The 4 Base Mayos Every Chef Needs To Know

In the professional kitchen, a flawless mayonnaise is the cornerstone of the larder section. The culinary team at Fallow demonstrates how to master four essential base emulsions that lift standard condiments into sophisticated, high-performing restaurant sauces. By understanding the science of emulsification and mastering the control of fat, acid, and temperature, chefs can produce consistently stable and vibrant results.

Mastering the Classic and Infused Emulsions

The foundation of any great mayonnaise lies in the classic French preparation. Utilising a ratio of two egg yolks to 480 ml of rapeseed oil, the key is the slow, controlled introduction of fat. Combining the yolks with Dijon mustard, acid (lemon juice and Chardonnay or cider vinegar), and seasoning before blending establishes the emulsion's core. The mustard and egg yolks act as powerful emulsifiers; pouring the oil in a thin, continuous stream while using a hand blender ensures the droplets disperse evenly without splitting.

To lift this base, Fallow introduces a striking black garlic variation. By blending whole cloves of regular and fermented black garlic directly into the initial yolk mixture with soy sauce and balsamic vinegar, the chef creates a deeply savoury, umami-rich condiment. A touch of charcoal powder can be incorporated to intensify the visually dramatic, pitch-black aesthetic required for modern plating.

Advanced Techniques: Herb Oils and Vegan Bases

For a vibrant green basil mayonnaise, the technique shifts from standard oil to a custom-infused herb oil. The process requires blanching fresh basil for exactly 15 seconds before shocking it in ice water. This sets the chlorophyll, ensuring a brilliant green colour. Chefs must thoroughly squeeze out all moisture from the blanched leaves, weigh them, and combine them with double their weight in rapeseed oil. Blending on high speed until warm helps release the oils before straining through cheesecloth. This infused oil is then emulsified into the yolk and mustard base.

Catering to modern dietary requirements, the vegan mayonnaise replaces egg yolks entirely with soy milk. Soy milk contains natural lecithins that mimic the emulsifying properties of egg. The technique differs slightly: all ingredients except the oil are blended first. As the oil is introduced and the emulsion begins to form, the blender speed is increased to rapidly whip the vegetable oil into a thick, stable, and dairy-free condiment.