Hollandaise and Mayonnaise
Both Hollandaise and Mayonnaise are oil-in-water emulsions based on a raw egg yolk (or whole raw egg). Making both of them requires raw egg yolk / whole egg, and the addition of mustard, and then the slow adding (or mixing-in) of oil or butter. Mayonnaise is cold and Hollandaise is hot. Mayonnaise is Spanish and ... Read more