BASIC COLD SAUCE ( MOTHERS SAUCE)
MAYONNAISE
Ingredients:
2 Egg yolk
1 Whole Eggs
2 Tablespoon lemon juice
½ teaspoon Salt pepper
2 Cup Vegetables Oil
Method :
1. Measure or carefully weight all ingredients
2. Beaten and Combine egg , lemon and mustard in stainless bowl
3. By using the Balloon wish ,continuously stir well and at the same times dropt the oil constantly in ones way direction if feel to thick just adding some water, than seasoning with salt .
Notes : Mayonnaise is Basic Sauce for Cold Sauce to be using for salad
In every dish in garde-manger section or can be serve with the
Some fried dish or else .as we require and Dish compartment .
From The Mayonnaise we can creative more sauces, so that. it is
We can call Mayonnaise is like the Mothers Sauce .
Also we can combine with warm or hot sauce to make variation
of taste as we can develop more and according Chef creativity
Bellow The generation sauces , made from mayonnaise as based
1. TARTAR SAUCE
Ingredients:
2 Cup of Mayonnaise
½ Tbs Lemon Juice
2 Tbs Horseradish
2 Tbs Chopped Onion
1 Nos Chopped Garlic
½ Cup Chopped Gherkin, Capers
2 Nos Boilled Eggs , The Egg York mashed, and white ones is chopped
Seasoning Salt Pepper
Method :
Measure or carefully weight all ingredients and mix all well in bowl step by
Step and taste and in same time check the thickness as we are require .
2.GRIBICHE SAUCE
Ingredients:
2 Cup Tartar Sauce
¼ tbsp White Wine
1.Beaten Egg York
¼ tsp Lea Perrin / Worchester Sauce
1 gram very fine chopped watercress
Seasoning salt pepper
Method :
Measure or carefully weight all ingredients and mix all well in bowl step by
Step and taste and in same time check the thickness as we are require .
3. REMOULADE SAUCE
Ingredients:
Remoulade Sauce is the
2 Cup of Tartar Sauce
½ tsp Chopped Anchovy
¼ tsp Mustard
¼ tsp Fresh Herbs ( Oregano, Thyme, Chives
Seasoning Salt Pepper
Method :
Measure or carefully weight all ingredients and mix all well in bowl step by
Step and taste and in same time check the thickness as we are require
4. CAESAR SAUCE / DRESSING
Ingredients:
Caesar Sauce is almost or we can using from the based of
2 Cup of Remoulade Sauce , Than
½ Cup of Grated Parmesan Cheese
and adding some fresh lemon juice, seasoning
Method :
Measure or carefully weight all ingredients and combine stir mix well
Step by step adding the ingredients and taste and in same time check the
Thickness as require.
5. FRENCH DRESSING / SAUCE
Ingredients:
2 Cup of Mayonnaise
½ tsp Fresh Lemon Juice
½ Tbs Vinegar
3 Tbs Horseradish
2 Tbs Very Fine Chopped Onion
1 Nos Very Fine Garlic
¼ Cup Chopped Parsley, Chives\
Seasoning Salt Pepper
Method :
Measure or carefully weight all ingredients and bland in food processor
Step by step adding the ingredients and taste and in same time check the
Thickness as require, than add chopped chives and parsley.
6.COCKTAIL DRESSING
Ingredients:
2 Cup of Mayonnaise
½ Cup of Tomato Ketchup
½ Tbsp Horseradish Sauce
½ Tbsp Tabasco
Seasoning Salt Pepper
Method :
Measure or carefully weight all ingredients and combine stir mix well
Step by step adding the ingredients and taste and in same time check the
Thickness as require.
7. 1000 ISLAND SAUCE / DRESSING
Ingredients:
2 Cup of Cocktail Sauce
1 Tsp Cognac wine
¼ Cup Beef Stock
½ tsp fresh lemon juice
1 tbsp very fine Chopped Parsley, Chives
Seasoning Salt Pepper
Method :
Measure or carefully weight all ingredients and combine stir mix well
Step by step adding the ingredients and taste and in same time check the
Thickness as require.
8. VERTE SAUCE
Ingredients:
2 Cup of Mayonnaise
1 Tbsp of Ground Boiled Spinach
¼ tsp very fine Chopped Parsley
¼ tsp very fine Chopped Chervil
¼ tsp very fine Chives and Fresh Tarragon
½ tsp Water
Seasoning Salt Pepper
Method :
Measure or carefully weight all ingredients and combine stir mix well
Step by step adding the ingredients and taste and in same time check the
Thickness as require.
9. VINCENT SAUCE
Ingredients:
2 Cup of Verte Sauce
½ Cup Very Fine Chopped Mint Leaves
1 Cup of Very Fine Chopped Hard Boiled Eggs
Seasoning Salt Pepper
Method :
Measure or carefully weight all ingredients and combine stir mix well
Step by step adding the ingredients and taste and in same time check the
Thickness as require.
