SAUCES WITH MAYO RECIPES

Steps:

• In a small bowl combine mayonnaise, ketchup, horseradish, paprika, salt, oregano, black pepper and cayenne pepper. Store, covered, in the refrigerator.

Steps:

• Thickening and pasteurizing the egg yolks: 1. Assemble a bain-marie, a gentle double boiler where only the steam touches the bowl to be heated, not the boiling water. An ordinary kettle is needed along with a bowl of steel without a heat isolating material. If the bowl is wider than the kettle then it may rest on it easier. 2. In the bowl whisk together the yolks, water and vinegar. You may also use any ingredient sour enough instead of white wine vinegar, such as lemon or lime juice or verjus. 3. When the water in the kettle brings to a boil lower the heat to medium and lay the bowl over the kettle. 4. Keep the mix in motion so it won't curdle and whisk it once in a while. It will pasteurize once it reaches about 70-80°C, though you'll notice that it has happened once it starts to thicken considerably. It will only take a few minutes. 5. Remove the bowl from the heat and allow it to cool down to the same temperature as the oil.
• Adding the oil and seasonings: 1. Ensure the beginning of emulsion by adding very little oil at first, in batches of one teaspoon. Whisk the mix as even as possible in between. Once the mix starts to thicken still and resembles a mayonnaise the oil may be added more at a time (but even then just slightly). The more oil you add, the thicker it becomes. 2. Freely season the mayonnaise as you want or use it as a base for the other sauces. Put the mayonnaise in an airtight container. Homemade mayonnaise keeps for about a week.