Mayonnaise
Mayonnaise is believed to have originated in Spain in the 18th century. The term "mayonnaise" may derive from the name of Maó, a town on the island of Minorca in Spain, where the sauce might have been created. However, there are also theories linking its origin to the town of Bayonne in France.
The modern version of mayonnaise gained fame in France in the 18th century. The traditional recipe involves using egg yolks, vinegar or lemon juice, mustard, salt, and oil. The key to making perfect mayonnaise is emulsifying the ingredients, which means mixing them together in a way that the oil becomes incorporated with the egg yolks and other liquid ingredients. This process takes some practice to achieve the desired consistency.
Over the years, mayonnaise has gained popularity worldwide and has become a versatile condiment used in many dishes, such as salads, sandwiches, french fries, and more.
What’s needed
Tools
1 bowl for mixing
Ingredients (300 gr total)
2 egg yolks (as fresh as you can find)
9 oz seeds oil
1 lemon
1 tea spoon Dijon mustard
Salt and pepper
How To
Start by separating the egg yolk from the egg white, and make sure the yolk is at room temperature. This is important because a room temperature yolk emulsifies better with the other ingredients.
In a bowl, place the egg yolk and add Dijon mustard, the lemon juice, and salt. These ingredients provide flavor and aid in emulsification. Mix everything well until you have a uniform mixture.
Now it's time to start adding the oil. Begin with a couple of drops at a time while continuing to whisk vigorously. This process is crucial for creating a stable base for mayonnaise. As you see the mixture starting to thicken and emulsify, you can begin to pour the oil in a very thin stream while continuing to whisk. Keep adding the oil until you have incorporated all of it, and the mayonnaise has a creamy consistency.
If the mayonnaise is too thick or thin, you can adjust the consistency by adding a bit of extra vinegar or lemon juice and mixing well. Taste and adjust the salt to your liking.
Once you've achieved the desired consistency, transfer the mayonnaise to an airtight container and store it in the refrigerator. Homemade mayonnaise will keep for about a week.
Remember to use fresh eggs and store the mayonnaise in the refrigerator to ensure food safety.
