: Can I make a hot mayonnaise? I would like to serve a hot garlic mayonnaise (not spicy) ? Is it possible to do that and how ? Edit : I do not want to make a Hollandaise sauce but a real hot mayonnaise. I had seen that served

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You are basically talking about a Hollandaise sauce, which is similar to mayonnaise in that it is an emulsion of egg yolk and fat. The main difference is that in mayonnaise the fat is oil, whereas in Hollandaise it is butter. The main flavours in mayonnaise come from an acid (lemon juice or vinegar) and mustard - Hollandaise likewise uses lemon juice, and mustard can be easily added.

Recipes abound for Hollandaise, so you will have no problem finding one on Google.

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So I got the recipe which is done by a master chef from The culinary academy of cuisine.

Do a standard mayonnaise with raw egg yolk :

Add a teaspoon of mustard and beat with the whip
Add a mix of olive oil (50%) and soya oil (50%) so you have a basic mayonnaise

Crush a garlic add it to your mayonnaise with a dash of saffron (now you have a garlic/saffron mayonnaise)
Reserve at room temperature
In a pan, put two spoons of water. Put the heat on the pan. When arriving before boiling, reduce the gas and add the mayonnaise slowly in the pan with the water while beating it.
If you get the perfect temperature, emulsion will come. If it's too cold or too hot, the mayonnaise will break in through. Eggs and oil will separate.

So mastering the temperature is very important. Unfortunately, this
kind of sauce has to be done every time you serve a fish. But it's
very unusual sauce but when you succeed and you master it, you're a
good cook.

I also found a recipe from a chef of El Bulli here but there he uses a siphon which is a different approach and easier.

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Make mayo the usual way, and then heat it up. Mayonnaise is an ingredient in many cooked dishes - it makes a wonderful, flavorful substitute for butter on grilled cheese sandwiches and for oil and eggs in cake mixes, and there's a recipe on the back of my store-bought mayo jar (Gasp! Heresy!) for a chicken dish where you coat chicken breasts in mayo and breadcrumbs and bake them at 425º.

The texture and flavor of the condiment may change to lesser or greater extents during cooking, depending on temperature and the time it's held there: experiment a bit to see what works best for your dish.