragon
Capers, gherkin,chervil,
tarragon, parsley and julienne of egg whites.
estragón, perejil y .
Gelatin
Tomato sauce, egg yolk,bell pepper and parsley.
Derivatives
RÉMOULADESAUCE
Griviche sauce
BONDINGMAYONNAISE
ANDALUSIAN SAUCE
Mounted with
yolks cooked
mayonnaise, salt
and pepper.
