Mayonnaise is a classic French sauce. Mayonnaise should ideally be made fresh, but there are many very good unsweetened commercial ones available, even some without egg. The basic recipe is to create a simple emulsion of egg yolk, oil and vinegar. Aïoli is a thicker version which is highly garlicked that hails from Provence.
Dowell, P., Bailey, A. (1980) The Book of Ingredients, Dorling Kindersley. ISBN 0718119150.[[Category: French Cuisine]