10. RAVIGOTE MAYONNAISE SAUCE
Ingredients:
2 Cup of Mayonnaise
¼ Cup Very Fine Chopped Shallot
¼ tsp Very Fine Chopped Chervil
¼ tsp Very Fine Chopped Chives
¼ tsp Very Fine Watercress
Seasoning salt and Pepper .
Method :
Measure or carefully weight all ingredients and combine stir mix well
Step by step adding the ingredients and taste and in same time check the
Thickness as require.
11. MALTAISE MAYONNAISE SAUCE
Ingredients:
2 Cup of Mayonnaise
½ Tbsp Blood Orange Juice
¼ tsp Lemon Zest
Seasoning Salt and Pepper
Method :
Measure or carefully weight all ingredients and combine stir mix well
Step by step adding the ingredients and taste and in same time check the
Thickness as require.
12. CHORRON – TYROLIN SAUCE
Ingredients:
2 Cup Mayonnaise
2 Tablespoon lemon juice
½ teaspoon Salt pepper
1 Tbsp Chili Sauce
½ Tbsp Melted Butter
Method :
Measure or carefully weight all ingredients and combine stir mix well
Step by step adding the ingredients and taste and in same time check the
Thickness as require.
13. COLLE MAYONNAISE
Ingredients:
2 Cup of Mayonnaise aspic
1 Tbsp of Gelatin
Method :
Measure or carefully weight all ingredients and combine stir mix well
Notes : This is usually for make decoration of Col Dishes such as cold cut
Or to put terrine in tray
14. CHANTILLY MAYONNAISE
Ingredients:
2 Cup of Mayonnaise
1 Tbsp of Whipping Cream
Measure or carefully weight all ingredients and combine stir mix well
Notes : This is usually for make decoration of Col Dishes such as cold cut
Or to put terrine in tray or can be adding on top of Soup decorated.
AND WE HAVE MORE AND CAN BE MAKE MOTE STYLE AND KIND OF NAME
THANK FOR YOUR ATTENTION, BEST REGARD AND LEARN AS MUCH AS YOU CAN. AS CHEF WE ARE SHOULD BE CREATIVE AND MAKE SOMETHING NEW.
Best Regards,
CHEF MOHANRAJ
MAYONNAISE
Ingredients:
2 Egg yolk
1 Whole Eggs
2 Tablespoon lemon juice
½ teaspoon Salt pepper
2 Cup Vegetables Oil
Method :
1. Measure or carefully weight all ingredients
2. Beaten and Combine egg , lemon and mustard in stainless bowl
3. By using the Balloon wish ,continuously stir well and at the same times dropt the oil constantly in ones way direction if feel to thick just adding some water, than seasoning with salt .
Notes : Mayonnaise is Basic Sauce for Cold Sauce to be using for salad
In every dish in garde-manger section or can be serve with the
Some fried dish or else .as we require and Dish compartment .
From The Mayonnaise we can creative more sauces, so that. it is
We can call Mayonnaise is like the Mothers Sauce .
Also we can combine with warm or hot sauce to make variation
of taste as we can develop more and according Chef creativity
Bellow The generation sauces , made from mayonnaise as based
1. TARTAR SAUCE
Ingredients:
2 Cup of Mayonnaise
½ Tbs Lemon Juice
2 Tbs Horseradish
2 Tbs Chopped Onion
1 Nos Chopped Garlic
½ Cup Chopped Gherkin, Capers
2 Nos Boilled Eggs , The Egg York mashed, and white ones is chopped
Seasoning Salt Pepper
Method :
Measure or carefully weight all ingredients and mix all well in bowl step by
Step and taste and in same time check the thickness as we are require .
2.GRIBICHE SAUCE
Ingredients:
2 Cup Tartar Sauce
¼ tbsp White Wine
1.Beaten Egg York
¼ tsp Lea Perrin / Worchester Sauce
1 gram very fine chopped watercress
Seasoning salt pepper
Method :
Measure or carefully weight all ingredients and mix all well in bowl step by
Step and taste and in same time check the thickness as we are require .
3. REMOULADE SAUCE
Ingredients:
Remoulade Sauce is the
2 Cup of Tartar Sauce
½ tsp Chopped Anchovy
¼ tsp Mustard
¼ tsp Fresh Herbs ( Oregano, Thyme, Chives
Seasoning Salt Pepper
Method :
Measure or carefully weight all ingredients and mix all well in bowl step by
Step and taste and in same time check the thickness as we are require
4. CAESAR SAUCE / DRESSING
Ingredients:
Caesar Sauce is almost or we can using from the based of
2 Cup of Remoulade Sauce , Than
½ Cup of Grated Parmesan Cheese
and adding some fresh lemon juice, seasoning
Method :
Measure or carefully weight all ingredients and combine stir mix well
Step by step adding the ingredients and taste and in same time check the
Thickness as require.
