Posted by hans on February 04, 1999 at 14:59:10:
In Reply to: cooked yolk mayo posted by Gregg Anderson CSC on February 03, 1999 at 18:11:03:
: I have an apprentice who attended le cordon blue and was taught to make mayo with cooked yolks (everytime he makes it though it breaks so I havn't seen one yet) I attended CIA I was not taught thi so is it fisible can you make mayo with hard boiled egg yolks?
Chef Gregg,
Mayonnaise type sauces have been made with hardboiled egg yolks since classical times. The flavor of egg is somewhat more pronounced than using raw yolks.
I am certain this wasn't done because of concern about salmonella, however, this is our concern nowadays.
The solution to this is not using hardboiled yolks but, as Chef Pierre already pointed out, using pasteurized yolks instead.
The labor involved by using hardboiled yolks would not justify the results.
Following are some modernized versions of Escoffiers recipes.
* Exported from Recipe Data Base *
Sauce Cambridge
Recipe By : Auguste Escoffier
Serving Size : 10 Preparation Time :0:15
Categories : Sauces, Cold Sauces, Mayonnaise
Sauces, Meat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 ea Eggyolks -- Hardboiled
4 ea Anchovy Fillets
1 Tbsp Capers
1 tsp Tarragon
1 tsp Chives
1 tsp Chervil
1 tsp Parsley
1 tsp Mustard
1 pinch Salt
1 pinch Pepper, White
1 pinch Pepper, Cayenne
5 oz Oil, Vegetable
Combine all, except oil, in Food Processor and Pulse until Smooth.
Slowly Thread in Oil to Emulsify.
Omit Salt if Anchovy are salty.
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NOTES : Served with Cold Meats.
* Exported from Recipe Data Base *
Sauce Tartare
Recipe By : Auguste Escoffier
Serving Size : 20 Preparation Time :0:15
Categories : Sauces Sauces, Cold
Sauces, Fish Sauces, Mayonnaise
Sauces, Meat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ea Eggyolks -- Hardboiled
1 pinch Salt
1 pinch Pepper -- White
1 oz Vinegar
1 Qt Vegetable Oil
2 Tbsp Spring Onion Puree -- Or Chives
2 Tbsp Mayonnaise
Place Spring Onions, Hard Boiled Egg Yolks and Mayonnaise in Food Processor and Puree till Smooth.
Add Remainder of Ingredients and Slowly Thread in Oil to Emulsify.
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NOTES : Served with Cold Seafood, Fish and Shellfish.
Can also be served with Cold Meat and Poultry.
* Exported from Recipe Data Base *
Sauce Gribiche
Recipe By : Auguste Escoffier
Serving Size : 20 Preparation Time :0:15
Categories : Sauces Sauces, Cold
Sauces, Mayonnaise Sauces, Fish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 ea Eggyolks -- Hardboiled
1 tsp Colemans Mustard
18 oz Vegetable Oil
1 1/2 Tbsp Vinegar
1 pinch Salt -- Kosher
1 pinch Pepper -- White
3 ea Egg Whites -- Hardboiled, Julienne
1 1/2 oz Capers -- Chopped
1 1/2 oz Cornichons -- Chopped
1 Tbsp Fines Herbes (Tarragon, Chervil, Parsley) -- Chopped
Combine all, except oil and julienne egg whites, in food processor and pulse till smooth.
Slowly thread in the oil to emulsify.
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NOTES : Served with cold, poached fish or eggs.