How to Make How To Make Butter Chicken Sauce Thick

Thick N' Tangy Mayo

They are used in french cooking as a thickening after making the roux and adding bit by bit to the spaghetti sauce, you should cook the sauce for at to thicken spaghetti sauce, start by bringing the sauce to a boil.

Recipe Summary Thick N' Tangy Mayo

Other recipes on this site for mayo just were not thick-n'-tangy enough. This recipe must use only egg yolks for maximum thickness. For those who want no waste, take those egg whites and cook yourself some eggs. I also don't recommend using a blender. I tried and got mayo on my face.

Ingredients | How To Make Butter Chicken Sauce Thick

4 egg yolks

2 tablespoons distilled white vinegar

2 teaspoons lemon juice

2 teaspoons white sugar

½ teaspoon dry mustard

¼ teaspoon salt

2 cups vegetable oil

Directions

Beat egg yolks, vinegar, lemon juice, sugar, mustard, and salt together in a chilled bowl with an electric mixer. Increase mixer speed to high and slowly pour oil into egg mixture, beating until mayonnaise is thick and creamy. Transfer mayonnaise to a jar and refrigerate until flavors blend, at least 1 hour.

This recipe contains raw egg. We recommend that pregnant women, young children, the elderly, and the infirm do not consume raw egg. Learn more about egg safety from our article, Making Your Eggs Safe.

Info | How To Make Butter Chicken Sauce Thick

prep: 15 mins total: 15 mins Servings: 20 Yield: 20 servings

TAG : Thick N' Tangy Mayo

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