A Saucy Love Affair

I'm currently teaching a class at Le Cordon Bleu Chicago that focuses for the first week on teaching students how to prepare the classic repertoire of French sauces. We begin with sauces thickened with a roux made from flour and butter, then we move into the family of sauces that use butter as their main ingredient, and then we focus on the one classic sauce preparation that inspires so much passion in me, that I can truly say that I'm madly, crazily in love with it. You guessed it...Mayonnaise!

Stage magicians may know some slight of hand tricks that look amazing at first glance, but nothing can compete with the very real magic involved in the preparation of a lovely, rich, tangy, savory, sweet bowl of fluffy mayonnaise. It's the magic (and science) of emulsions that I'm referring to, of course. For those of you unfamiliar with this essential kitchen technique, we're talking about combining in a suspension, by way of vigorous agitation, two liquids that really don't want to be mixed together. In the kitchen, these two liquids are very often an oil or fat of some sort, and a watery acid such as vinegar or citrus juice. Some emulsions, like a simple vinaigrette, are "temporary", and separate back into their component parts after a period of inactivity. Other emulsions, like mayonnaise, are "permanent" because we use ingredients in their preparation called emulsifiers, which help to more firmly hold the normally repellent liquids' molecules in a fine suspension that won't easily separate.

While there is certainly some real magic involved in breaking up an emulsions' component liquids into microscopic droplets and trapping them in a suspension, the core of my passion and love of mayonnaise lays mainly in its taste, texture, and versatility. Basic mayonnaise is obviously wonderful on cold roasted poultry (what would the turkey sandwich at midnight on Thanksgiving be without mayo?), but I'll bet you've never tried a peanut butter and mayonnaise sandwich on soft whole wheat bread with a glass of cold milk. Try it first, then see what you have to say about it. Lastly, you can pretty much mix anything into a basic mayonnaise and create your own delicious sauce to accompany any number of main dishes. More on the wonders of mayonnaise to follow!

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            Platt College Oklahoma , Oklahoma City
            • Each campus features a public restaurant where culinary students work under the direction of professional chefs for real-world experience.
            • Hosts Platt College’s Food Fight, a friendly dessert competition for students held once a month.
            • Offers programs in culinary arts, nursing, and healthcare.
            • Accredited by the American Culinary Federation (AFC) and Accrediting Commission of Career Schools and Colleges (ACCSC).
            • 5 campuses in Lawton, North and Central Oklahoma City, Moore, and Tulsa, Oklahoma.
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            • Alumni have appeared in reality competition shows such as Top Chef and Project Runway.
            • Has a team of about 4,000 faculty members focused on helping students tap opportunities in a marketplace driven by ideas.
            • Offers programs in design, media arts, fashion, and culinary.
            • Provides program coordinators who work with students to ensure they have the learning materials, assignments, facilities, and faculty to get the most out of the program.
            • Over 50 campus locations nationwide.
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            • Gives students the opportunity to earn their associate’s degree in the culinary arts field in less than 15 months or bachelor’s degree in the food service management field in 2.5 years through their year-round schedule.
            • Located in Norfolk and Newport News, Virginia.
            • Offers externship experiences to students for experience in the field.
            • Hosts regular career fairs for employer recruitment.
            • Has student housing available.
            • Accredited by the Commission on Colleges of the Southern Association of Colleges and Schools (SACSCOC).
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            Baker College is the largest independent college in Michigan with the most focused approach to education and training available. Our mission is to prepare you for meaningful employment.

            5 Program(s) Found
            • Hands-on culinary education with focused attention on each student
            • An ACCSC School of Excellence with multiple “Best Vocational Cooking School” awards*
            • 15,000 graduates, including celebrities like Bobby Flay, David Chang, and Christina Tosi*
            • Programs in Culinary Entrepreneurship, Professional Culinary Arts, Professional Pastry Arts, and much more
            • Campuses in New York and Silicon Valley with nearby housing available
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            • Received the 2015 and 2013 “Cooking School of the Year” Award of Excellence from the International Association of Culinary Professionals (IACP).
            • Accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC).
            • Externship opportunities are available at numerous famous New York City restaurants.
            • Campus is located near downtown Manhattan, within walking distance of many popular attractions such as the Radio City Music Hall.
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            • Culinary Arts program includes the 3-week Farm To Table® Experience, where students gain a direct, in-depth look at where food comes from.
            • Numerous scholarship opportunities and financial aid are available to students who qualify.
            • Accreditation from the Accrediting Council for Continuing Education and Training (ACCET), and the Council on Occupational Education (COE).
            • 2 campuses located in Boulder, Colorado and Austin, Texas.
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