Neutral classic mayonnaise
A plain mayonnaise of 200 g refined neutral oil emulsified into pasteurised yolk, vinegar, water and a little Dijon mustard: a clean base for tasting, comparing and flavouring.
Modern method
Lighter, sweet-tangy chip sauce
Lower-oil, starch-thickened fritessaus-inspired sauce derived from M13, not a Remia replica. Nominal yield 291 g before cooking loss.
About this version
Lower-oil, starch-thickened fritessaus-inspired sauce derived from M13, not a Remia replica. Nominal yield 291 g before cooking loss. This is an untested development proposal, not a historical or manufacturer formula. No shelf-life or preservation validation is available.
History
Untested contemporary home-development prototype; no exact historical attestation is claimed.
Ingredients
Yield 291 g nominal before cooking loss · Scaling: source batch only
Water
125 g
Cornflour/cornstarch
12 g
Sugar
25 g
Distilled white vinegar, 5% acidity
30 g
Neutral refined oil
75 g
Pasteurised egg yolk
18 g
Mustard powder
3 g
Salt
3 g
Method
Risks and precautions · Elevated risk
Uncooked yolk
Pasteurised yolk is added after the starch mixture cools and is not cooked by this method.
Hazard sourcePerishable emulsion
This formula has no validated preservation process.
Hazard sourceUse commercially pasteurised yolk and clean equipment.
Control sourceCool starch promptly and refrigerate finished sauce promptly.
Control sourceArchive's 24-hour convention is not measured shelf life.
Control sourceNot validated for room-temperature storage or canning.
Cooking starch does not cook the yolk.
- Whisk cornflour into cold water, then stir in sugar.
- Heat gently, stirring, until bubbling and thick. Continue stirring about one minute.
- Transfer to a shallow bowl and cool promptly.
- When cool, blend in vinegar, mustard, salt and pasteurised yolk. Gradually blend in oil.
- Refrigerate promptly.
Conditions
Yield291 g nominal before cooking loss
Places
Netherlands
Modern adaptation · Country evidenceContext does not establish an exact birthplace or validate the formula.
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Sources
Remia ProfessionalContext · Geography
Remia Fritessaus Classic 10LProduct sheet identifies a Dutch 10 L foodservice reference, not this recipe's origin or formula.
U.S. Food and Drug AdministrationSafety
Assuring the Safety of Eggs and Menu and Deli Items Made From Raw, Shell EggsRecommends pasteurized egg products in foods not thoroughly cooked; yolk is added after the starch mixture cools.
Food Standards AgencySafety
Chilling food correctly in your businessGeneral chilled-food guidance; the house use window is not a measured shelf life.