厨艺技法：制作蛋黄酱
蛋黄酱是传统法式料理中的经典酱料。蛋黄酱一般呈冷的乳剂状，适合冷盘中的调味。蛋黄酱也可以用来作为主料，加入不同的食材衍生出更多的酱汁，如塔塔酱、咯爹汁、青酱等。
蓝带主厨一步步的详细介绍了这道酱汁的制作方法，这道蛋黄酱的制作方法可以适用于各种场合。
以300毫升蛋黄酱为例 :
• 2 egg yolks 2个蛋黄
• 1 tbsp mustard 1 汤匙黄芥末
• Vinegar 醋
• 250 ml oil 250毫升油
• salt, pepper 盐, 胡椒
所有原料都必须室温放置，以便成功制作蛋黄酱。
这个制作方法可以根据你自己的配方进行调整。
1. 将蛋黄、黄芥末、盐和胡椒搅拌在一起
2.慢慢加入油，并继续搅动，直至蛋黄酱变浓稠
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Technique: Prepare a mayonnaise
Mayonnaise is a classic sauce from the French cuisine repertoire. This sauce is referred to as cold emulsion and can be used to season or accompany a cold dish. Other ingredients added to the basic (mother) sauce mayonnaise produces derivative sauces as sauce tartare, cocktail, green, andalouse etc.
Le Cordon Bleu explains the technique, step by step, through this basic mayonnaise recipe that can be reused whatever the circumstances.
For 300 ml mayonnaise :
• 2 egg yolks
• 1 tbsp mustard
• vinegar
• 250 ml oil
• salt, pepper
All the ingredients should be at room temperature to make a successful mayonnaise
This technique can be applied to the mayonnaise recipe of your choice.
1. Whisk the egg yolks, mustard, salt and pepper.
2. Add the oil in thin stream, continuously whisking, until the mayonnaise thickens.
Mayonnaise is a classic sauce from the French cuisine repertoire. This sauce is referred to as cold emulsion and can be used to season or accompany a cold dish. Other ingredients added to the basic (mother) sauce mayonnaise produces derivative sauces as sauce tartare, cocktail, green, andalouse etc.
Le Cordon Bleu explains the technique, step by step, through this basic mayonnaise recipe that can be reused whatever the circumstances.
For 300 ml mayonnaise :
• 2 egg yolks
• 1 tbsp mustard
• vinegar
• 250 ml oil
• salt, pepper
All the ingredients should be at room temperature to make a successful mayonnaise
This technique can be applied to the mayonnaise recipe of your choice.
1. Whisk the egg yolks, mustard, salt and pepper.
2. Add the oil in thin stream, continuously whisking, until the mayonnaise thickens.