Cold Emulsified Sauces

Mayonnaise: Egg yolks, mustard, oil, acid.

Verte: Mayonnaise and green herbs.

Rémoulade: Mayonnaise, capers, cornichons, chervil, tarragon, parsley, chives; chopped onions and egg are optional.

Gribiche: Mayonnaise, hard cooked eggs,  mustard, cornichons, parsley, chervil and tarragon.

Chantilly: Two parts mayonnaise and one part whipped cream.

Aioli: Mayonnaise, Garlic, sometimes saffron.

Rouille: Mayonnaise, White Bread, Garlic, paprika, saffron.

Andalouse: Mayonnaise, tomato coulis, diced peppers.