5. FRENCH DRESSING / SAUCE
Ingredients:
2 Cup of Mayonnaise
½ tsp Fresh Lemon Juice
½ Tbs Vinegar
3 Tbs Horseradish
2 Tbs Very Fine Chopped Onion
1 Nos Very Fine Garlic
¼ Cup Chopped Parsley, Chives\
Seasoning Salt Pepper
Method :
Measure or carefully weight all ingredients and bland in food processor
Step by step adding the ingredients and taste and in same time check the
Thickness as require, than add chopped chives and parsley.
6.COCKTAIL DRESSING
Ingredients:
2 Cup of Mayonnaise
½ Cup of Tomato Ketchup
½ Tbsp Horseradish Sauce
½ Tbsp Tabasco
Seasoning Salt Pepper
Method :
Measure or carefully weight all ingredients and combine stir mix well
Step by step adding the ingredients and taste and in same time check the
Thickness as require.
7. 1000 ISLAND SAUCE / DRESSING
Ingredients:
2 Cup of Cocktail Sauce
1 Tsp Cognac wine
¼ Cup Beef Stock
½ tsp fresh lemon juice
1 tbsp very fine Chopped Parsley, Chives
Seasoning Salt Pepper
Method :
Measure or carefully weight all ingredients and combine stir mix well
Step by step adding the ingredients and taste and in same time check the
Thickness as require.
8. VERTE SAUCE
Ingredients:
2 Cup of Mayonnaise
1 Tbsp of Ground Boiled Spinach
¼ tsp very fine Chopped Parsley
¼ tsp very fine Chopped Chervil
¼ tsp very fine Chives and Fresh Tarragon
½ tsp Water
Seasoning Salt Pepper
Method :
Measure or carefully weight all ingredients and combine stir mix well
Step by step adding the ingredients and taste and in same time check the
Thickness as require.
9. VINCENT SAUCE
Ingredients:
2 Cup of Verte Sauce
½ Cup Very Fine Chopped Mint Leaves
1 Cup of Very Fine Chopped Hard Boiled Eggs
Seasoning Salt Pepper
Method :
Measure or carefully weight all ingredients and combine stir mix well
Step by step adding the ingredients and taste and in same time check the
Thickness as require.
10. RAVIGOTE MAYONNAISE SAUCE
Ingredients:
2 Cup of Mayonnaise
¼ Cup Very Fine Chopped Shallot
¼ tsp Very Fine Chopped Chervil
¼ tsp Very Fine Chopped Chives
¼ tsp Very Fine Watercress
Seasoning salt and Pepper .
Method :
Measure or carefully weight all ingredients and combine stir mix well
Step by step adding the ingredients and taste and in same time check the
Thickness as require.
11. MALTAISE MAYONNAISE SAUCE
Ingredients:
2 Cup of Mayonnaise
½ Tbsp Blood Orange Juice
¼ tsp Lemon Zest
Seasoning Salt and Pepper
Method :
Measure or carefully weight all ingredients and combine stir mix well
Step by step adding the ingredients and taste and in same time check the
Thickness as require.
12. CHORRON – TYROLIN SAUCE
Ingredients:
2 Cup Mayonnaise
2 Tablespoon lemon juice
½ teaspoon Salt pepper
1 Tbsp Chili Sauce
½ Tbsp Melted Butter
Method :
Measure or carefully weight all ingredients and combine stir mix well
Step by step adding the ingredients and taste and in same time check the
Thickness as require.
13. COLLE MAYONNAISE
Ingredients:
2 Cup of Mayonnaise aspic
1 Tbsp of Gelatin
Method :
Measure or carefully weight all ingredients and combine stir mix well
Notes : This is usually for make decoration of Col Dishes such as cold cut
Or to put terrine in tray
14. CHANTILLY MAYONNAISE
Ingredients:
2 Cup of Mayonnaise
1 Tbsp of Whipping Cream
Measure or carefully weight all ingredients and combine stir mix well
Notes : This is usually for make decoration of Col Dishes such as cold cut
Or to put terrine in tray or can be adding on top of Soup decorated.
AND WE HAVE MORE AND CAN BE MAKE MOTE STYLE AND KIND OF NAME
THANK FOR YOUR ATTENTION, BEST REGARD AND LEARN AS MUCH AS YOU CAN. AS CHEF WE ARE SHOULD BE CREATIVE AND MAKE SOMETHING NEW.
Best Regards,
CHEF MOHANRAJ
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