Mayonnaise is an emulsified sauce consisting of egg yolk, vinegar, and oil to make a thick white spreadable condiment. While mayonnaise has been around a lot longer, it first appeared in French cookbooks in the 18th century. It can be used as a condiment, a sauce, or as a base for salad dressings or bound salads. With more access to readily available ingredients to help emulsify the mayonnaise, here are some basic items needed:

Aioli is a tasty sauce consisting of egg yolks, garlic, salt, and olive oil. Its origin can be traced to the Mediterranean coasts of Spain, Italy, and France. Aioli is a fantastic garlic-flavored condiment to be added as a dressing or a spreadable sauce to be served on a sandwich, or even as something to be dipped in.

Cajun remoulade is a zesty mayonnaise-based Louisiana-style sauce that is excellent used when dipping in things like shrimp or chicken. It’s also excellent to spread on a sandwich or even as a salad dressing. The term “remoulade” has expanded to be a myriad of different things, but classic remoulade sauce was created in France and consists of tartar sauce and finely minced anchovies that are then mixed in. This is the creole-Cajun version of that classic sauce.

Comeback sauce is a zesty mayonnaise-based condiment that originated at a Greek restaurant in Jackson, Mississippi. Comeback sauce is still very popular in the south and will be found on several restaurant menus. It’s very simple to prepare a sauce that is excellent for dipping fried chicken in or even being used as a salad dressing.

Mayonnaise Written Recipe: [ Ссылка ]
Aioli Written Recipe: [ Ссылка ]
Remoulade Recipe: [ Ссылка ]
Comeback Sauce Recipe: [ Ссылка ]

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