1. MAYONNAISE AND DERIVATIVES
INGREDIENTS:
1 L. 4 egg yolks 1 L. Olive oil A few of vinegar or lemon, salt, mustard, and warm water.
Pre-processing: Prepare the ingredients and utensils Whisk the yolks, add vinegar and season
MATERIAL
Corrodible container and rod
Preparation: While beating, add the oil in thin stream and water required. Check the salt, vinegar and preserved in the cold Applications As a basis for other sauces To dress and accompany cold dishes

2. Part of tartar and a Green
Derivatives
Puree spinach, watercress, tarragon, parsley, chives, chervil.
GREEN SAUCE
Brunoise gherkin, capers, egg, onion and parsley
TÁRTAR SAUCE
MAYONNAISE
Part of tartar and a Green
VINCENT
SAUCE
Ketchup, orange juice, brandy, Tabasco, Lea & Perrins
PINK SAUCE

3. Capers, gherkin,chervil, tarragon, parsley and julienne of egg whites.
Derivatives
Capers, gherkin,chervil, tarragon, parsley and julienne of egg whites.
estragón, perejil y .
Griviche sauce
Mounted with yolks cooked mayonnaise, salt and pepper.
Mustard, capers, pickles, chervil, parsley, anchovy essence, tarragon
RÉMOULADE
SAUCE
Mayonnaise
BONDING
MAYONNAISE
Gelatin
Tomato sauce, egg yolk, bell pepper and parsley.
ANDALUSIAN SAUCE