Can I make a hot mayonnaise?
I would like to serve a hot garlic mayonnaise (not spicy) ? Is it possible to do that and how ?
Edit : I do not want to make a Hollandaise sauce but a real hot mayonnaise. I had seen that served on the top of a steam fish filet.
Best Answer
You are basically talking about a Hollandaise sauce, which is similar to mayonnaise in that it is an emulsion of egg yolk and fat. The main difference is that in mayonnaise the fat is oil, whereas in Hollandaise it is butter. The main flavours in mayonnaise come from an acid (lemon juice or vinegar) and mustard - Hollandaise likewise uses lemon juice, and mustard can be easily added.
Recipes abound for Hollandaise, so you will have no problem finding one on Google.
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What is Spicy mayo made of?
What Is Spicy Mayo Made of? Spicy mayo is a simple combination of mayonnaise and a hot sauce. The spicy mayonnaise you might find served with your favorite sushi is frequently made with Sriracha hot sauce. However, you can make variations by using other spicy mix-ins.Can I cook mayonnaise?
Conventional ovens have always been the best cooking and baking option. This is why you can heat up the mayonnaise easily in conventional ovens. Be it for warming up this oil-based ingredient or using it for baking something, no harm will be caused to the ingredient.Is Spicy mayo healthy?
Cut down on condiments Spicy mayo, too, is also not-so-healthy. \u201cSpicy mayo is still mayo so it has a similarly high concentration of fat,\u201dsays Taub-Dix\u2014one tablespoon contains eight grams of fat which is 13 percent of recommended daily intake. \u201cI advise against consuming too spicy mayo.How to Make Mayonnaise | Gordon Ramsay
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Answer 2
Make mayo the usual way, and then heat it up. Mayonnaise is an ingredient in many cooked dishes - it makes a wonderful, flavorful substitute for butter on grilled cheese sandwiches and for oil and eggs in cake mixes, and there's a recipe on the back of my store-bought mayo jar (Gasp! Heresy!) for a chicken dish where you coat chicken breasts in mayo and breadcrumbs and bake them at 425ยบ.
The texture and flavor of the condiment may change to lesser or greater extents during cooking, depending on temperature and the time it's held there: experiment a bit to see what works best for your dish.
Answer 3
So I got the recipe which is done by a master chef from The culinary academy of cuisine.
- Do a standard mayonnaise with raw egg yolk :
- Add a teaspoon of mustard and beat with the whip
- Add a mix of olive oil (50%) and soya oil (50%) so you have a basic mayonnaise
- Crush a garlic add it to your mayonnaise with a dash of saffron (now you have a garlic/saffron mayonnaise)
- Reserve at room temperature
- In a pan, put two spoons of water. Put the heat on the pan. When arriving before boiling, reduce the gas and add the mayonnaise slowly in the pan with the water while beating it.
- If you get the perfect temperature, emulsion will come. If it's too cold or too hot, the mayonnaise will break in through. Eggs and oil will separate.
So mastering the temperature is very important. Unfortunately, this kind of sauce has to be done every time you serve a fish. But it's very unusual sauce but when you succeed and you master it, you're a good cook.
I also found a recipe from a chef of El Bulli here but there he uses a siphon which is a different approach and easier.
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