The mayonnaise you use on your sandwich and the Hollandaise that's spooned over your eggs Benedict are the closest of culinary siblings. Each is made by slowly whisking together an egg yolk with fat, vegetable oil for mayonnaise and butter in the case of hollandaise sauce. Traditionally, mayo is used for cold foods and hollandaise or its variations for hot dishes, but it doesn't necessarily need to be that way. You can heat mayonnaise and use it as a sauce, making it a sort of faux-hollandaise without the saturated fat.
Low, Steady Heat
Mayonnaise is tricky to heat, because it contains eggs. The eggs will cook if they're heated too aggressively, so the secret is low, steady heat. Bring water to a gentle simmer -- not a boil -- in a small saucepan, and set a heatproof bowl on top with the mayonnaise in it. Whisk the mayo continuously until it's hot, then spoon it over your food. Heated mayonnaise doesn't have the buttery richness of hollandaise, which is rather the point, but its more neutral flavor gives you room for creativity. Add citrus, saffron, garlic, curry powder or other flavor accents to custom-tailor the sauce to your food.
About Food Safety
There's a persistent myth that mayonnaise puts you at high risk for food-borne illness if it's not kept cold. In truth, commercial mayonnaise is not only pasteurized, it's acidic enough to kill bacteria on contact. Homemade mayonnaise doesn't have that advantage, so it must be heated until it reaches 160 degrees Fahrenheit when tested with an instant-read thermometer. Both commercial and homemade mayonnaise should be kept at 140 F or above until they're served to prevent bacterial growth.
How to Use Yogurt or Sour Cream Instead ...
The History of Bearnaise Sauce
How to Make a Mayonnaise Facial Mask
Can You Refreeze Cooked Spaghetti Sauce ...
Is It Dangerous to Leave a Sandwich ...
How to Fix Mayo With Broken Emulsion
Can I Make Bernaise Sauce Ahead of Time?
The Ingredients in Chipotle Sauce
How to Make Fish Taco Sauce
Why Does a Sauce Curdle?
Good Dips for Corn Dogs
How to Replace Eggs With Mayonnaise
Uses for Mayonnaise, Egg & Vinegar in ...
The Top 5 Condiments
Hawaiian Burger Recipe In Less Than 30 ...
Calories in Subway Seafood Salad
Can You Make Chocolate Ganache Frosting ...
Does Vinegar-Based Salad Dressing Go ...
Ideas for a Menu for Non-Messy Foods
How to Bake Sicilian Ziti
Fred Decker is a trained chef and prolific freelance writer. In previous careers, he sold insurance and mutual funds, and was a longtime retailer. He was educated at Memorial University of Newfoundland and the Northern Alberta Institute of Technology. His articles have appeared on numerous home and garden sites including GoneOutdoors, TheNest and eHow.