01MayonnaiseMajonez sauce mayonnaise
Oil held in raw egg yolks with vinegar. The cold sister of hollandaise.Ulje vezano u sirovim žumancima uz sirće. Hladna sestra holandeza.
Original · Escoffier, formula 126Original · Eskofije, formula 126
Yield: Prinos: not stated (about 1.4 l, our estimate)nije navedeno (oko 1,4 l, naša procena)
| 1907 | metricmetrički | |
|---|---|---|
| 6 | raw egg yolks, the chalazae removedsirovih žumanaca, bez halaza | |
| ½ oz | 14 g | table saltkuhinjske soli |
| a little cayenne peppermalo kajenske paprike | ||
| ⅕ pint⅕ pinte | 0.11 l0,11 l | vinegarsirćeta |
| 1 quart1 kvart | 1.14 l1,14 l | oilulja |
| 1 | lemon, the juicelimun, sok | |
| 3 tbsp3 kašike | ≈ 45 ml | boiling waterključale vode |
- Put the yolks in a bowl and season them with the salt and cayenne.Žumanca stavi u činiju i začini solju i kajenskom paprikom.
- Pour in the vinegar gradually, whisking briskly.Postepeno sipaj sirće, energično muteći.
- When the vinegar is absorbed, add the oil in a thin thread, whisking all the time.Kad se sirće upije, dodaj ulje u tankom mlazu, sve vreme muteći.
- Finish with the lemon juice and the boiling water.Završi limunovim sokom i ključalom vodom.
- Why it turns: the oil went in too fast at the start; the oil was congealed or too cold; too much oil for the yolks. Work at kitchen temperature, not on ice.Zašto se preseče: ulje je na početku išlo prebrzo; ulje je bilo stegnuto ili prehladno; previše ulja za žumanca. Radi na sobnoj temperaturi, ne na ledu.
- Remedy: "Put the yolk of an egg into a basin with a few drops of vinegar, and mix the turned Mayonnaise in it, little by little." For a small amount, ½ coffee-spoon of mustard instead of the yolk.Spas: žumance sa nekoliko kapi sirćeta u čistu činiju, pa u njega malo-pomalo presečeni majonez. Za malu količinu, ½ kafene kašičice senfa umesto žumanceta.
- Covered, it keeps several days.Pokriven, drži se nekoliko dana.
- The English edition says one yolk can take only 2½ oz (71 g) of oil if the sauce is to be kept, 3 oz if it is used at once. That does not agree with his own recipe, about 190 ml per yolk. Work from the recipe.Englesko izdanje kaže da jedno žumance prima samo 2½ oz (71 g) ulja ako se sos čuva, 3 oz ako se odmah koristi. To se ne slaže sa njegovim receptom, oko 190 ml po žumancetu. Radi po receptu.
TodayDanas
- Most kitchens add a little mustard at the start: it helps the emulsion and the taste. Escoffier uses mustard only to rescue a turned sauce.Većina kuhinja na početku doda malo senfa: pomaže emulziji i ukusu. Eskofije senf koristi samo da spase presečen sos.
- A neutral oil (sunflower, rapeseed) for the base. Extra virgin olive oil alone turns bitter when blended hard.Neutralno ulje (suncokretovo, repičino) za osnovu. Samo ekstra devičansko maslinovo ulje postane gorko kad se jako blenduje.
- Stick blender: whole egg, acid, salt and oil in a tall jar, blender at the bottom, lifted slowly. One minute.Štapni mikser: celo jaje, kiselina, so i ulje u visokoj posudi, mikser na dnu, polako se podiže. Jedan minut.
Asket versionAsket verzija
- Here salt and acid belong to the sauce. Escoffier's salt comes out at about 1 % of the sauce, inside our range for sauces (0.8–1.2 %).Ovde so i kiselina pripadaju sosu. Eskofijeova so izlazi oko 1 % sosa, u našem rasponu za sosove (0,8–1,2 %).
- For guests, pasteurised yolks. With raw yolks, made and used the same day: our house rule, stricter than Escoffier's "several days".Za goste, pasterizovana žumanca. Sa sirovim žumancima, pravi se i troši isti dan: naše kućno pravilo, strože od Eskofijeovih „nekoliko dana“.
When reality does not follow the recipeKad stvarnost ne prati recept
- It turnedPresekao se A fresh yolk with a few drops of vinegar in a clean bowl, then the turned sauce into it little by little. A spoon of water instead of the yolk also works, as French schools teach.Sveže žumance sa nekoliko kapi sirćeta u čistoj činiji, pa u njega malo-pomalo presečeni sos. Radi i kašika vode umesto žumanceta, kako uče francuske škole.
- Too thickPregust A few drops of water or vinegar.Nekoliko kapi vode ili sirćeta.
- It will not takeNeće da se veže Oil too fast at the start, or too cold. Start again with a new yolk, as above.Ulje je na početku išlo prebrzo, ili je bilo prehladno. Počni ponovo sa novim žumancetom, kao gore.
- Vulnerable guestsOsetljivi gosti For older guests, pregnant women, young children and anyone with weakened immunity: pasteurised yolks.Za starije goste, trudnice, malu decu i osobe oslabljenog imuniteta: pasterizovana žumanca.
StorageČuvanje
- Closed, at 5 °C or below. With raw yolks: the same day. With pasteurised yolks: 3 days.Zatvoren, na 5 °C ili niže. Sa sirovim žumancima: isti dan. Sa pasterizovanim: 3 dana.
Sauces made from itSosovi koji iz njega nastaju
- RémouladeRemulad + mustard, gherkins, capers, herbs, anchovy+ senf, kornišoni, kapar, bilje, inćun
- Tartare (today)Tartar (danas) + gherkins, capers, onion, herbs+ kornišoni, kapar, luk, bilje
- AïoliAjoli + crushed garlic+ zgnječen beli luk
- With aspic (formula 127)Sa aspikom (formula 127) ½ pint aspic per 1½ pints, for coating½ pinte aspika na 1½ pintu, za premazivanje