Sauce Louis

Ingredients

• Hide ingredients for ½ cup Vinaigrette 1 ½ cup Vinaigrette (opens in new tab) ½ cup Vinaigrette
  • ¼ cup red or white wine vinegar, balsamic vinegar, sherry vinegar, or lemon juice
  • (1 teaspoon minced shallot)
  • (1 small garlic clove, minced, grated on a rasp grater, or mashed to a paste)
  • (½ to 1 teaspoon Dijon or whole-grain mustard, to taste)
  • ½ teaspoon salt
  • ⅛ teaspoon black pepper, or to taste
  • ¾ cup olive oil

  Sub-recipe steps

  1. Combine in a medium bowl: ¼ cup red or white wine vinegar, balsamic vinegar, sherry vinegar, or lemon juice; (1 teaspoon minced shallot); (1 small garlic clove, minced, grated on a rasp grater, or mashed to a paste); (½ to 1 teaspoon Dijon or whole-grain mustard, to taste); ½ teaspoon salt; ⅛ teaspoon black pepper, or to taste
  2. Whisk until blended. Add gradually, whisking constantly after each addition: ¾ cup olive oil
  3. If made in advance, cover and refrigerate. Shake well before using.
• Hide ingredients for ¼ cup mayonnaise, store-bought or homemade 1 ¼ cup mayonnaise, store-bought or homemade (opens in new tab) ¼ cup mayonnaise, store-bought or homemade
  • 2 large egg yolks, at room temperature
  • 1 to 2 tablespoons lemon juice or white wine vinegar, to taste
  • ¼ teaspoon salt
  • Pinch of white pepper
  • (Up to 1 ½ teaspoons Dijon mustard)
  • 1 cup vegetable oil, or ¾ cup vegetable oil and ¼ cup olive oil
  • Salt and white pepper to taste

  Sub-recipe steps

  1. Have ready a balloon whisk and a medium bowl or affix the whisk attachment to a stand mixer. Whisk together until smooth and light: 2 large egg yolks, at room temperature; 1 to 2 tablespoons lemon juice or white wine vinegar, to taste; ¼ teaspoon salt; Pinch of white pepper; (Up to 1 ½ teaspoons Dijon mustard)
  2. If using a stand mixer, increase the speed to medium-high. Very gradually whisk in: 1 cup vegetable oil, or ¾ cup vegetable oil and ¼ cup olive oil
  3. As the mixture thickens—when about one-third of the oil has been added—whisk in the oil more steadily, making sure each addition is thoroughly blended before adding the next. Should the oil stop being absorbed, stop pouring the oil and whisk vigorously before adding more. Whisk in: Salt and white pepper to taste
  4. Serve immediately, or refrigerate for up to 1 week.
  5. Place all the ingredients from version I in a narrow jar just wide enough to fit the end of an immersion blender (most immersion blenders come with such a jar—use it if possible). Place the end of the blender into the jar so it touches the bottom. Start the blender on medium speed, keeping it at the bottom of the jar until you can see the mixture form a vortex, thicken, and become opaque. Slowly lift the blender up and pulse it a couple times up and down to make sure all the oil is incorporated.
• ¼ cup mild, tomato-based chili sauce
• 1 teaspoon Worcestershire sauce
• Salt and black pepper to taste