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(Melissa Clark of The New York Timespresents the clue.) In my "A Good Appetite" column I shared that the trick to making this basic sauce & condiment at home is to add a little bit of water to theegg yolksbefore dripping in the oil; I find it makes for a stronger emulsion |
mayonnaise
|
$600 |
J |
THE NEW YORK TIMESCOOKING |
2014-05-01 |
#6829 |
|
Among the ingredients in an "eggless" version of this sandwich spread are evaporated milk & paprika |
mayonnaise
|
$300 |
J |
JOY OF COOKING |
1994-05-24 |
#2252 |
|
Some believe the name of this sauce comes from an old French word for egg yolk, moyeu |
mayonnaise
|
$500 |
J |
FRENCH COOKING |
1992-10-15 |
#1864 |
|
Andalouse sauce is made with tomato puree & this sandwich spread |
mayonnaise
|
$300 |
J |
COOKING |
1991-07-18 |
#1604 |