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  2. Mayonnaise - Wikipedia

    en.wikipedia.org/wiki/Mayonnaise

    Mayonnaise (/ ˌ m eɪ ə ˈ n eɪ z /), [1] colloquially referred to as "mayo" (/ ˈ m eɪ oʊ /), [2] is a thick, cold, and creamy sauce commonly used on sandwiches, hamburgers, composed salads, and French fries. It also forms the base for various other sauces, such as tartar sauce, fry sauce, remoulade, salsa golf, ranch dressing, and ...

  3. French mother sauces - Wikipedia

    en.wikipedia.org/wiki/French_mother_sauces

    Mayonnaise, in the chapter on cold sauces, was described as a mother sauce for cold sauces, and compared to Espagnole and Velouté. [ 50 ] The 1907 English edition of Le guide culinaire , A Guide to Modern Cookery , listed fewer "basic sauces", including Hollandaise alongside espagnole, "half glaze" (demi glace), velouté, allemande, béchamel ...

  4. Mrs. Schlorer's - Wikipedia

    en.wikipedia.org/wiki/Mrs._Schlorer's

    The song, written by Bertram May and Billy James, helped establish some familiarity with Mrs. Schlorer's Mayonnaise as a staple when making a sandwich. [11] The popular song lyrics went: "I'm a sandwich man, I'm a sandwich man, I can make a sandwich better than anyone can. It should smell fresh like a daisy so I make it mayonnaisey

  5. Hollandaise sauce - Wikipedia

    en.wikipedia.org/wiki/Hollandaise_sauce

    Hollandaise and its derivative Mayonnaise (Hollandaise appearing in the 17th century and Mayonnaise appearing in the 18th century) are among the French mother sauces, [2] [27] [28] and the foundation for many derivatives created by adding or changing ingredients, including: The most common derivative is egg yolk with reduction sauce Béarnaise.

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  7. List of mayonnaises - Wikipedia

    en.wikipedia.org/wiki/List_of_mayonnaises

    This is a list of notable mayonnaises and mayonnaise-based sauces. Mayonnaise is a thick cold sauce or dressing and also forms the base for many other sauces. [ 1 ] It is an emulsion of oil , egg yolk , and an acid (usually vinegar or lemon juice ).

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  9. Mastering the Art of French Cooking - Wikipedia

    en.wikipedia.org/wiki/Mastering_the_Art_of...

    In an otherwise laudatory review of Volume 1, Craig Claiborne wrote that Beck, Bertholle, and Child had conspicuously omitted recipes for puff pastry and croissants, making their work feel incomplete. [17] Bread became one of the primary focuses of Volume 2, and the main source of tension between Beck and Child and their publisher, Knopf.