Sauces and Dressings

Mayonnaise

Mayonnaise is easiest to make when all ingredients are at normal room temperature. Warm the mixing bowl in hot water to take the chill off the egg yolks. Heat the oil to tepid if it is cold. Always beat the egg yolks for a minute or two before adding anything to them. As soon as they are thick and sticky, they are ready to absorb the oil.

The oil must be added very slowly at first, in droplets, until the emulsion process
begins and the sauce thickens into a heavy cream. After this, the oil may be incorporated more rapidly.

The maximum amount of oil one large egg yolk will absorb is 6 ounces or 3/4 cup. When this maximum is exceeded, the binding properties of egg yolk break down, and the sauce thins out or curdles. If you are a beginner, start with 1 egg yolk per 1/2 cup oil.

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Pepper/Hot Sauce Bottles, Set of 6

Now you can bottle your own fiery concoctions to give as gifts. Also perfect for samplers of vinegars, liqueurs, etc. Clear glass bottles with long neck (1/2 inch diameter opening) and black plastic cap. Approx. 1-1/2 inches diameter, 6-1/2 inches tall. Fluid capacity approx. 5 oz.

Kitchen: Bottle your fiery concoctions to give as gifts., Also perfect for samplers of vinegars, liqueurs and homemade dressings., Clear glass bottles with long neck (1/2" diameter opening) and plastic cap., Approx. 1-1/2" diameter, 6-1/2" tall., Fluid capacity approx. 5 oz.
Company: Kitchen Krafts
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