Simply add the ingredients listed below to 1 cup of mayonnaise and blend in a processor until smooth and tasty. In sauces like this htere is really no need for quantities; I have put them here as a guide but let your taste buds guide you. Remember that commercial mayonnaise is already well seasoned, so don't add salt or pepper until the very end.
The classic Harry's Bar condiment, you have to have this sauce in your repetoire.
INGREDIENTS
1 cupmayonnaise
2-3 teaspoons Worcestershire sauce
lemon juice
1 teaspoon Dijon mustard
splash of brandy
3 tablespoons milk
salt and white pepper
METHOD
Mix the Worcestershire sauce, lemon juice, mustard, brandy, and mayonnaise. Add just enough milk to adjust the thickness so that it just coats the back of a spoon. Season to taste.
Could anything be more magical than the beating of oil into egg yolk to produce that most sublime and useful of sauces, mayonnaise? Wel, yes ... even more magical is the way basic mayonnaise can be transformed by making simple charges or additions. Obvious examples are the basic pink cocktail sauce served with shrimp and avocado achieved by the addition of tomato ketchup, brandy, Worcestershire sauce, and a pinch of paprika.
Adapt this for shrimp cocktail using shredded iceberg lettuce. Or try hanging juicy cooked chilled Mediterranean shrimp like synchronized swimmers around a bowl filled with crushed ice and some of this sauce set in the middle. Traditionally lightly whipped cream was added to this sauce for an even more delicate color and texture. Try adding a little cream and a drop of rose water.
This sauce is traditionally served with sliced cold veal in a dish known as vitello tonnato. It is also delicious with any cold white meat, fish or cooked eggs.
This garlic mayonnaise, also known as aioli, is to vampires what meat is to vegetarians.
