Supreme Sauce

YIELD : U.S. - 10 quarts
              Metric - 10 liters ( U.S. equiv. - 10 1/2 qt. )

INGREDIENTS                                           U.S. Weight or Volume              Metric Weight or Volume

Chicken White Basic ( veloute de volaille )     10 quarts                                    10 liters
Cream                                                           1 quarts                                      1 liters
Butter                                                            9 ounces                                     250 grams
Lemon Juice                                                  of 1/2 lemon                                of 1/2 lemon

PROCEDURE

1. Reduce the sauce to the desired consistency.
2. Add cream a little at a time.
3. Add butter and lemon juice
4. Adjust seasoning.
5. Strain throught cheesecloth

Mayonnaise

                                              


YIELD : U.S. - 10 quarts
              Metric - 10 liters ( U.S. equiv. - 10 1/2 qt. )

INGREDIENTS                                           U.S. weight or volume                Metric weight or volume

Egg yoiks                                                      40                                             40
Salt                                                               2 ounces                                   50 grams
Mustard                                                        4 ounces                                   100 grams
Cayenne pepper                                            1/4 teaspoon                             2 grams
Vinegar                                                         1 1/2 to 2 cups                          3 to 5 deciliters
Oil                                                                8 1/2 quarts                               8 1/2 liters

Lemon juice                                                   4 ounces                                   120 mililiters
Worcestershire sauce                                     1 ounces                                   30 mililiters


PROCEDURE

1. Beat egg yolks on second speed of mixer until well beaten.
2. Mix dry ingredients with one half of the vinegar and add to beaten egg yolks.
3. Add oil to the eggs gradually. Continue beating constantly.
4. After all the oil is added, add remainder of vinegar. Continue beating for 5 minutes.
5. Season with lemon juice and worcestershire sauce.

Note : Mayonnaise should never be frozen.